Believe it or not, this is my most requested recipe. I think it’s because no one expects for salmon to be this juicy and flavourful. Just absolutely the best salmon!
In the main picture, this salmon is on the bed of peppery mashed potatoes, edamame, Daikon radish, carrots and avocado mash. Delicious!
My Signature Soy Ginger Salmon
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 large or 4 small skinless portions of salmon (should fit into an 8×8 baking pan)
1.5-2 inch piece of ginger, grated
5 large garlic cloves, grated
2 tbsp cold water
2 tbsp olive oil
3 – 4 tbsp soy sauce
Directions
- Grate ginger and garlic into an 8×8 pan. Add water, olive oil, and soy sauce and mix well. More soy sauce results in a bolder saltier flavor, and a little bit fewer results in a milder taste. Add salmon and let marinate for at least 4 hours.
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil.
- Add salmon to the baking dish. Gently scoop out garlic and ginger paste without taking too much liquid and put them on top of the salmon. This will keep your salmon juicy and very flavourful.
- Bake in preheated oven for 10-15 minutes. The key with salmon is not overbaking. The safe internal temperature for the salmon is 145 degrees Fahrenheit. Personally, I like to cook it a bit more. Properly cook salmon should separate easily into layers with a gentle pressure of a fork and not look raw on the inside. If you overcook it, it will be tough and will likely have unappetizing white stuff (albumin) oozing out of it. So don’t overcook. A very small portion should be ready in about 10, and a medium should be ready in about 12. If you double the recipe and use a giant slab of salmon (rather than salmon pieces), you might be looking at as much as around 22 minutes. Serve and enjoy!
