Soy Ginger Glazed Salmon

Serves 2


  • 3 tablespoons low-sodium soy sauce or tamari for a gluten free option
  • 1 tablespoon apple cider vinegar or rice vinegar
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon honey
  • 1/2 teaspoon garlic-chili paste, sriracha, or 1/4 teaspoon red pepper flakes
  • 2 Wild-caught skin-on salmon fillets
  • 2 teaspoons extra-virgin olive oil
  • Chopped green onions, for serving
  • Toasted sesame seeds, for serving


  1. Place a rack in the center of your oven and preheat to 400-425°F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a stove burner set to high and heat for at least 5 minutes. You want the pan really really hot or the salmon will stick to it.
  2. In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high heat, and then remove from heat and stir in the honey and chili paste or red pepper flakes. Reserve a few spoonfuls of the sauce in a separate bowl for serving.
  3. Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for 3 minutes, totally undisturbed, until the salmon forms a nice crust. With a flexible spatula, flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for about 5 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes or until it's cooked to your liking. (I think I overcooked mine but I'm just really bad at cooking fish well lol). 
  4. Serve immediately, and top with reserved glaze, chopped green onion, and sesame seeds.

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