Salmon marinated with balsamic vinegar, soy sauce, and fresh ginger creates one of the most flavorful salmon dishes I’ve ever tasted. For a number of years, this was the only seafood meal to consistently receive two thumbs up from my entire family.
For years, I simply prepared fish by sprinkling it with salt and pepper and then drizzling it with a bit of oil and lemon. We didn’t eat it often enough that I ever felt the need to play with different recipes. I wish I’d known then that there were so many other options!
Over the past ten years or so, my family has eaten more seafood than we would have imagined possible a few years ago. (This happens when your husband is fortunate enough to bring home 100 pounds of fresh fish from Alaska!)
For anyone who is not a big fan of fish for the sake of fish, a marinade is an excellent option for adding more flavors and changing the overwhelming “fish-factor” in the meal. I played with a couple different salmon and balsamic vinegar combinations before running across this one and let me tell you, it is a keeper.
When I made this last week, it was voted “two thumbs up and the best salmon ever” by my oldest two boys. The fact that my youngest ate every bite of his without pausing for chatter is huge praise all by itself.
Baked Salmon with Ginger and Soy Sauce
A simple marinade is a perfect way to impart different flavors to any dish. Salmon is one that does extremely well with a marinade. For this flavorful version whisk together olive oil, sesame oil, soy sauce, balsamic vinegar, honey, garlic, ginger, red pepper flakes, and salt.
The balsamic, honey, red pepper flakes, and other ingredients create a sticky, sweet heat, Asian-inspired flavor combination.
Pour it over the salmon filets in a zipper top bag or container with a sealing lid. Place it in the refrigerator to marinate for 2-3 hours.
One thing about salmon and other seafood is to be cautious not to over-marinate it. With chicken, beef, and pork you can get away with 24 hours but with fish, only a few hours are needed or it can become a mushy texture.
Place the salmon on a foil lined baking sheet – yes you will want to use foil, the clean up person after dinner will thank you!
Pour the remaining marinade over top before placing the baking sheet in the oven.
Cook the fish 2 minutes less than your estimated time, then check for doneness. You can always pop it back in the oven, but you can’t fix an overcooked piece of fish.
The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking.
Salmon is best warm and flaking, but still a bit translucent even after resting.
Balsamic Glazed Salmon Recipe
You’ll need these ingredients to make this dish:
- olive oil
- sesame oil
- soy sauce
- balsamic vinegar
- fresh ginger
- red pepper flakes
- kosher salt
- green onions
Easy Salmon Recipes
This creamy Smoked Salmon Chowder is filled with carrots, onions, celery, garlic, wine, and a hint of bacon. Thyme and dill are added along with the smoked salmon to create a memorably rich and flavorful chowder. If you enjoy smoked salmon, you will love this chowder.
Glazed Salmon with Spicy Broccoli is one of my new favorite ways to cook and serve fish. Salmon topped with a spicy, sweet, and slightly tangy glaze is a great match for the fresh broccoli.
Broiled Salmon is a quick and easy weeknight dinner that looks and tastes fancy enough for a special occasion. Served with simple herb butter, rice, and vegetables, this meal comes together in very little time.
Salmon marinated in smoky chipotle and tart citrus is quickly broiled for an easy weeknight dinner.
Servings: 6 servings
Prevent your screen from going dark
Place the salmon fillets in a gallon size ziploc bag or in an airtight container. Whisk together all remaining ingredients and pour over the salmon. Seal and turn to coat the salmon. Refrigerate for 2-3 hours.
Preheat the oven to 400°F. Line a baking sheet with foil. (The foil will make cleanup easier and allow you to easily pour the sauce over the fish as you are serving it.) Place the salmon on the parchment and pour any extra marinade over the fillets. Bake for 10-12 minutes*. Serve over rice and drizzle with the pan juices.
The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon is best warm and flaking, but still a bit translucent even after resting.
Calories: 311kcal · Carbohydrates: 4g · Protein: 31g · Fat: 18g · Saturated Fat: 3g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 9g · Cholesterol: 83mg · Sodium: 670mg · Potassium: 788mg · Fiber: 0.2g · Sugar: 3g · Vitamin A: 125IU · Vitamin C: 1mg · Calcium: 27mg · Iron: 2mg
I found a version of this recipe over at A Hint of Honey years ago. The original is no longer on her site.
originally published 3-19-13 – recipe notes and photos updated 2/28/23