Sesame Ginger Salmon
This sesame ginger salmon is tangy, sweet, and baked to perfection. The glaze on top is infused with sesame oil and soy sauce to enhance the dish’s vibrant flavor even more. Serve as a healthy weeknight meal that everyone will enjoy!
Servings: 4 servings
Ingredients
- 4 5-6 oz filets salmon (or 1-1 ½ lb whole piece)
- 1 garlic clove minced
- 1 Tablespoon fresh ginger grated
- ¼ cup soy sauce low sodium
- 2 Tablespoons toasted sesame oil divided
- 2 Tablespoons rice vinegar unseasoned
- 1 ½ Tablespoons honey
- 1-2 teaspoons chili garlic sauce or sriracha, or other spicy sauce
- 1 teaspoon cornstarch
- 1 Tablespoon water
Optional garnishes
- Scallions sliced
- Sesame seeds
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper (or aluminum lightly greased).
- Make the glaze: Heat a small saucepan over medium heat. Once hot add 1 Tablespoon of the sesame oil. Add the garlic and ginger and stir for a minute until fragrant. Add the soy sauce, remaining tablespoon sesame oil, rice vinegar, honey, and chili sauce. Bring to a low simmer.
- As the sauce is heating up, in a small dish mix the cornstarch with the water until cornstarch is completely dissolved. Add the cornstarch slurry to the simmering sauce and stir to combine. Continue to simmer until sauce thickens 2-3 minutes, stirring occasionally. Remove from heat. *See notes
- Place the salmon skin side down on the parchment lined baking sheet. Brush the salmon lightly with the glaze and bake. After ten minutes, brush the salmon again with the glaze and place back in the oven to cook for an additional 5-10 minutes pending thickness and how you like your salmon cooked.
- Remove from the oven. Garnish the cooked salmon with the sesame seeds and scallions. Serve and enjoy!
Nutrition Facts
per recipe (1 piece)
356 Calories, 18 gram fat, 38 gram protein, 8 gram total carbohydrate, 0 grams of fiber, 7 grams sugar, 762 mg sodium
Notes:
* When the sauce is done thickening, I remove a small amount to drizzle on when the salmon is done cooking. You want to keep this separate from the sauce you are using to glaze the raw the salmon, so you don’t cross-contaminate. You can substitute tamari or coconut aminos for soy sauce
* When the sauce is done thickening, I remove a small amount to drizzle on when the salmon is done cooking. You want to keep this separate from the sauce you are using to glaze the raw the salmon, so you don’t cross-contaminate. You can substitute tamari or coconut aminos for soy sauce