Soy-Ginger Salmon

Recipe By Tessa Arias
September 22nd, 2011

The best salmon I've made or tasted. Such a great way to incorporate this healthy fish into your family's diet.

Yield: 2 (can easily be doubled)

Prep Time: 10 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: The best salmon I’ve tasted. Granted, I don’t eat salmon often because it’s expensive but this recipe is so flavorful and not too fishy-tasting.
Texture: The salmon is slightly charred on the outside while tender and flaky inside. The thick sauce on top brings it all together.
Ease: Very quick and easy. Marinade the night before or morning before you plan to serve. If you don’t have a grill you could always use a grill pan or your oven’s broiler.
Appearance: The light pink salmon with the deep dark sauce and bright green onions is just wonderful.
Pros: The best salmon I’ve made or tasted. Such a great way to incorporate this healthy fish into your family’s diet.
Cons: None!
Would I make this again? The next time salmon is on sale!

Soy Ginger SalmonThe first time I tasted salmon was in elementary school. Our grade was hosting a World Fair where every student was responsible for writing a report, creating a display, and offering a food from the country they were assigned. I managed to get Australia (my mom is from there and I lived there for a year) and we made Lamingtons for the project. On the day of the fair our grade lined up our desks in the hallways of the school, put up our posters, and passed out our foods to the other students and parents who made their way down the loud, colorful, maze of countries.

After running out of Lamingtons and becoming bored with my post I wandered to my friend’s display. I can’t remember what country she was assigned but I remember her offering me a piece of salmon from her project. Having only tasted fish-sticks before, I willingly accepted. I inspected the weirdly pale-pink specimen before taking a bite and promptly spitting it right back out. YUCK. It tasted like a rotten fish. Way too fishy for my child’s palate.

From then until very recently (embarrassingly enough) I’ve avoided salmon with the thought that I despised it. Enter culinary school. Culinary school has been a great introduction to many foods and cuisines I probably would have never tried. Last semester one of our lessons covered filleting a whole salmon. We’ve made gravlax, poached salmon, and sushi. Turns out I don’t hate salmon like I thought I did. So when it was on sale for less than $5 a pound at the market I scooped some up and found this AMAZING marinade.

How to make
Soy-Ginger Salmon

Yield: 2 (can easily be doubled)
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time 3 hours
Total Time: 3 hours 20 minutes
The best salmon I've made or tasted. Such a great way to incorporate this healthy fish into your family's diet.


  • 2 salmon fillets
  • 1/4 cup brown sugar
  • 1 fresh lemon, zested and juiced
  • 1 garlic clove, minced
  • 1 green onion, chopped, plus more for garnish
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon olive oil
  • 1 (1 inch) piece fresh ginger root, minced
  • 1/3 cup orange juice


  1. In a small saucepan over medium heat combine brown sugar, lemon zest, lemon juice, garlic, green onion, soy sauce, olive oil, and ginger. Cook until sugar is dissolved and mixture is fragrant. Remove from heat, stir in orange juice.
  2. Place fish and marinade mixture into a resealable plastic bag. Refrigerate overnight, or for at least 3 hours.
  3. Preheat grill for medium direct heat. Lightly oil grill grate. Remove salmon from resealable bag and pour remaining marinade into a small saucepan. Bring marinade to a boil. Reduce heat and let simmer until slightly thickened, 5-10 minutes.
  4. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Garnish with reduced marinade sauce and chopped green onion.

Recipe Notes

Adapted from All Recipes
Course: Main Course
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Winnie — September 22, 2011 at 1:50 pm

    I love salmon and I often use a marinade quite similar to yours! Of course my kids won't eat it, so I don't make it nearly as often as I'd like 🙁

    • #
      Waqar — June 20, 2012 at 6:13 am

      Is This necessary To Include Wine I Souce ???

  2. #
    Melis@IWasBornToCook — September 23, 2011 at 12:08 am

    This looks delicious…we eat salmon often so I'll have to keep this in mind.

  3. #
    My Fudo — September 24, 2011 at 1:38 am

    That's one sumptuous salmon and the ginger will remove it's fishy and stinky taste and smell. Best to dip in soy sauce with chili pepper and some lime.

  4. #
    soniarumzi — September 24, 2011 at 5:32 pm

    Yummy Tessa! This looks amazing!

  5. #
    Jerry Ko — September 26, 2011 at 9:09 pm

    I love eating salmon and this marinade sounds great. I may have to give this one a try 🙂

  6. #
    Sea Cuisine — September 27, 2011 at 8:09 pm

    This salmon looks scrumptious! Any idea on what to make with it? Choosing side dishes for fish can be difficult. It's always good to pair it with something more than just rice!

  7. #
    Eryn — September 29, 2011 at 11:34 pm

    Do we keep the skin on the salmon when we cook it?

    • #
      handleheat — September 30, 2011 at 1:20 am

      If your salmon fillets have skin on, cook the skin side down first. Gently flip the fillet to cook the other side and you'll notice the skin will come right off. Cooking with the skin on can help keep the salmon moist!

  8. #
    Betty — October 19, 2011 at 2:53 pm

    We might have to try this, it sounds pretty good! I mostly despise all fish, but my mom makes salmon on the grill using a cedar slab and plenty of real maple syrup. Unbelievably yummy…and this coming from a fish hater.

  9. #
    rebecca — November 3, 2011 at 3:41 pm

    This looks amazing – how can I cook this if I have a simple pan (no grill)? Can it be done in the oven (maybe on broil?)

    • #
      handleheat — November 4, 2011 at 3:37 pm

      Rebecca – You could definitely bake, broil, or saute the fish!

  10. #
    kari — January 23, 2012 at 5:17 pm

    if I wanted to use ground ginger instead of a fresh ginger root, how much do you think I would need?

    • #
      handleheat — January 23, 2012 at 5:49 pm

      1/4 teaspoon – though ground ginger won't have the same flavor.

  11. #
    Kelly Jones — May 17, 2012 at 10:44 am

    This was AMAZING!! With a recipe like this…why eat out?

  12. #
    Two Red Bowls — December 4, 2013 at 9:12 pm

    Love this! This is so similar to how my Chinese mom taught me how to panfry fish — soy sauce, ginger, scallions, garlic, rice wine, and brown sugar. I like the idea of an extra kick from the lemon and orange juice! It sounds delicious.

  13. #
    Nostalrius — December 12, 2016 at 12:18 am

    Really cool article. I read your posts fairly often and you always do a good job explaining the whatever topic you’re writing about.
    Btw, I shared this on Twitter and my followers loved it.
    Keep up the great work!


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