Sesame Ginger Salmon

Sesame Ginger Salmon
Prep: 10 mins
Cook: 10 mins
Serves: 4
Difficulty: Beginner

Pan-seared salmon drizzled with a sticky sesame ginger sauce and topped with scallions. This Asian-inspired dish features aromatic fresh ginger and nutty sesame flavors that create a restaurant-quality glaze. Ready in just 20 minutes, it's perfect for busy weeknights when you crave something special.

Ingredients

  • 4 salmon fillets
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. Whisk together the soy sauce, sesame oil, honey, rice vinegar, grated ginger and minced garlic.
  2. Place salmon fillets in the sauce to marinate for 10 minutes.
  3. Heat a non‑stick skillet over medium‑high heat. Remove the salmon from the sauce (reserve the sauce) and cook for 4–5 minutes per side until browned and cooked to your liking.
  4. Pour the reserved sauce into the skillet and let it bubble for a minute until slightly thickened. Spoon over the salmon.
  5. Sprinkle with sesame seeds and sliced green onions before serving.

Equipment Needed

  • Non-stick or cast iron skillet
  • Small mixing bowl
  • Whisk or fork
  • Spatula
  • Microplane or grater (for ginger)

Tips & Variations

  • Fresh ginger is key: Fresh grated ginger provides the best flavor. Jarred ginger or powder won't deliver the same aromatic punch.
  • Watch the sauce: The honey causes the sauce to thicken quickly. Don't overcook or it becomes syrupy.
  • Add heat: Include red pepper flakes or sriracha for a spicy sesame-ginger kick.
  • Toasted sesame oil: Make sure you're using toasted sesame oil, not regular, for authentic flavor.
  • Marinate longer: For deeper flavor, marinate for up to 30 minutes before cooking.
  • Garnish generously: Don't skip the sesame seeds and green onions—they add essential texture and freshness.

Nutritional Information

Per serving (1 fillet):

  • Calories: 310
  • Protein: 33g
  • Fat: 15g (Saturated: 2g)
  • Carbohydrates: 10g
  • Fiber: 0g
  • Omega-3 Fatty Acids: 2.1g
  • Sodium: 650mg
  • Sugar: 8g

High in protein and omega-3s. Ginger provides anti-inflammatory benefits and aids digestion. Sesame oil adds healthy fats.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. The sauce keeps the salmon moist.

Freezer: Freeze cooked salmon for up to 2 months. The glaze freezes well.

Reheating: Reheat gently in a skillet over low heat for 3-4 minutes, or in a 300°F (150°C) oven for 10 minutes. Microwave at 50% power if needed.

Sauce refresh: Make fresh sauce to drizzle over reheated salmon for best flavor.

Serving Suggestions

This sesame ginger salmon pairs perfectly with:

  • Rice: Jasmine rice, brown rice, or cauliflower rice
  • Vegetables: Stir-fried bok choy, steamed broccoli, snap peas, or roasted Brussels sprouts
  • Noodles: Soba noodles, udon, rice noodles, or lo mein
  • Salads: Asian cucumber salad, seaweed salad, or cabbage slaw
  • Sides: Edamame, spring rolls, or miso soup

Recipe Notes

Grating ginger: Use a microplane for the finest grate, which distributes flavor better. Peel with a spoon edge for less waste.

Sauce consistency: If the sauce is too thick, thin with a teaspoon of water. Too thin? Simmer for 30 seconds longer.

Don't burn the garlic: Add garlic to the sauce at the start so it doesn't burn in the hot pan.

Room temperature salmon: Let salmon sit at room temperature for 15 minutes before cooking for more even results.

Make it a meal: Serve over rice with vegetables for a complete one-bowl dinner.

Double the sauce: Make extra sauce to drizzle over rice and vegetables for maximum flavor.