This Ginger-Soy Baked Salmon is the perfect balance of savory and zesty flavors. The ginger adds a warming kick, while the soy sauce brings rich, umami goodness. It’s a simple yet elegant dish for weeknight dinners or special occasions.
Salmon is not only delicious but also packed with nutrients. Ginger-Soy Baked Salmon is a great source of omega-3 fatty acids, high-quality protein, and essential vitamins, making it a heart-healthy and nutritious choice for any meal.
This Ginger-Soy Baked Salmon is a delightful fusion of flavors that brings a taste of the East to your table. The marinade, featuring fresh ginger and soy sauce, infuses the salmon with a savory, slightly sweet profile that enhances its natural richness. With minimal preparation and cooking time, this dish is perfect for busy weeknights or impressing guests at dinner parties. Serve it alongside steamed vegetables or fluffy rice for a complete meal that’s both nutritious and satisfying.
Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.
Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For the best results, marinate the salmon for at least 30 minutes to allow the ginger and soy sauce to penetrate the fish fully. Be sure to use skin-on fillets to keep the salmon moist during baking. If you prefer a little sweetness, add a touch of honey or maple syrup to the marinade. Also, keep an eye on the cooking time—salmon can overcook quickly, so aim for a tender, flaky texture.
