Ginger Soy Citrus Baked Salmon

Wild-caught salmon is a wonderfully versatile fish, just try this Ginger Soy Citrus Baked Salmon

Salmon has the right kind of fats. Some people complain that it’s fishy – hey, it’s a fish after all! But, actually, it doesn’t have to be. It’s all in the way it’s prepared. Because this omega-3 rich fish adopts flavors beautifully, so as long as you’ve got the right marinade and you’ve cooked it the right way – easy things to do, you’ve got a really wonderfully rich and delectable dinner.

When the sockeye are jumping, you want to head to seafood section of your store and buy some of the fishmongers finest wild-caught salmon.

Ginger Soy Citrus Baked Salmon

Prep Time 3 hours 30 minutes
Cook Time 25 minutes
Total Time 3 hours 55 minutes
Servings 4
Author Tania Van Pelt


  • 1 pound wild-caught salmon
  • 4 inch piece of fresh ginger about 3 tablespoons, grated
  • 1 garlic clove grated
  • ¼ cup soy sauce
  • ½ cup rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons neutral oil
  • Sea salt
  • Fresh black pepper
  • 1 scallion green and white parts sliced on the bias, scattered over the baked salmon
  • Fresh cilantro as garnish


  1. Combine the soy sauce, rice wine vinegar, garlic and half the ginger in a sauce pan.
  2. Cook for 10 minutes, until it reduces to a thicker consistency.
  3. Remove from heat and add the remaining ginger and the lime juice. Let cool.
  4. Season salmon with a small pinch of sea salt and black pepper. Place salmon in a dish, skin side down. Rub the salmon with oil, spoon half the marinade over the salmon. Let sit for at least 10 minutes. Salmon can marinate for up to 3 hours.
  5. Rub the bottom of a baking dish with olive oil and place the marinated salmon in it, skin side down. Spoon a tablespoon of the remaining marinade over the fish. Bake for 10 minutes at 250 degrees.
  6. Spoon another tablespoon of marinade over the fish and return to the oven for another 10 minutes. Continue to do this until the fish is cooked to medium rare (gives a little more resistance when you push it). Season with salt and fresh pepper, to taste.
  7. Garnish with the scallions and cilantro, and serve.