This Honey Ginger Soy Salmon is simple, packed with flavor and the perfect high protein, low-carb dinner. It's a perfect weeknight dinner and will easily be on your weekly rotation!
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Ingredients for Honey Ginger Soy Salmon
- Wild salmon fillets: I prefer wild salmon fillets as they are flavorful and are lower in toxins, contaminants and antibiotics.
- Sesame oil: You could also use a neutral oil here, but the sesame oil pairs perfectly with the ginger and soy flavor profiles.
- Flaky sea salt: To bring out the flavors in your salmon and liven up your dish.
- Ground pepper: I like to use a pepper grinder for my savory dishes, it tastes so fresh!
- Soy sauce: For the base of the sauce, adding the perfect umami flavor.
- Rice vinegar: The perfect add of acid with a mild, slightly sweet and tangy taste.
- Fish sauce: Adds a umami taste with a subtle fish flavor profile.
- Honey: For the perfect sweetness tie the flavors of the sauce together.
- Arrowroot powder: I prefer arrowroot powder as it’s a healthy alternative to cornstarch!
- Sriracha: For that extra spicy kick!
- Sesame oil:
- The perfect oil for this delicious sauce!
- Water: To thin out the sauce and tie in the flavors.
- Bok choy bulbs: I love bok choy and it pairs great with the cabbage.
- Cabbage: For that extra crunch!
- Sesame seeds: The perfect topping!
See recipe card for quantities.
Instructions for Honey Ginger Soy Salmon
Step 1: Chop the cabbage and bok choy bulbs, bake at 425°F for 25-30 minutes.
Step 2: Add salt and pepper to the salmon bake for 15-18 minutes.
Step 3: Make the sauce using grated fresh ginger, soy sauce, rice vinegar, fish sauce, honey, arrowroot powder, sriracha, sesame oil, arrowroot powder and water.
Step 4: Serve the salmon on a bed of the veggies with the honey ginger soy sauce on top. Enjoy!
Hint: I like to roast my veggies first, then bake the salmon once there is 15 minutes left on the veggies. Your meal will come out perfectly hot and delicious, just in time to savor every bite!
Equipment for Honey Ginger Soy Salmon
Baking Sheets: I like to use stainless steel baking sheets for all of my cooking needs!
Storage
You can store the salmon and veggies in the fridge for 2-3 days. If re-heating, it will taste best re-heated in the oven!
Related
Love this salmon recipe? My Cilantro Salmon recipe is a must try!
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Pairing
These are my favorite dishes to serve with this Honey Ginger Soy Salmon:
Honey Ginger Soy Salmon
Ingredients
For the Salmon:
- 1 lb wild salmon fillets
- 1 tablespoon sesame oil
- 1 teaspoon flaky sea salt
- ¼ teaspoon ground pepper 4-6 pepper grinds
For the Sauce:
- 1 teaspoon grated fresh ginger
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 3 tablespoon honey
- 1 teaspoon arrowroot powder
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 tablespoon sesame seeds for garnish
For the Veggies:
- 3 bok choy bulbs
- 1 ½ lbs cabbage
- 1 teaspoon salt
- ¼ teaspoon ground pepper 4-6 pepper grinds
Instructions
- Preheat the oven 425°F. Chop the cabbage and bok choy bulbs. Reserve the bok choy leaves for the end of cooking. Add 1 tablespoon of olive oil to a baking sheet and add the cabbage, bok choy, salt and pepper. Bake for 25-30 minutes until tender and golden brown on the edges.
- Add 1 tablespoon of sesame oil to another baking sheet and add the salmon fillets. Season with salt and pepper, set aside. Once the veggies have 15 minutes remaining, add the salmon and bake for 13-15 minutes until 145°F internally. When there are 5 minutes remaining on the veggies, add the bok choy leaves and combine on the sheet pan to finish cooking.
- In a small bowl combine the grated fresh ginger, soy sauce, rice vinegar, fish sauce, honey, arrowroot powder, sriracha and sesame oil. Add the 1 tablespoon water to the arrowroot powder to create a slurry. Add the mixture to the bowl and heat over low heat for 3-4 minutes or in the microwave for 2-3 minutes, stirring in between.
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