Soy Ginger Salmon

Crispy-skinned salmon poached in an aromatic broth, then glazed with a sweet soy-ginger reduction. Weeknight-friendly but dinner-party ready.

Why You'll Love Soy Ginger Salmon

Crispy, tender, and saucy in all the right ways. It's fast, flavorful, and loaded with nostalgic comfort.

Tips and Tricks

• Score the skin lightly to prevent curling during the initial sear.
• If your sauce reduces too quickly, add a splash of water to loosen it.

Variations

• Add a splash of sesame oil to the sauce for nutty depth
• Serve over steamed rice or sautéed greens to soak up the sauce

Substitutions

• Use maple syrup instead of sugar for a richer sweetness
• Replace white vinegar with rice vinegar for a milder tang

Best served with

• Steamed jasmine rice
• Blistered green beans
• A cold Japanese lager or crisp white wine

How to Store Leftovers

• Store in an airtight container in the fridge for up to 2 days. Reheat gently in a covered pan with a splash of water or sauce to prevent drying.

Common Questions

Soy Ginger Salmon

No ratings yet

Crispy-skinned salmon poached in an aromatic broth, then glazed with a sweet soy-ginger reduction. Weeknight-friendly but dinner-party ready.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Dinner, Main Course, Seafood

Cuisine: Asian Inspired, Californian

Calories: 882

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 Salmon filets skin scored
• ¼ cup Soy sauce
• 2 tablespoon Distilled white vinegar
• 2 tablespoon Sugar
• 4 Green onions including tops, cut into 1-inch pieces
• 4 pieces Ginger 2 peeled and sliced, 2 peeled and julienned
• 3 cups Water
• 2 tablespoon Olive oil

Equipment

• Large skillet with lid
• Small mixing bowl
• Tongs or spatula

Method

 

1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.
2. In a small bowl, stir together soy sauce, vinegar, and sugar until dissolved. Stir in half the green onions and the julienned ginger. Set the sauce aside.
3. Heat olive oil in a skillet over medium-high heat. Add salmon skin side down and cook until the skin is golden and crisp. The salmon will not be fully cooked through. Remove and set aside. Wipe out the pan.
4. Add the water, remaining green onions, and sliced ginger to the skillet. Bring to a boil, then reduce heat to a simmer and cook for 5 minutes.
5. Carefully slip the salmon into the pan, skin side up, making sure about ¼ inch of the filet (including the skin) stays above water.
6. Cover and poach for 5 minutes.
7. Remove the salmon with a spatula and set aside. Drain all but ¼ cup of the poaching liquid. Discard the aromatics.
8. Return the skillet to medium-low heat and add the vinegar-soy sauce mixture. Bring to a simmer.
9. Add the salmon back to the pan and begin basting with the sauce. Cook for 5 to 8 minutes, or until the fish is just opaque and reaches 125°F internally.
10. Transfer salmon to plates. Continue simmering the sauce 3 to 4 more minutes until thickened.
11. Spoon sauce around the salmon and serve immediately.

Nutrition

Calories: 882kcalCarbohydrates: 31gProtein: 75gFat: 50gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 28gCholesterol: 187mgSodium: 3435mgPotassium: 1939mgFiber: 2gSugar: 26gVitamin A: 615IUVitamin C: 9mgCalcium: 111mgIron: 5mg

Notes

Storage: this is best served right away while the skin is still crisp and the glaze is glossy. Leftovers keep in the fridge for a day or two, reheat gently in a low oven or skillet so the fish doesn't dry out, the crispy skin won't come back though.

Tried this recipe?

Let us know how it was!