It really can’t get more simple than this soy salmon. That’s what I love about Asian cuisine: you can get so much flavor by using a few simple ingredients. For this salmon in particular, I only use five ingredients (including the fish itself!) To make the marinade, I used garlic, ginger and soy sauce. I then added some oil before coating the fish in the soy sauce mixture before popping it in the oven. Honey or a sweetener of your choice is also welcome, but I think the sweetness levels can vary depending on which kind of soy sauce you use, so I’m keeping it simple. And that’s it. How easy?!
Speaking of soy sauce, the one that I’m using in this recipe is linked below. I think it has that perfect balance of slightly sweet, nutty soy and intense saltiness. Feel free to use any soy sauce that you enjoy, but if yours has more or less sodium than mine, it may change the dish. If your soy sauce is extremely strong and dark, feel free to dilute it with some water or rice vinegar. For low sodium soy sauce, feel free to use a little more if you haven’t achieved the taste of your dreams. In this case, since we’re using strong aromatics and a very intense sauce, it’s important to taste the marinade before you add the fish. This will help you understand the flavor and tweak it before you add the protein, which will suck up alllll that deliciousness.
While I’m broiling the salmon, you can sear it on the stovetop, bake it, or even air-fry it. Incase you didn’t know, air-fryers are just mini convection ovens, where hot air swirls around the food to build crispiness. Making salmon in an air-fryer is *life changing.* Regardless of what cooking method you choose, just make sure the internal temperature reaches at least 145 degrees F. Also linking my favorite air-fryers (and the Instant Pot air fryer lid) below incase you’re in the hunt for one! I’ve used all of these during Amazon livestreams or just for fun on my own. Iown three…I’m not proud of my addiction lol.
Looking for something to pair this with? Check out my cucumber salad with a sesame soy dressing. Or, go for my sesame cabbage salad. You can also go simple with some white or brown rice and a vegetable.
Finally, for my gluten-free people, opt for tamari instead of soy sauce for this recipe. A lovely follower of mine told me that it’s a great substitute for soy sauce, and I think it would work beautifully here.
- 1 – 1.5 lb fresh salmon, cut into even sized fillets with skin on can also use defrosted salmon
- 1 tsp grated garlic or finely minced
- 1 tsp grated ginger or finely minced
- 1/4 cup soy sauce regular sodium, but you can sub low sodium
- 2 tsp olive oil can sub another kind of oil
- Scallions or cilantro for topping, optional
- In a large mixing bowl that is big enough to fit the salmon fillets, whisk together the ginger, garlic and 3 tbsp of soy sauce. Reserve the other tbsp of soy sauce in a bowl and set it aside.
- Add the salmon into the bowl and cover them fully in the soy sauce mixture. Place them skin side up so the meat is facing down into the soy sauce. Let the salmon fillets marinate for 15-30 minutes.
- Place the salmon into an oven-safe skillet and pour any extra marinade on top. In a bowl (you can use the same bowl that you made the marinade in) mix together 1 tbsp of soy sauce + 1 tbsp of olive oil. Spoon this mixture on top of the salmon, making sure to fully coat the top.
- Broil on the second highest rack of the oven for 10-15 minutes, until the salmon is at least 145 degrees internally. If you don't have a meat thermometer, just make sure the salmon is not fully opaque and not translucent, unless you like it a little rare on the inside.NOTE: My oven has an electric broiler so it's not super strong. If yours is gas, you may want to move the rack down one row for 10 minutes and then move it closer to the flame for 5 minutes at the end to achieve a golden brown top. Use your intuition! I wish there was a set way of instructing you how to do this, but every broiler and oven is different so trust yourself more than me in how you think this will work with your own oven. You can also just sear the salmon in a pan on the stove if you're nervous about using your broiler and burning it! Trust yoself!!!
- When the salmon is done, transfer it to a plate. Feel free to add one more splash of soy sauce, or another sauce of your choice on top. (Many people like to mix honey and soy sauce to create a sweeter teriyaki-like sauce, and that's also a good option here. It is too sweet for my liking, but wanted to throw that out there.)
- Top with fresh scallions, cilantro or sesame seeds.