Here’s an easy, delicious salmon dinner that’s ideal for busy weeknights: Honey-Ginger Baked Salmon. It delivers a bright, Asian-inspired glaze, requires minimal hands-on time, and pairs beautifully with steamed rice, sautéed greens, or a crisp salad.
Center-cut salmon fillets are drizzled with a fragrant honey-ginger sauce, sprinkled with scallions and toasted sesame, and baked until tender and flaky. The glaze balances sweet and savory notes—honey, coconut aminos (or soy sauce), rice vinegar, garlic, and fresh ginger—making the salmon flavorful without a lot of fuss. Cleanup is quick, too: toss the fillets in a roasting dish, pour on the sauce, bake, baste, and serve.
Craving more salmon recipes? Try these
Seared Salmon with Lemon-Chive Beurre Blanc
Easy Lemon Thyme Roasted Salmon
Simple Cedar Plank Salmon
Honey-Ginger Baked Salmon
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Ingredients
- 1½ pounds center-cut salmon
- 2 tablespoons honey
- 2 tablespoons coconut aminos (or low-sodium soy sauce)
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon toasted sesame seeds
- 1 teaspoon toasted sesame oil
- 4 scallions, thinly sliced (white parts only), plus extra green parts for serving
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper (or ground black pepper)
For serving
- Thinly sliced scallion greens
- 2 teaspoons toasted sesame seeds
Instructions
- Preheat the oven to 400°F (204°C). Place the salmon in an oven-safe baking dish (a 2½-quart oval roaster works well).
- In a small bowl, whisk together the honey, coconut aminos (or soy sauce), rice vinegar, minced garlic, minced ginger, toasted sesame seeds, and sesame oil until smooth.
- Pour the sauce evenly over the salmon. Scatter the white parts of the scallions across the top, then season with kosher salt and white or black pepper.
- Bake the salmon for 10 minutes. Carefully baste the top with the sauce in the dish, then return to the oven and continue baking until the salmon is cooked through and flakes easily with a fork, about 8 to 10 more minutes depending on thickness.
- Remove the salmon from the oven and let it rest for about 5 minutes. Spoon additional sauce over the fillets, then garnish with toasted sesame seeds and the thinly sliced green scallion parts before serving.
Nutrition
Carbohydrates: 12 g,
Protein: 34 g,
Fat: 13 g,
Saturated Fat: 2 g,
Polyunsaturated Fat: 5 g,
Monounsaturated Fat: 4 g,
Cholesterol: 94 mg,
Sodium: 538 mg,
Potassium: 887 mg,
Fiber: 1 g,
Sugar: 9 g,
Vitamin A: 188 IU,
Vitamin C: 3 mg,
Calcium: 48 mg,
Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.
Notes & Tips
Substitutions: Use low-sodium soy sauce if you don’t have coconut aminos. Adjust the honey to taste for a sweeter or less-sweet glaze. If you prefer more heat, add a pinch of red pepper flakes or a drizzle of chili oil.
Cooking: Cooking time will vary with fillet thickness. Start checking at the shorter time listed and pull the salmon once it flakes easily with a fork. For a slightly caramelized top, broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
Make-ahead & storage: You can whisk the sauce together up to a day ahead. Store leftover salmon in an airtight container in the refrigerator for up to 2 days; gently reheat in a low oven (275°F / 135°C) until warmed through or enjoy cold over salad or rice.
Serving suggestions: Serve with steamed white or brown rice, sautéed or stir-fried vegetables, wilted spinach, or a crisp cucumber salad. A simple side of roasted broccoli or green beans complements the flavors nicely.
Additional Info
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