Eighteen Minute Ginger Glazed Salmon

This is a very flexible recipe. You can make it with whole fillets of salmon that weigh between a 1-1/2 lbs to 2 lbs, or you can make it using smaller pieces of less than a pound. You can marinate in the refrigerator before cooking, or place it right in the oven. It's a great addition to any get-together.

This recipe if from Anne Byrne's What Can I Bring? and was originally adapted from a chicken recipe in The Barefoot Contessa.

Serves 6

Preparation time 5 minutes
Bake 18 minutes

Ginger Glazed Salmon

  • 1 salmon fillet (about 1 1/2 pounds)
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup honey
  • 2 tablespoons grated peeled fresh ginger
  • 2 medium-size cloves garlic, crushed in a garlic press
  1. Place the salmon in a 13 by 9-inch glass or ceramic baking dish and set it aside.
  2. Place the soy sauce, honey, ginger, and garlic in a small mixing bowl, stirring to combine.
  3. Pour the soy sauce mixture over the salmon, lifting it up with a fork so that the marinade can run beneath and coat the salmon well.
  4. Time permitting, cover the baking dish with a plastic wrap and refrigerate it for up to 2 hours, or set the salmon aside while the oven preheats.
  5. Place a rack in the center of the oven and preheat the oven to 400° F.
  6. Uncover the salmon and bake until the soy sauce mixture forms a glaze and the fish flakes around the edges; about 18 minutes.
  7. If the fillet is thicker in the center than at the edges, the center will cook less quickly, and you will want to add a few minutes more baking time. Also, if you cut the salmon into pieces, the edges will be less likely to overcook.
  8. Remove the salmon from the oven as they test done.
  9. This salmon can be served hot or cold.