Garlic Ginger Glazed Salmon
Salmon with Ginger Garlic Sauce is made by pan searing the fish until beautifully golden, then serving by drizzling the homemade Garlic Ginger Sauce on top. The flavors of the garlic and the ginger permeate the fish and make it delicious and juicy. This is a quick dinner that’s always a hit with the family!
Craving more SALMON? Check these recipes HERE.
Salmon season’s here! Yay for fresh fish and quick and delicious dinners! This Ginger Garlic Glazed Salmon will rock your taste buds in more way than one!
Last fall my husband started a new job so he was working late every day and had no time for fishing, but this year he’s gone fishing several times already and has brought at least one fish every time. Nothing beats fish that’s as fresh as the one you catch yourself.
You could bake the salmon by drizzling the sauce over it before sending it in the oven, or you can cook it in the skillet and pour the thickened glaze on top as you serve it . Either way, this glaze gives the salmon a very nice Asian flare, with just a hint of ginger and garlic in it, we loved it!
Garlic Ginger Glazed Salmon
Ingredients for Garlic Ginger Glazed Salmon:
1 lb salmon, skinned, de-boned
Garlic Ginger Glaze
1 Tbsp sesame oil (optional)
3 Tbsp honey
4 Tbsp soy sauce
4 Tbsp rice vinegar
3-4 cloves garlic, pressed
1/2 inch cube ginger, grated
How to make Ginger Garlic Glazed Salmon:
Combine all liquid ingredients in a sauce pan, add grated ginger and pressed garlic. Stir, bring to a boil on medium-high heat and allow to simmer until the glaze is reduced and thickened, about 10-15 minutes
Meanwhile sprinkle the fish with cracked black pepper on both sides. Heat the skillet with 1 tablespoon oil over high heat, add the salmon and cook until golden on both sides, covering with lid in between. Depending on the salmon thickness you might need to lower the heat and cook it longer in order for it to cook through in the middle. If unsure, just poke with a fork in the middle and see if it has changed color to opaque as opposed to transluscent – indicating donneness.
Transfer the salmon fillet to a serving dish and drizzle the sauce over top. Eat hot, right away.
Serve with rice or rice noodles as a side dish.
Garlic Ginger Glazed Salmon
Ingredients
- 1 lb salmon skinned, deboned
Garlic Ginger Glaze
- 1 Tbsp sesame oil optional
- 3 Tbsp honey
- 4 Tbsp soy sauce
- 4 Tbsp rice vinegar
- 3-4 cloves garlic pressed
- 1/2 inch cube ginger grated
Instructions
- Combine all liquid ingredients in a sauce pan, add grated ginger and pressed garlic. Stir, bring to a boil on medium-high heat and allow to simmer until the glaze is reduced and thickened, about 10-15 minuted.
- Meanwhile sprinkle the fish with cracked black pepper on both sides. Heat the skillet with 1 tablespoon oil over high heat, add the salmon and cook until golden on both sides, covering with lid in between.
- Transfer the salmon fillet to a serving dish and drizzle the sauce over top. Eat hot, right away.
- Serve with rice or rice noodles as a side dish.
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this looks SOOOOOO delicious!!! I am going to try this salmon recipe. That rice looks really tasty too!
Thanks Luba! I used bullion cubes instead of cubes to salt the water for cooking rice so it had a nice meaty flavor. If you have chicken broth you can use that instead 🙂
What? I thought salmon season passed. Anyhow, I will be trying this when I crave for salmon. We stocked up in September with fresh caught wild king salmon from Astoria and froze it for the fall and winter.
Well now it probably has now, but a week before I posted the recipe my husband was still catching fish 🙂 But hey, stores have salmon year round 😀 Although it sounds like you’ll be good for a while with your fresh-caught-frozen salmon 😀
This looks simply amazing! Your photography makes my mouth water every time! Keep up the great work and thanks for providing us wonderful recipes!
Oh you’re so sweet Yelena! thank you!
I am trying this tonight. I have everything but rice vinegar. Could I use regular vinegar?
To be honest I am not sure, but I think any not too strongly flavored acid should work.
If I wanted to bake it instead, what temp and for how long?
Marina, this looks fancy and delicious :). Our neighbor gave us some salmon fillet from his recent fishing trip, so I would give this a try.
I sure hope you enjoyed your freshy fresh salmon for this recipe 😀
Made this for dinner this evening. This recipe is simple, tasty and healthy. The fish really only needs a little drizzle of glaze so there’s ample amount leftover. I’m using the remaining glaze for my baked tofu tomorrow!
I’m glad you were able to put the leftover sauce to a good use! Baked tofu with this glaze sounds amazing!
my husband is indifferent about fish (but I love it, especially salmon), so he wasn’t too excited when he saw I had salmon out to make for dinner… preparing it this way, I got praise that “this salmon is delicious!” needless to say, I was shocked and pleased. So easy and tasty, this is definitely a keeper!
Wow, wow! That’s awesome feedback Christina! thanks for taking the time to share your success!
[…] Garlic Ginger Glazed Salmon […]
what are the carbs and calories for a 4 oz portion?
look delicious, MAIN COURSE gonna try this recipe
I have been checking out some of your posts and i can state awesome and nice stuff. I am definitely bookmarking your blog.
I like viewing your blog again. Thank you
[…] Garlic Ginger Glazed Salmon […]
Nice i will try this….. Hope taste are crunchy
I’d like to know if this can be baked as a previous person asked, but no answer has come forth as yet and Nadia asked 3 years ago. So, could you please notify if this can be baked as it sounds quite delicious.
Yes, you can definitely bake the salmon. Just bake for 11-15 minutes depending on the thickness of your salmon at @450F.
This looks simply amazing! Your photography makes my mouth water every time! Keep up the great work and thanks for providing us wonderful recipes!
Thank you Jason! You’re very kind!
Keep up the great work and thanks for providing us wonderful recipes!
wonderful recipes
very amazing recipe. thanks for sharing
very nice artical