Ginger Soy Salmon

Ginger soy salmon is one of the oldest friends in my repertoire. I still remember the first time I made it; purely by happenstance, that made my wife stop at the first bite and exclaim “Ok, you gotta remember how you made this.”

It started out as “Hey, why not make it an Asian style salmon tonight?”

I tinkered about with various flavours I had on hand that I reckoned fit a certain motif; taking the two pieces of salmon “twice around the spice rack” as I call it… my wife calls it “using the force” when I pick ingredients intuitively and don’t bother to measure amounts.

What I was initially looking for was a sesame teriyaki variation and the limited selection of asian style ingredients all ended up playing a role…. albeit in a chaotic imbalance of nuance….

….and then something horribly, horribly right happened.

Birth of something beautiful

The sugar glazed beautifully, the ginger tenderized in the tangy lime juice as it sent its flavours through the delicate soy sauce and echoed off the mild green onions all to the backdrop of the warm, toasty flavour of sesame oil…. I sat it ono a bed of coconut jasmine rice and served it up for supper and as my wife took the first bite, she put down her fork and said “Ok, you need to remember how you did this; it’s amazing.” Far be it from me to tell her she was wrong, but damn it if I couldn’t help but agree with her.

It’s been a favourite under our roof for almost two decades; even as I’ve since had to turn my back on wheat (bye, soy sauce) and my wife has recently discovered she has a sensitivity to soy (soy sauce who?), we have recently discovered there is a coconut based soy free substitute sauce on the market….

So…. guess who gets ginger soy salmon back on the menu?

Ginger Soy Salmon

A crisp, aromatic salmon baked in a sesame & ginger marinade
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Main Course
Cuisine Japanese
Servings 3


  • Baking dish, mixing bowl


  • 3 pieces salmon 4-6 oz each
  • 2 tsp sesame oil
  • 2 Tbsp lime juice
  • 4 Tbsp soy sauce
  • 2 whole green onions chopped
  • 2 Tbsp brown or coconut sugar
  • 3 Tbsp fresh ginger root chopped


  • Preheat oven to 350F
  • Place the salmon in the bottom of a shallow baking dish
  • Assemble the rest of the ingredients in a small mixing bowl or lidded container
  • Mix thouroughly and pour evenly over the salmon, moving it around to ensure full coating with the marinade
  • Bake uncovered for 10-12 minutes, depending on your taste of doneness.
  • Remove from the oven and let stand for 3-5 minutes
  • The liquid in the bottom of the pan can be spooned over the salmon as a baste upon plating.



The sauce can be turned into a glaze if extra sugar is used and is reduced down over direct heat for a further few minutes.
One could even cut a bit of sriracha or sambal oelek into the marinade for a bit of extra edge.
Salmon doneness can be pretty subjective; I prefer mine still a tad pink and dark in the middle (the equivalence of medium rare in steak terms), so I write my recipes geared towards that. If you like yours a bit more thoroughly cooked, go ahead; just for god’s sake, don’t overcook it so it’s dry.
Keyword dairy free

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