Ginger-soy salmon

Ginger-soy salmon

It's always nice to be told to eat more of a delicious, fatty food, as in the case of salmon.

Health officials recommend eating at least two servings of week of omega-3 fatty acid-rich fish, such as salmon, herring and trout.

This recipe for Ginger-Soy Salmon is crusted on one side with toasted sesame seeds. Halfway through the baking it gets an Asian-style soy glaze that is vibrant with the flavors of nutty sesame oil, aromatic five-spice powder and pungent fresh ginger and garlic. If you like, adjust the spiciness by varying the amount of crushed red pepper flakes.

To complete this meal, serve the salmon on a bed of sauteed greens with a side of steamed brown rice.

Start to finish: 35 minutes (20 minutes active)

Servings: 4


1/4 cup sesame seeds

1/4 cup reduced-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon brown sugar

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1 teaspoon cornstarch

1/2 teaspoon five-spice powder

1/2 teaspoon freshly ground black pepper

11/4-pound center-cut salmon fillet, cut into 4 pieces

1/4 cup chopped fresh cilantro (optional)


Preheat oven to 400 F. Line a baking sheet with foil and coat it with cooking spray.

In a small saucepan, stir the sesame seeds over medium heat until they are lightly toasted, about 4 minutes. Transfer to a plate to cool.

In the same saucepan, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, ginger, garlic, crushed red pepper flakes, cornstarch, five-spice powder and black pepper. Stir the glaze over medium heat until simmering and thickened, about 2 minutes.

Sprinkle the top side of each salmon piece (not the skin side) with 1 tablespoon of the sesame seeds. Set the salmon, seeded-side down, on the prepared baking sheet.

Bake the salmon for 7 minutes. Turn the fillets over and top each one with about 2 tablespoons of the glaze. Continue baking for another 7 minutes, or until the fish is just opaque in the center.

Pull off and discard the skin from each fillet. Sprinkle with the cilantro, if using.

Nutrition information per serving: 326 calories; 17 g fat (2 g saturated); 78 mg cholesterol; 11 g carbohydrate; 32 g protein; 1 g fiber; 621 mg sodium.

Share This Story