Soyaki Salmon Recipe
390kcal
Ingredients
- For Soyaki Salmon:
- 4 salmon fillets about 5–6 oz each
- ½ cup Soyaki sauce or homemade soyaki marinade
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar optional
- 1 tablespoon lemon juice
- 1 teaspoon sesame seeds
- 2 green onions sliced
- Salt and black pepper to taste
- Optional Side Ingredients:
- Steamed rice
- Bok choy
- Broccoli
- Green beans
- Cucumber salad
Equipment
- Baking sheet or baking dish
- Parchment paper or aluminum foil
- Whisk or spoon
- Measuring cups and spoons
- Brush for applying marinade
- Food thermometer (optional)
Method
- Step 1: Prepare the Soyaki Marinade
- In a bowl, combine Soyaki sauce, minced garlic, grated ginger, sesame oil, rice vinegar, honey, and lemon juice. Mix well until all ingredients are combined.
- Step 2: Marinate the Salmon
- Pat the salmon fillets dry with a paper towel. Place them in a dish and coat evenly with the soyaki marinade.
- Allow the salmon to marinate for 30–60 minutes for the best flavor.
- Step 3: Bake the Salmon
- Preheat the oven to 400°F (200°C).
- Place the salmon on a lined baking sheet and bake for:
- 10–12 minutes for smaller fillets
- 12–15 minutes for thicker fillets
- The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Step 4: Add Final Garnishes
- Brush with extra Soyaki sauce if desired. Sprinkle sesame seeds and sliced green onions on top before serving.
- Step 5: Serve
- Serve the soyaki salmon with steamed rice, roasted vegetables, or bok choy soyaki for a complete meal.
Nutrition
Serving170gCalories390kcalCarbohydrates10gProtein42gFat21gSaturated Fat4gPolyunsaturated Fat5gMonounsaturated Fat8gTrans Fat105gCholesterol780mgSodium1mgPotassium8mgFiber1gSugar8gVitamin A250IUVitamin C4mgCalcium25mgIron1mg
Notes
- Do not overcook the salmon: Cooking too long can make the fish dry.
- Best marinating time: 30–60 minutes provides excellent flavor without affecting texture.
- Soyaki sauce substitute: Mix soy sauce, honey, garlic, ginger, sesame oil, and rice vinegar to create a homemade version.
- Low-sodium option: Use low-sodium soy sauce and reduce added salt.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Cooked soyaki salmon can be frozen for up to 2–3 months.
- Serving idea: Pair with jasmine rice and bok choy for a balanced Asian-inspired dinner.