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Ginger Garlic Baked Salmon - the best and easiest Asian salmon marinade made with delicious ginger and garlic. The result is moist, flavorful, and juicy.
The Best Baked Salmon
This baked salmon recipe comes from my very popular ginger garlic baked chicken. It is one of the best salmon recipes ever!
Imagine baking the salmon with some ginger, garlic, honey, soy sauce, and oyster sauce.
Ginger and garlic are two of my favorite ingredients. I never run out of them in my kitchen.
In Asian cooking, they are two of the most important ingredients that impart amazing aromas and flavors to all kinds of food, especially when they are used to marinate protein such as chicken, meat, or seafood such as salmon.
The end result is SO good. The salmon is extremely flavorful and delightful.
Ingredients
- Salmon
- Ginger
- Garlic
- Soy sauce
- Oyster sauce
- Honey
- Sesame oil
- White pepper
- Salt
See the recipe card for full information on ingredients.
Frequently Asked Questions
Salmon will turn pink when it cooks. Use a knife to poke the thickest part after about 7 minutes of cooking. If the meat begins to flake and still has a little of that translucency, it’s cooked!
Salmon should reach an internal temperature of 145 degrees Fahrenheit.
This recipe has 83 calories per serving.
What To Serve With This Recipe
This dish is best served on top of steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Ginger Garlic Baked Salmon
Ingredients
- 1 lb (500g) salmon, cut into 2-3 pieces
- 1 piece ginger, peeled and chopped (2-inch/5cm)
- 5 cloves garlic, peeled and chopped
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 dashes white pepper
- 1 pinch salt
Instructions
- Rinse the salmon and pat it dry with paper towels. Add the ginger and garlic to the salmon and gently rub them in. Add the remaining ingredients, stirring to coat the salmon evenly with all the seasonings.
- Set aside to marinate for at least 30 minutes, or preferably for 2 hours in the fridge.
- Preheat the oven to 375°F (190°C). Line a cookie sheet with greased aluminum foil and place the salmon on it. Bake for 15 minutes in the middle of the oven, or until the surface turns brown or slightly charred. Serve warm with rice.
Notes
- If the ginger and garlic are burned on the surface of the salmon, scrape them off before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My wife is Vietnamese and a Great cook. She is one of those rare people who can taste something and then duplicate it perfectly. Your recipes give her the depth she needed to be a master chef. She always follows them the first time, but the next time she may use the recipes to create new and amazingly delicious food. I can cook, but nothing like Her. If she makes any big changes I’ll write and share.
We ate this with steamed rice last night. It was delicious-full of flavors that enhanced the salmon and very juicy. The rice was a perfect accompaniment. Thanks very much for the recipe.
Thanks Bill I am so glad that you guys are enjoying my recipes. :)
Hi. There isn’t much information about “Easy Asian Takeout” book which I’m interested. How many pages/recipes; does it have color photos?
Also, I am interested in a cookbook that encompasses ALL of the recipes you have on your RASA Malaysia online. If so, where can I purchase it. I love all the recipes you post online and would love to have one in my kitchen!!
Thank you.
https://rasamalaysia.com/pineapple-rolls-nastar-recipe/
All information is here: https://rasamalaysia.com/easy-asian-takeout/
Love Salmon and this looks wonderful…..just wish we could find fresh salmon where I live…..I see it at a couple of the stores, but believe me it doesn’t look fresh so I won’t buy it…..guess I will have to go to my favorite Sea food Restaurant to find it “OH CHARLEY’S “…..the only thing they are a good hr. drive away…..so we don’t go that often…..and we don’t have a fish restaurant in our town…..just Long John Silver…..yuk…..
Love this recipe. Thank you.
all day fav!!!
nice recipe
Made this for dinner tonight and it was an instant success! Thanks so much for this recipe! It’s going to be one of the family favorites! xx
I made the turmeric and garlic salmon and drizzled it with honey. Mmmmmm delicious
As always, this salmon looks fantabulous. My father-in-law does Charters on Lake Ontario so during the summer month we catch our own salmon and cook it. But I struggle to make it not so, hmmm, fishy. Ginger and garlic are so strong and wonderful that they are the perfect marriage of flavor for this dish! Great. Will try.
Try spreading a coating of mayonnaise on your Salmon before baking, and season first. I use and prefer Lawry’s Seasoning Salt and fresh cracked black pepper
Sometime try putting strips of Salmon skin in your toaster oven and bake/broil it until it gets nice and crunchy, but with a little life left in it! Tastes like bacon. Mmmm!, Salmon skin hand rolls
Great idea thanks!
My mother taught me how to do that salmon recipe, Jake, a while back when I in my teens. Squeeze a bit of lemon, sprinkle with ground black pepper, top the salmon with mayo, then into the toaster oven. Loved mixing it with steamed rice when it’s done.
Thanks for the reminder! ?
Good idea, I might have to try!
Do you have to take the scales off the skin?
Usually the skin has no more scale.
Clean salmon with vinegar and lemon and wash thoroughly
Do we have to wrap up the salmon with foil ?
No.
Seems soon easy and yummy!
Do you use skin on or off when baking it? Do you need to oil the cookie sheet?
Can’t wait to make it.
Skin on or off is fine. Yes, it would be better or else it would stick.