Soy-Ginger Salmon

Yield: 2 (can easily be doubled)

Tessa Arias The 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...

16 Responses to “Soy-Ginger Salmon”

  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.

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