This ginger and soy salmon is flavorful, tender and flaky, with a sweet glaze featuring fresh ginger and garlic! The salmon fillets are pan-seared, then finished off in the oven until they are perfectly cooked and the glaze is deliciously sticky.
With a quick, asian-inspired sauce and just a few minutes of active cooking time, this soy ginger salmon recipe is completely doable any night of the week!
why this recipe works
When I make this ginger soy salmon for dinner, my whole family DEVOURS it every single time. The kids enjoy it and clean their plates. They even go back for seconds.
The salmon is tender, the salmon skin turns out perfectly crisp, and the sweet, sticky glaze adds delicious, Asian-inspired flavor.
If that's not enough of a reason to make this ginger and soy salmon recipe, here are a few more:
- it's perfectly cooked, tender and flaky
- the ginger soy glaze is a blend of flavors! (garlic, ginger and tamari)
- it's a healthy, ultra delicious meal that can be ready in less than 30 minutes
- by using tamari and a low-glycemic sweetener, this recipe is gluten free, low-carb and keto-friendly (but you'd never know!)
Ginger and soy salmon is delightfully easy to prepare, yet special enough for any kind of gathering with your people.
I like serving the salmon with a quick mix of sautéed spinach and fennel, which I'll share in the recipe notes. However, you can enjoy ginger soy salmon with so many different sides!
the ingredients
Here's a look at the ingredients you will need (picture with the ingredients for the sauteed spinach and fennel, too!):
- Avocado oil or extra-virgin olive oil. A must-have ingredient for pan-searing the salmon.
- Wild salmon. You can use fresh-caught or frozen salmon. If you have an entire side of salmon, cut it into smaller filets, about 3 inches wide. I always choose wild salmon because it has a better nutritional profile (and taste!) than farmed fish. For this recipe, I typically use Sockeye, but other salmon varieties work great too.
- Tamari. This is a gluten-free soy sauce that adds a punch of umami flavor! If you are sensitive to salt, I suggest finding a low-sodium tamari.
- Apple cider vinegar. For a light tangy flavor in the sauce. You can also use rice vinegar if preferred.
- Grated ginger and garlic. Each bring an incredible depth of flavor to the glaze.
- Granulated monkfruit sweetener with allulose. This zero glycemic, keto-friendly sweetener is my go-to! Since it is made with allulose, it dissolves just like sugar and has a clean taste.
- Thickener. You can use arrowroot powder or a pinch of xanthun gum to thicken the glaze a little bit.
- Chives or green onion. The perfect fresh garnish!
how to make ginger and soy salmon
A quick pan-sear (the trick is to use a scalding-hot skillet!) followed by a few minutes in the oven to bring the salmon to the perfect temp: crisp on the outside but moist and tender in the center.
Here's a look at recipe but be sure to view the printable recipe card at the bottom of the page for all of the details.
Beforeyou begin: Cut the salmon fillet into portions about 3 inches wide. Preheat the oven to 400°F. Heat the skillet (or oven-safe pan) until it's really hot (I let it heat for about 6-8 minutes over medium-high heat before I turn it down to medium heat).
Make the ginger soy glaze on the stovetop by combining the ingredients in a small saucepan, letting it simmer down for a few minutes.
Add the oil to the hot pan, then place salmon sections into the pan, skin-side up. Cook for about 30 seconds, then flip them onto their skin side. Quickly brush 1-2 teaspoons of the glaze onto the top of each piece of fish. Cook for 1-2 minutes, then transfer the pan into the oven to bake the salmon for 3 more minutes.
Remove from the oven and top with the fresh chives and a sprinkle of sesame seeds, if desired.
to make sautéed spinach and fennel
This is the perfect side to serve with the ginger soy salmon because it also takes just a few minutes to prep.
Sauté sliced fennel in ghee/butter/coconut oil first, allowing it a few minutes to cook and soften. Add 1-2 tablespoons of the sweet ginger glaze, then add in the spinach and cook just until it wilts. That's it!
tips for the best results
- I usually end up with a little bit of extra glaze, which you can serve alongside the salmon in a small bowl, or spread on the salmon at the end. You can also toss some of the glaze into your sauteed spinach or another type of veggie side.
- If you prefer your salmon more on the medium side, immediately remove it from the pan. Otherwise, you can let it sit and cook for a couple more minutes before transferring it to a plate.
- Store leftover salmon in an airtight container for up to three days (but ideally, enjoyed by the next day). It can be tossed onto a salad or served alongside roasted veggies for a quick, healthy meal.
