Soy & Ginger Oven Baked Salmon Recipe

This savory, aromatic, umami-packed sauce is highly addicting and will quickly turn this into your go-to oven baked salmon recipe.

Baked salmon in foil is one of those rare instances in life when you are greatly rewarded for putting so little effort into something. This simply baked salmon is literally as easy as seasoning it (in this case we will make a super tasty sauce), wrap it in foil, and put it in the oven. That’s really all it takes. Baking salmon in foil is foolproof because the foil acts as an incubator ensuring that the fish will be flakey, moist and tender everytime.

If you’re looking to make this Nigerian Jollof Rice into a dish that isn’t vegan, this would go very well with it!

Sauce ingredients

Let’s talk about the sauce. Honestly, the first time JD and I made this we surprised ourselves with how tasty it was. We’re biased but with this sauce, this is the best baked salmon recipe.

• Oyster sauce: this amazing sauce blesses whatever it touches, bringing a salty-sweet, complex flavor. Unlike fish sauce, which is very fishy, when you taste oyster sauce by itself you don’t think “oh wow oysters.” Instead, it’s loaded with flavor and has this dark complexity to it. A spoonful of oyster sauce really takes the sauce for this salmon to a whole other level. (Fun fact- oyster sauce is rumored to have first been made by total accident after a Chinese food stall operator in 1888 left an oyster soup simmering for too long. It cooked down into a thick brown paste and not wanting to waste it, the operator tasted it and realized it was incredibly caramelized and delicious. Hats off to this dude for screwing up his soup that day.)
• Garlic, green onion, and ginger: this power trio adds freshness.
• Soy sauce: adds salty and savoriness. 
• Mirin: this Japanese rice wine adds a subtle sweetness and tang. We highly recommend always having a bottle of this in your pantry at all times. Soy sauce and mirin are best friends, and the two together unlock an endless amount of glazes, marinade, sauces and more.

How to cook salmon in the oven

Simply preheat your oven to 400° F and while that’s heating up, make your sauce. After finely chopping green onion and grating ginger and garlic, mix together with oyster sauce, mirin and soy sauce. Next, get out our sheet pan and foil. Rip off enough foil so that you can fit the salmon and fold the edges over to seal. Rub all sides of the salmon with some olive oil, place in the foil, and pour the sauce over it. You may not need to use all of the sauce, so if you have extra be sure to save it later to drizzle some on the salmon once it’s done. Bake the salmon for 25 minutes (20 minutes for thinner filets).

How long does cooked salmon last in the fridge

This is a great recipe for making leftovers. That’s why it’s good to know how to store salmon in the fridge with the right timing is crucial to ensure that they maintain all of their nutritional value and delicious flavor. Cooked fish can be safely stored in the fridge for 3 – 4 days. As a general rule, cooked salmon shouldn’t be left at room temperature for more than 2 hours. Eat it up or get it in the fridge.

How to reheat salmon

It’s a common argument that salmon on the second day isn’t as good. Yes, freshly cooked fish is the best, but leftover salmon can be very good if you know how to reheat it right. It’s best to reheat salmon low and slow in the oven, rather than blasting it with high heat in the microwave. Put the fish in a rimmed baking sheet, cover loosely with foil, and warm at 275° F for 15 minutes or until the internal temp reaches 125° to 130° F. Reheating it low and slow will ensure your fish doesn’t dry out.

If you’re worried about your salmon drying out, enjoy it cold. Salmon has a strong flavor and remains very flavorful when chilled. Try swapping out tuna for chilled salmon in a Niçoise salad or put it in a sandwich.

Health benefits of baked salmon

Salmon is rich in omega-3 fatty acids, something essential for our bodies but our bodies can’t make. Omega-3 fatty acids decrease your chance of stroke, heart attacks, some types of cancers, and cognitive diseases like Alzheimers. It’s also very low in saturated fat and high in protein. Salmon is bursting with potassium, vitamin B12, iron and vitamin D.

Frequently Asked Questions

How Can the Cooking Time and Temperature Be Adjusted for Different Sizes or Thicknesses of Salmon Fillets to Ensure They Are Cooked to Perfection?

One common concern among readers is how to adapt cooking times and temperatures to accommodate variations in the size and thickness of salmon fillets. To ensure that salmon fillets are cooked evenly and to the desired level of doneness, it’s essential to consider factors such as the thickness of the fillets and the accuracy of the oven temperature. Thicker fillets may require slightly longer cooking times at a moderate temperature to cook through without drying out, while thinner fillets may cook more quickly. Using a meat thermometer to check the internal temperature of the salmon can help determine when it’s done—the recommended temperature for cooked salmon is typically around 145°F (63°C).

Are There Any Recommended Side Dishes or Accompaniments That Pair Well with the Soy and Ginger Oven-Baked Salmon to Create a Balanced and Satisfying Meal?

Readers often seek suggestions for side dishes or accompaniments that complement the flavors of the soy and ginger oven-baked salmon. Pairing the salmon with vibrant and nutritious side dishes can elevate the overall dining experience. Some recommended side dishes might include steamed rice, quinoa, or roasted vegetables such as asparagus, broccoli, or Brussels sprouts. A light salad dressed with a citrus vinaigrette or sesame ginger dressing can also provide a refreshing contrast to the rich flavors of the salmon.

Can the Soy and Ginger Marinade Be Used for Other Types of Fish or Proteins, and If So, Are There Any Adjustments Needed to Achieve Optimal Flavor and Texture?

Many readers are curious about the versatility of the soy and ginger marinade and whether it can be used for other types of fish or proteins. The soy and ginger marinade can indeed be adapted for various proteins such as chicken, tofu, or even vegetables. When using the marinade for different proteins, it may be necessary to adjust the marinating time to account for variations in texture and flavor absorption. For example, chicken breasts may require a longer marinating time compared to fish fillets to infuse the flavors fully. Experimenting with different proteins and adjusting the marinade ingredients to suit personal preferences can lead to delicious and creative culinary creations.