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.

    2 people 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 (10)


    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)


    ehhh, it was ok  -  27 Oct 2018  (Review from Allrecipes USA and Canada)


    Wow! This is the best salmon dish I have ever made. While cooking it, I felt like I was in our favorite Japanese restaurant having dinner because of the aromas given off. My only mistake was that I cooked it in a skillet on my gas cooktop. I had a lot of burnt flavors on the bottom of the pan. It was too hard to maintain temp and it got too hot. Next time, I'll cook it in an electric skillet and see if that works better. It was so delicious!  -  10 Sep 2018  (Review from Allrecipes USA and Canada)