Best Ginger Glazed Salmon Recipes

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

GINGER-GLAZED GRILLED SALMON

Steps:

• For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.

ORANGE-GINGER GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
• Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
• Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.

SALMON FILLETS GLAZED WITH GINGER, LIME AND SOY

Steps:

• Mix marinade ingredients. Place fillet(s) in plastic sealable bag and pour marinade over, turning to coat. Let marinate 30 minutes at room temperature or 1 hour in the refrigerator, turning the fish once or twice to distribute the marinade evenly. Prepare a grill. Drain fish, reserving marinade. Place fillets on grill over indirect high heat and cover. Baste occasionally with the marinade. Do NOT turn the salmon fillets. When they are done, the fillets will lift easily from the skin. Approximately 5-6 minutes/1/2" inch of fillet or steak.

GINGER-TERIYAKI GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper.
• Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze.
• Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler.
• Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.

GINGER LIME GLAZED SALMON

Steps:

• Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided.
• Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce.
• Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets.
• Serve with white or jasmine rice.

ORANGE-GINGER GLAZED SALMON

Steps:

• Combine the lime juice, orange juice, orange marmalade, ginger, mustard, salt and pepper flakes in a small saucepan and bring to a boil. Reduce the heat and simmer on low heat for 5 minutes. until reduced to almost half. Remove from heat; swirl in the butter. Set aside.
• While sauce is cooking, place salmon on a hot grill and cook for 5 minutes per side, or until fish flakes easily when tested with a fork.
• Spoon sauce across salmon and serve.

SOY-GLAZED SALMON BURGERS WITH GINGER LIME AIOLI

Steps:

• Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.
• Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.

BLACK BEAN-GLAZED SALMON WITH GINGER CABBAGE

Steps:

• Ginger Cabbage, part 1: Heat the oil in a large, heavy-bottomed skillet over high heat; then add the shrimp. Fry until sizzling and fragrant, 2-3 minutes. Meanwhile, peel the ginger. Slice lengthwise into planks, then crosswise into matchsticks. Mince the matchsticks, then set aside. Cut the cabbage in half, then in quarters; cut out the core and discard. Roughly slice the cabbage into 1-inch strips. When the shrimp have browned slightly, remove and drain on paper towels. (Leave the skillet over high heat.)
• Ginger Cabbage, part 2: Layer the ginger, cabbage, and pepper flakes in the hot skillet and let cook undisturbed, 2-3 minutes. Meanwhile, smash the garlic cloves, remove peel, and mince. Scatter the garlic on top of the cabbage, then add the salt. Once the bottom layer has caramelized, use tongs to turn the cabbage so the caramelized cabbage sits on top; then continue to cook undisturbed until the rest of the cabbage is browned and caramelized, 3-4 minutes.
• Salmon: Preheat oven to 300 F. Cut salmon in half lengthwise along the bloodline (the darker flesh that runs along the center seam). Then cut each half crosswise into 3 equal portions. Heat a large, heavy-bottomed skillet over high heat. Season the flesh with a generous sprinkling of salt. Add oil to skillet; when shimmering, carefully add the fillets flesh side down, laying each piece away from you to prevent oil from splashing onto yourself. Let cook undisturbed until nicely browned, 2-3 minutes; meanwhile, season the skin with salt. Then flip the salmon. Squeeze the juice of 1 lemon all over the caramelized side of the fillets, turn off the heat, and set aside. (If working in batches, repeat with remaining fillets.)
• Black Bean Sauce: In a small skillet over medium heat, add black bean sauce, hot sauce, and rice wine vinegar. In a small bowl, whisk together water and cornstarch to make a slurry. Whisk the slurry into the black bean mixture to thicken the sauce. Spoon sauce over the salmon to cover. Bake until salmon is cooked to desired doneness, 3-5 minutes. Meanwhile, prepare the Bean Sprout Salad.
• Bean Sprout Salad: Use a mandoline or a knife to thinly slice the radishes. (Tip: If using a knife, slice radishes in half first so they have a flat surface to rest on as you slice.) Rinse radishes in water (to minimize staining the other ingredients pink). Mince cilantro stems; you should have 2-3 tablespoons. Add bean sprouts to a bowl, followed by drained radishes, minced cilantro stems, and a few cilantro leaves. Add a pinch of salt and the juice of half a lemon; toss to combine.
• Assembly: Just before serving, mix the toasted shrimp into the Ginger Cabbage. Place a serving of the cabbage onto a plate; top with a salmon fillet and a spoonful of Bean Sprout Salad. Repeat with additional servings and serve immediately.

