Whether you’re making dinner for the family or looking for your next meal-prep hyperfixation, this ginger soy glazed salmon is bound to be a hit. Serve it atop a big bed of greens for a simple salmon salad, flaked into an onigiri for on-the-go, or with a side of green beans and sweet potato for a warm and balanced dinner.
Ingredients
- 4 portions Blue Circle Norwegian Arctic Atlantic Salmon, defrosted according to package instructions
- 2 knobs ginger, grated
- 1 garlic clove, grated
- 1/3 cup low-sodium soy sauce
- 1/4 cup cooking sake
- 1/4 cup mirin
- 3 tbsp brown sugar
- 3 tbsp toasted sesame oil
- 2 tbsp water
- 1–2 Serrano chili peppers, cut into rings, divided between marinade and garnish (optional)
- 1 tsp roasted white sesame seeds
- 1 scallion, julienned
Instructions
- Defrost the salmon in the refrigerator overnight according to package instructions.
- The next day, add the defrosted salmon portions to a sealable bag or large mixing bowl.
- Prepare the ginger soy glaze by combining the grated ginger, garlic, low-sodium soy sauce, sake, mirin, brown sugar, toasted sesame oil, water, and Serrano chili pepper, if using, in a medium mixing bowl. Adjust the ratios to taste.
- Pour half of the marinade over the salmon and marinate in the refrigerator for 1–2 hours. Reserve the remaining marinade for later.
- Preheat the oven to 425°F.
- Place the salmon on a baking sheet or in an oven-safe dish, skin-side up for crispy skin or skin-side down for softer skin. Pour the remaining marinade over the salmon.
- Bake on the middle rack for 12–15 minutes, or until the salmon reaches an internal temperature of 145°F. For crispier skin and a stickier glaze, move the salmon to the top rack for the final 2–3 minutes of cooking.
- Remove from the oven and garnish with roasted white sesame seeds, julienned scallion, and Serrano chili pepper, if desired. Serve with your favorite sides.