This soy ginger salmon broils in minutes and gets tossed in a honey ginger glaze. Serve it over a quinoa kale salad for an easy weeknight bowl!
Even if you don’t like healthy food, I promise you are going to love this recipe. As an expert in the Mediterranean diet, I wanted to create a healthy dinner recipe that tasted craveable but was full of nutritious whole foods.
With the help of my husband Alex, I think we’ve nailed it with this soy ginger salmon recipe. The salmon broils in just 5 minutes (perfect for weeknights!), then it’s mixed with a soy ginger glaze and served on a ginger-infused bed of kale and quinoa. (You can also use tamari here.)F The whole thing tastes so so satisfying — our kids scarfed the salmon down in a flash!
5 Star Reader Review
“We had the soy ginger salmon bowls yesterday for dinner and they were a hit! It tasted soooo good and made for a nice cozy dinner. The taste was phenomenal, and the salmon and quinoa salad worked together very nicely. Both kids gave it a thumbs up!” -Tanvee
Why You’ll Love This Soy Ginger Salmon Recipe
- It’s quick. The broiler is such a quick way to cook salmon: it’s cooked in 5 minutes! This gives you flexibility to make side dishes.
- It’s a healthy dinner that’s like a hall of fame of Mediterranean diet ingredients. You’ve got salmon as a lean protein with omega-3s, quinoa is a whole grain with fiber, kale is the leafy green, olive oil is the heart-healthy cooking fat.
- It tastes amazing. It really is so delicious: I think I could eat this on repeat every week.
Ingredients You’ll Need
Here are some notes on the key ingredients for this easy weeknight dinner idea:
- Salmon: You can make this recipe with a full fillet, or cut the salmon into pieces. I personally like a high quality fillet from the fresh counter. You can use frozen, but make sure it’s high quality and not the kind sold in discount freezer bags.
- Soy sauce (or tamari or coconut aminos): I often use tamari in recipes that call for soy sauce; it’s gluten-free. For a soy free and gluten-free alternative, use coconut aminos and add an additional pinch of salt.
- Rice vinegar: This brings tangy notes to the dressing.
- Honey: Balances the salt and thickens the sauce.
- Fresh ginger: Fresh ginger root is the star ingredient: don’t leave it out
- Quinoa and lacinato kale: If you’d like to make the kale and quinoa salad alongside, it makes it a complete meal! But it’s not required here.
How to Make Soy Ginger Salmon
This recipe is very flexible, and you can make it in pieces like I did here or you can broil the full fillets. Here’s what to do:
- Step 1: Make the sauce. Boil the sauce ingredients in a small saucepan, cook for about 3 to 5 minutes until reduced by about half.
- Step 2: Broil the salmon. Arrange the salmon fillets or pieces in a single layer on a foil-lined sheet, drizzle with olive oil, and sprinkle with kosher salt. Broil 5 to 6 minutes (chopped) or to 10 minutes (1-inch thick fillet) until 125°F inside.
- Step 3: Glaze and assemble. Pour the sauce over the salmon and toss until it coats it. Enjoy as is or with the kale quinoa salad.
Pro Tips for Broiling Salmon
Broiling is my favorite quick method for salmon. Here are some tricks:
- Pat the salmon dry before oiling it. It’s important for it to be very dry so that it cooks properly.
- Keep your eye on it. Broilers are notoriously variable, so go more on look and feel rather than timing.
- Use a thermometer. I pull salmon at 125°F for a moist center. Here’s how to know when salmon is done.
Ways To Serve It
You don’t have to serve this soy ginger salmon in the same way I did, but it makes for a delicious meal! Here are some other ways to serve it:
- Swap the grain. Rice also works well; see my simple salmon bowl and salmon rice crunch bowl.
- Add more ingredients. Try sliced avocado, cucumber, or shelled edamame.
- Try different leafy greens. Other greens work, like spinach or chard.
- Bring the heat. Add sriracha or a spoonful of chili crisp (yum!).
Make Ahead and Storage
Leftovers store up to 2 days refrigerated; reheat gently on the stovetop or in an air fryer. You can cook the quinoa up to 3 days in advance if you’d like to make it ahead, then reheat and add the kale and seasoning.
Dietary Notes
This soy ginger salmon recipe is pescatarian, gluten-free (with tamari or coconut aminos), and dairy-free.
Soy Ginger Salmon
Pin RecipeThis soy ginger salmon broils in minutes and gets tossed in a honey ginger glaze. Serve it over a quinoa kale salad for an easy weeknight bowl!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Broiled
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Pescatarian
Ingredients
For the salmon
- 1 1/2 pounds salmon, skin removed and cut into 1-inch pieces (see Notes for a full fillet)
- 2 tablespoons olive oil
- Kosher salt, for seasoning
- 3 tablespoons soy sauce (or tamari or liquid aminos; see Notes)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tsp ginger, grated
For the bowl (optional)
- 1 cup dry quinoa
- ¼ teaspoon kosher salt, plus 1 pinch
- 1 bunch lacinato kale, chopped
- 1 tablespoon olive oil
- 1-inch nub ginger, grated
- 2 tablespoons chopped chives
- 1 tablespoon rice wine vinegar
- Chopped bell pepper or tomatoes
- Sesame seeds
Instructions
- Cook the quinoa: In a saucepan, combine the quinoa, 1 ¾ cups water, and kosher salt and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork.
- Prep the kale: Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place them in a large bowl with a drizzle of the olive oil and a pinch of salt, then massage with your hands for about 1 minute, until the leaves darken and soften.
- Make the sauce: Place the soy sauce, rice vinegar, honey, and grated ginger in a small saucepan and bring to a boil. Reduce the heat so it is continuously bubbling and cook 4 to 5 minutes until it reduces by about 1 half (it will not be thick but this is intentional).
- Broil the salmon: Preheat the broiler to high and line a baking sheet with foil. Add the salmon and drizzle with olive oil, arrange the salmon pieces in a single layer on the baking sheet and sprinkle with kosher salt. Broil for 5 to 6 minutes, until browned on top and the salmon reaches an internal temperature of 125°F for medium (or 7 to 10 minutes for fillets; see Notes). Once it’s cooked, pour the sauce over salmon on the sheet and toss until combined.
- Assemble the salad: To the bowl with the kale, add the cooked quinoa, 1 tablespoon olive oil, the grated ginger, and the chives. Toss to combine, then season to taste with flaky sea salt.
- Serve: Divide the quinoa salad among bowls and top with the broiled salmon. Garnish with chopped pepper or tomatoes and a sprinkle of sesame seeds. Leftovers last up to 2 days refrigerated.
Notes
Broiling fillets: Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125°F in the center).
Make ahead: The quinoa can be cooked up to 3 days in advance and refrigerated. The salmon can marinate up to 2 hours before broiling.
Soy sauce substitutes: I typically use tamari in recipes that call for soy sauce; it’s gluten-free. For a soy free and gluten-free alternative, use coconut aminos and add an additional pinch of salt.
from A Couple Cooks https://ift.tt/dj5lJKk
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