This sesame ginger salmon happened on a night when dinner was planned and I realized I was out of Soy Vay (or Soyaki in Trader Joe's speak). It's sweet, savory, and made with a quick pantry marinade that comes together in minutes.
I grabbed what I had on hand, whisked up a simple sesame ginger marinade, and put it on the salmon. The result was such a hit that it immediately earned a permanent spot in our dinner rotation. Between this and my 2-Ingredient BBQ salmon recipe, weeknight salmon doesn't get much easier.
TL;DR - Sesame Ginger Salmon
- 🐟 What it is: Oven-baked salmon coated in a sweet-savory sesame ginger marinade made from pantry staples.
- 🥣 Why it works: The marinade comes together in minutes, no marinating time required, and it bakes quickly without much hands-on work.
- 🔥 How it's made: Whisk the marinade → brush it onto the salmon → bake until just cooked through.
- ⏱️ Time: About 20 minutes from start to finish.
- 🍚 How we serve it: Great with roasted broccoli, cold sesame noodles, teriyaki green beans or over rice. Leftovers are easy to repurpose for lunches.
- 🔁 If you like this: Try my miso butter salmon for a more savory option or baked pesto salmon for an Italian-style twist. Or swap this marinade for the teriyaki sauce in these baked salmon bites.
Jump to:
Ingredients You'll Need
- Soy sauce: This is the salty base of the marinade. Easily swap for Tamari for a gluten free option.
- Hoisin sauce: Adds sweetness and depth without needing extra sugar.
- Ginger and Garlic: Peel and grate both on a microplane, or use frozen ginger and garlic cubes for an easy shortcut. You'll find them near the frozen vegetables.
- Sesame oil: This gives the marinade its nutty, toasted flavor. Look for it near specialty oils or in the international aisle.
- Salmon: A single large piece or portioned fillets both work. Just aim for even thickness so everything cooks at the same rate.
💡Pro Tips for the Best Sesame Ginger Salmon
- Pat the salmon dry first. This helps the marinade stick and keeps the salmon from steaming in the oven.
- Score large pieces of salmon. Lightly scoring a big fillet makes it easier to serve and helps the marinade flavor the fish more evenly.
- Watch the thinner ends. Salmon cooks quickly, especially thinner pieces. Start checking around the 10-minute mark so it doesn't overcook.
- Line the pan well. The marinade has sugar from the hoisin, which can caramelize. Foil or parchment makes cleanup much easier.
- Don't skip resting time. Let the salmon sit for a minute or two after baking so the juices settle before serving.
How to make sesame ginger salmon
Step 1: Preheat the oven to 425°F. Line a baking sheet with foil or parchment and lightly spray it with nonstick spray. Place the salmon on the prepared baking sheet and pat it dry.
Step 2: In a small bowl, whisk together the tamari, hoisin, ginger, garlic, and sesame oil until combined. Pour the marinade over the salmon and use a pastry brush to spread it evenly, making sure it gets into the scored sections.
Step 3: Bake for 10-15 minutes, depending on the thickness of the salmon. The fish is done when it turns opaque and flakes easily with a fork. Remove from the oven and transfer to a serving platter. Garnish with scallions or seeds if you like, and serve right away.
Serving Ideas for Salmon with a Sesame Ginger Sauce
This sesame ginger salmon works well with simple sides and is a star in it's own right. It's one of those dinners that fits easily into whatever side dishes you already have on hand.
- With roasted broccoli and rice: This is the most common pairing in our house. Roast the broccoli while the salmon bakes and serve everything over rice for a simple dinner.
- With pasta: The extra sauce on the salmon pairs really nicely with my super easy sesame noodles or miso butter noodles.
- As leftovers for lunch: Flake leftover salmon over a salad, tuck it into a wrap, or serve it cold over rice. This recipe holds up well and doesn't need to be piping hot to taste good.
Recipe FAQs
No. This recipe is written to work without any marinating time. The sauce is brushed on right before baking and has plenty of flavor as-is.
Yes, as long as it's fully thawed first. Pat it dry really well before adding the marinade so it roasts instead of steaming.
You can mix the marinade ahead of time and keep it in the fridge for a day or two. I wouldn't recommend saucing the salmon until right before baking, since the salt in the marinade can start to affect the texture if it sits too long.
Reheat the salmon gently in the microwave or enjoy it cold or room temperature over rice or salad. This is one of those salmon recipes that still tastes good even when it's not piping hot.
More easy baked salmon recipes you'll love
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📖 Recipe
Baked Sesame Ginger Salmon
Ingredients
- ½ cup Soy sauce (or Tamari sauce)
- ½ cup Hoisin Sauce
- 2 TB Grated ginger (or two frozen ginger cubes)
- 1 TB Grated garlic (or one frozen cubes)
- 1 TB Sesame oil
- 1.5 lb Salmon
- (Optional for garnish) sesame seeds and scallions
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil or parchment and lightly spray with nonstick spray. Place the salmon on the baking sheet and pat dry. If using a large piece of fish, score into portions to help with serving and to let sauce really get into the salmon.
- In a small bowl, whisk together tamari/soy sauce, hoisin, ginger, garlic, and sesame oil until combined. Pour the marinade over the salmon and use the back of a spoon or a brush to spread it evenly, working it into the scored sections.
- Bake for 10-15 minutes, depending on thickness, until the salmon is just opaque and flakes easily. Start checking around 10 minutes for thinner pieces. You are looking for 145℉ internal temperature.
- Transfer to a serving platter and garnish with scallions and sesame seeds if desired.
Notes
- Pat the salmon dry first. It helps the sauce cling and prevents steaming.
- Foil/parchment = sanity. The marinade can get sticky as it bakes, so lining the pan makes cleanup easier.
- Make-ahead tip: Whisk the marinade up to 2 days ahead and store in the fridge. Sauce the salmon right before baking.
- Cooking for a crowd? Double the marinade and use a second sheet pan. Keep portions similar in thickness so they finish at the same time.
Marni Katz says
This salmon recipe came out perfect and was a crowd favorite at dinner last night.