SEASAME GINGER SALMON
The Sesame Ginger Salmon is an incredibly aromatic dish that harmoniously marries the full flavour of salmon with the unique tastes of sesame, ginger, soy sauce, and honey. It’s pretty easy to prepare and ideal for frantic weeknight dinners or even a quick yet sophisticated lunch. The marinade contains a perfect mix of soy sauce, sesame oil, fresh ginger, and only a pinch of honey- the best balance of sweet and salty flavours. Salmon baked turns out soft and juicy in all respects; crunchy texture comes through on top with sesame seeds. Sesame ginger salmon preferably needs to be served over steamed rice quinoa or stir-fried vegetables.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Asian, Pacific Northwest
PREPARATION / TECHNIQUES
Bake, Marinate, Quick & Easy
OCCASION / HOLIDAY
Weeknight Dinner, Family Meals, Spring, Fall, Date Night
SPECIAL CONSIDERATION / DIETARY CONCERNS
Low Fat, Low Carb, High Protein, Quick & Easy, Gluten-Free (if using tamari)
DISH TYPE
Entrée, Fish Dish
INGREDIENTS OF SESAME GINGER SALMON
- 100g salmon fillet
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp fresh ginger, minced
- 1 tsp honey
- 1 tsp sesame seeds
- 1/4 lime, juiced
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 220
- Protein: 23g
- Fat: 12g
- Carbohydrates: 6g
- Fibre: 1g
- Sodium: 400mg
PREPARATION OF SESAME GINGER SALMON
- Prepare the marinade: Add soy sauce, sesame oil, finely minced ginger, honey, and lime juice In a small bowl. Mix everything up really well.
- Marinate the salmon: Place your salmon fillet in a shallow dish or a ziplock bag. Pour the marinade over the salmon to coat all over. Let this marinate for at least 15 minutes. More robust flavours can be achieved by marinating it for up to an hour in the refrigerator.
- Preheat the oven: Preheat the oven to 400°F or 200°C. Grease a baking sheet lined with parchment paper or aluminium foil for easier cleaning.
- Bake the salmon: Place the marinated salmon fillet on the prepared baking sheet. Sprinkle some salt, black pepper, and sesame seeds on top of that. It should be done until the fish is cooked to your liking and flakes with a fork, about 12-15 minutes, depending on how you cut the fish.
- Serve: Drizzle any remaining marinade on the baking sheet over the salmon, and add additional sesame seeds if desired. Serve sesame ginger salmon hot with your favourite side.
PREP TIME
5 minutes (plus 15-60 minutes for marinating)
COOKING TIME
15 minutes
TIPS
- Cook at the grill setting for the last two minutes to crisp up the top.
- Replace it with tamari or coconut aminos for a gluten-free alternative to soy sauce.
- The salmon should be at room temperature when they are baked, ensuring that they cook evenly.
- And add some minced garlic or thin slices of green onions to the marinade for flavour.
VARIATIONS
- Now, garnish with a few fresh coriander leaves or thinly sliced spring onions.
- There is a dash of chilli flakes or sriracha for added flavour in the marinade.
- Use maple syrup if you prefer another form of sweetener instead.
- For that Asian spin, top the baked salmon with very thinly sliced pickled ginger.
PREPPING AND STORAGE
- Fridge: Cover leftover salmon with an airtight container and refrigerate them; it should be slightly warm in a skillet or even in a microwave to avoid drying moisture content.
- Freezing: Cooked salmon may be frozen in airtight, moisture-proof containers for up to 1 month. It is thawed overnight in the refrigerator and then reheated before consumption.