Soy-Ginger Salmon Fillets

    25 minutes

    Salmon fillets coated in a soy sauce, ginger, honey and garlic marinade are fried in sesame oil and sprinkled with sesame seeds.

    1 person made this

    Serves: 2 

    • 4 tablespoons light soy sauce
    • 1 1/2 tablespoons honey
    • 1 tablespoon grated fresh ginger
    • 1 clove garlic, minced
    • 450g salmon fillets
    • 1 teaspoon sesame oil
    • 2 teaspoons sesame seeds

    Preparation:10min  ›  Cook:10min  ›  Extra time:5min marinating  ›  Ready in:25min 

    1. Whisk soy sauce, honey, ginger and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
    2. Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with cling wrap and refrigerate for 5 minutes.
    3. Heat sesame oil in a large fry pan over medium-high heat.
    4. Remove salmon from marinade, shaking to remove excess marinade; place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

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    Reviews in English (5)


    I usually just make salmon with lemon pepper or salt and pepper with olive oil, but wanted to know some great ways to prepare salmon using sesame oil. I made this salmon without the ginger (we did not have this at the house) and it still came out so well. I can only wonder how good it will taste next time when we do add the ginger. Very easy to follow instructions and short preparation time!  -  01 Mar 2016  (Review from Allrecipes USA and Canada)


    Just curious why it’s called grilled sesame chicken and it’s not grilled. Other than that it turned out well in the pan!  -  21 Mar 2018  (Review from Allrecipes USA and Canada)


    Perfect, flaky fish with the timings given and, surprisingly, despite the short marinade time, just the right amount of flavor. I was concerned as I had no ginger, that the soy would be too strong but not an issue. This will be a go to.  -  17 Jan 2018  (Review from Allrecipes USA and Canada)

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