Enjoy this Ginger Soy Salmon baked, which is quick and easy and bursting with flavor. Shown here with green beans, hot peppers and ground pork (which will be a future post), and Jasmine rice. This is a can’t-miss dish.
Atmosphere
As much as I like red wine, this salmon dish calls for a crisp Reisling or chardonnay. Throw on some David Sandborn, and you have a winner.
Ginger Soy Salmon Baked
Ginger Soy Salmon
Ginger Soy Salmon is full of flavor and easy to make. Give it a try, and you won't be sorry.
Ingredients
Equipment
Method
- Place a rack in the center of the oven, and preheat to 425 degrees
- Place a large cast-iron skillet on a burner set to high and heat for at least ten minutes. The pan must be very hot or the salmon will stick to it.
- In a small saucepan, stir together the coconut amino, rice wine vinegar, garlic, and ginger. Bring to a simmer over medium-high, then remove from heat and stir in the honey and chili paste with garlic. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
- Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet, and cook for about 3 minutes. Do not move the salmon, until it forms a nice crust.
- When the salmon turns opaque on the sides and starts to turn opaque on top, flip the salmon so it is skin-side down. Spoon the remaining glaze from the saucepan on top of the salmon, and place the skillet immediately into the oven.
- Cook for 6 minutes. The salmon may appear a little undercooked in the center but will finish cooking as it rests. Remove from the oven and cover with foil.
- Let rest for five minutes. Serve immediately, and top with reserved glaze, chopped green onion, and toasted sesame seeds.
I hope you enjoyed this post on ginger soy salmon baked! Enjoy!
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