Soy Ginger Salmon
The marinade on this soy ginger salmon is simple yet flavorful!
Servings: 6 servings
- 3 tbsp soy sauce (45 g)
- 1 tbsp rice vinegar (15 g)
- 1 tsp sesame oil (5 g)
- 3 cloves garlic, minced (or frozen cubes)
- 3 tsp ginger, minced (or frozen cubes)
- 1 tsp honey (5 g)
- 1 tsp chili garlic sauce (5 g)
- ½ lime, juiced (8 g)
- handful of cilantro, chopped (6 g)
- 1 ½ lb sockeye salmon (672 g)
- kosher salt and pepper to taste
Combine everything but the salmon and salt and pepper to make marinade.
Pour marinade over the salmon in a shallow dish or ziplock and let marinate for at least 30 minutes but as long as 8 hours or so.
Place marinated salmon fillets on a parchment lined baking sheet, skin side down. Sprinkle with a pinch of kosher salt and a few cracks of pepper and place on the second highest rack in a preheated broiler.
Broil on low (if it’s an option) for 3-5 minutes depending on the thickness and preferred doneness. Broil on high for 1-2 more minutes if needed, or to get more color on top.
Enjoy with rice, noodles, alongside steamed or sautéed veggies or on top of the Asian Slaw, recipe below.
The nutrition for this recipe is calculated using sockeye salmon. Here are the nutrition facts for farm-raised salmon:
Farm-raised salmon is much higher in fat, which makes it delicious and easy to keep nice and moist. If you’re using a leaner salmon like Wild-Caught Alaskan Sockeye, make sure to keep an eye on it so you don’t overcook or it will dry out. Sometimes the fillets are very thin and will just need a few minutes in the oven.
- 213 calories
- 1.8 g carbs
- 12 g fat
- 21.3 g protein
- 0 g fiber
Serving: 107g | Calories: 168kcal | Carbohydrates: 1.8g | Protein: 25g | Fat: 6.2g