Baked Sesame Ginger Salmon

5 from 1 vote

This baked sesame ginger salmon is a simple weeknight dinner made with a quick pantry marinade (tamari/soy sauce, hoisin, ginger, garlic, and sesame oil). Whisk the sauce, brush it on the salmon, and bake until just cooked through. It’s sweet-savory, easy to scale, and great with roasted broccoli, rice, or noodles.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Asian

Diet: Kosher

Servings: servings

Calories: 371kcal

Author: Marni Katz

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.

Nutrition