- Want some more healthy fat and omega-3's? Don't skip the salmon skin! This pan-fried salmon method cooks the salmon skin so it's perfectly crisp (the only way I'll ever eat it)!
what to serve with ginger soy salmon
- This easy, air fryer broccolini is a simple side that pairs perfectly with sweet and savory salmon.
- Mashed butternut squash and sweet potato is creamy, slightly sweet and offers a neutral base for the salmon and spoonfuls of that delicious glaze.
- This roasted Napa cabbage with miso tahini dressing has savory, umami-packed flavors and a wonderful blend of textures.
you might also love
- A Cajun shrimp kale caesar salad (keto-approved and dairy-free!), for a zesty and mildly spicy spin on the classic
- These easy and flavorful coconut chocolate chip tahini cookies to curb those cookie cravings!
- Pecan coconut crusted salmon is a delicious, baked salmon recipe that is sure to be a crowdpleaser!
Ginger and Soy Salmon
Ginger and tamari add a wonderful umami flavor to this sweet and sticky glazed salmon. Serve with it with a simple side of sautéed spinach and fennel (recipe included!) or your own favorite side dish.
This ginger soy salmon recipe is low carb, keto-friendly, and gluten free.
Ingredients
ginger soy salmon
- 1-inch piece of fresh ginger, peeled and grated (about 2-3 teaspoons)
- 3 garlic cloves, minced (or 2 teaspoons of minced garlic)
- 3 tablespoons tamari
- 3 tablespoons water
- ½ orange, juiced (about 1-2 tablespoons) or 1 tablespoon apple cider vinegar
- 3-½ tablespoons granulated monkfruit sweetener with allulose
- ¼ teaspoon red pepper flakes (optional)
- 1-½ teaspoons arrowroot powder
- 1 tablespoon avocado oil or ghee
- 4-5 salmon fillets (1 lb.), about 2-3 inches wide
- optional garnishes - sesame seeds and chopped green onion or chives
Instructions
- Preheat the oven to 400°F. Heat a large, oven-safe pan or skillet over medium- heat for at least 5 minutes. You want it really hot! If it's not hot enough, the salmon will stick.
- While the pan and oven are heating, add the ginger, garlic, tamari, water, orange juice (or vinegar), monkfruit sweetener and red pepper flakes to a small saucepan. Heat the mixture over medium heat until it comes to a simmer. Turn it to low heat and let it cook (reduce) for 5 minutes.
- In a small dish, whisk the arrowroot with 1 teaspoon water to create a slurry. Whisk the slurry into the sauce, let it cook another 1-2 minutes, then remove from heat. The glaze will thicken slightly, especially as it cools.
- Add the avocado oil to your hot skillet and let it heat up for a few seconds. Touch a corner of the salmon to the skillet to test if it's hot enough - it should sizzle. Place each piece of salmon into the skillet, skin side up. Allow it to cook for about 30 seconds, then carefully flip each piece over so they are now skin side down.
- Cook for about 1-½ minutes. As it's cooking, quickly brush or spoon 1-2 teaspoons of the glaze on top of each salmon piece.
- Transfer the skillet it to the oven. Bake the salmon for 3-4 minutes.
- Remove from the oven. If you like the salmon extra done, allow it to sit in the pan for a couple minutes to cool and continue cooking. Otherwise, remove each piece from the pan and let them cool on a plate.
- You can spoon more of the glaze on top of the salmon if desired. Garnish the salmon with toasted sesame seeds and/or chopped green onion or chives.
Notes
Heating the skillet: Make sure to allow for ample time to heat your pan! A hot pan will prevent the salmon from sticking (even with the oil). It will also help the skin get nice and crisp.
Salmon cook time: If you're unsure if the salmon is done, always opt to take it out of the oven versus leaving it in to cook longer since it will continue to cook after you remove it from the heat (and overcooked salmon is worse than undercooked in my opinion)
Arrowroot substitute: You can substitute the arrowroot for ¼ teaspoon xanthan gum.
How to make sauteed spinach and fennel:
This is the side dish picture with the salmon and it's so quick and easy!
- In a large pan, heat 1 tablespoon avocado oil or ghee over medium heat for 2 minutes.
- Add sliced fennel (1 small bulb sliced thin) and cook for 3-4 minutes. Add about 4 cups of baby spinach and cook just until it wilts.
- Stir in 1-2 tablespoons of the extra glaze, if desired.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 202Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCarbohydrates: 5.6gNet Carbohydrates: 3.6gFiber: 2gSugar: 2gProtein: 19g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!