Soy Ginger Salmon

Soy Ginger Salmon is a healthy dinner that's full of zesty Asian flavor. This baked salmon recipe can be made with fresh or frozen salmon!

Prep Time10

Total Time10

Servings:

Calories: 444kcal

Add all marinade ingredients to a small nonreactive bowl (see Note 1) Whisk well to combine. Note: You can do this up to a day in advance. Cover and store the marinade in the refrigerator until you're ready to use it.

Pat the salmon fillets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag.
Pour the marinade over the fish, then turn it over to make sure there's a nice coating on both sides.
Marinate in the container at room temperature for 30 minutes, or cover and transfer to the refrigerator to marinate for up to an hour. Note: You can seal the bag or container and freeze the salmon in the marinade for 3-4 months.

Preheat the oven to 400°F (204°C). Remove fish from marinade, shaking off any excess. Set the salmon skin side down in a foil-lined baking dish.
Pour a little of the marinade over the fish (this helps to keep it moist as it cooks). Discard remaining marinade, as it is not safe to reuse. *See Notes
Set the baking dish in the oven and cook for 13-15 minutes, or until the fish is cooked through and flakes easily when pierced with a fork.

A nonreactive bowl is made from a material that won't react with acidic foods like citrus juice and tomatoes. Nonreactive materials include stainless steel, ceramic, or glass. Acids will corrode and cause damage to reactive materials.
Reusing and/or serving marinade as a dipping sauce is not recommended. Uncooked fish, meat, and poultry contain bacteria that transfer to the marinade. Per USDA recommendations, it is not considered safe to reuse for any purpose unless it is boiled first, for several minutes.