GRILLED CREOLE MUSTARD-GINGER GLAZED SALMON

Steps:

• Salmon:.
• Heat your grill to medium-high heat. Lightly coat your salmon with a little olive oil and lightly season with salt and pepper. Start cooking your salmon with the inner side down. Grill over medium-high heat for 2 minutes, then rotate 45 degrees and sear for 2 more minutes. (To create a crosshatch pattern). Flip fillets and finish grilling. After 2 minutes turn fillets 45 degrees, then grill 2 minutes more until they are medium-rare.
• One minute before removing from the grill, spoon 1-2 tbsp of the Creole mustard-ginger glaze over the crosshatched fillets.
• Glaze:.
• Combine all ingredients in a small mixing bowl until well blended. Makes 1/2 cup.

HONEY-GINGER GLAZED SALMON AND RISOTTO

Steps:

• For the Salmon:.
• Preheat oven to 350º F.
• In a small bowl, combine honey, juice, water, ginger and garlic.
• Pour honey mixture into a 9" x 13" x 2" Pyrex baking dish, arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over, sprinkle with 1/4 teaspoons salt and bake for 7 minutes.
• Remove from oven and preheat broiler.
• Brush fish with honey mixture and broil for 7 minutes, (As you can see, the honey mixture started to burn a bit after about 5 minutes, so I took the fish out and it was perfectly done.) or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
• For the Risotto:.
• In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
• In a large, heavy saucepan, melt 2 Tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes.
• Add the rice and stir to coat with the butter. Add the wine and simmer, until the wine has almost completely evaporated, about 3 minutes.
• Add 1/2 Cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
• Continue cooking the rice, adding the broth 1/2 Cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
• Remove from heat. Stir in the Parmesan cheese, the remaining TBS. of butter, salt & pepper and the basil (if so desired).
• Transfer the risotto to a serving bowl and serve immediately.

GLAZED SALMON WITH LEMON/GINGER GLAZE

Steps:

• Step 1: For the glaze, saute over medium heat chopped jalapeno along with white wine, add the lemon/ginger/zest, and when hot enough to melt the honey properly, add the honey Step 2: Rub each fillet with olive oil/sea salt/ground pepper. Marinade the Salmon with the glaze, if you leave the peppers in, it will be spicier. Marinade for at least 25 min Step 3: Sear the Salmon for one minute on each side, use a lid to help cook the center. Preheat oven 500 degrees Step 4: Bake each side 2-4 min each side; depending on preference for how well you like it cooked

SOY-GLAZED SALMON BURGERS WITH GINGER-LIME AIOLI

Steps:

• 1. To prepare aioli: Combine mayonnaise, sour cream, garlic, ginger, lime juice and salt, mixing well. Set aside 2 tablespoons for the burgers and refrigerate the remaining. (The aioli can be made a day in advance.) 2. To prepare glaze: Combine soy sauce, honey and vinegar in a small saucepan and bring to a boil, stirring to dissolve honey. Whisk in dissolved cornstarch, reduce heat and cook 2 minutes. Set aside. (The glaze can be made a day in advance and refrigerated. Reheat slightly before using.) 3. To prepare burgers: Chop the salmon finely. In a medium bowl combine 2 tablespoons reserved aioli, egg, sour cream, lime juice and chili oil. Stir in salmon, green onions, mint, bread crumbs and salt. Mix well. Coat your hands with oil and form into 4 patties. Cover and refrigerate until ready to cook. 4. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush grill rack with oil. Place burgers on rack, cover and cook until browned on the bottom, about 3 minutes. Turn and brush burgers with soy glaze. Cook, turning and brushing frequently with glaze, until just cooked through, about 4 to 5 minutes longer. During last few minutes of cooking, place buns, cut sides down, on outer edges of rack to toast lightly. 5. Spread both sides of buns with reserved aioli. Put burgers on bottom halves and top with some cucumber slices. Add bun tops and serve.

ORANGE GINGER GLAZED BAKED SALMON

Steps:

• Preheat oven to 450°.
• Line a shallow baking sheet with aluminum foil.
• Place salmon filets on foil skin side down, the skin should stick to the foil and the fish come off beautifully when removing from the pan.
• Mix ground ginger into the Kikkoman Orange Sauce and stir well.
• Brush a light coat of sauce on the filets.
• Bake for 5 minutes.
• Add another layer of glaze sauce and bake for 10 minutes.
• Add a final layer of glaze sauce and bake for 5 more minutes.
• Test for doneness by using a fork to see if flaky and cooked through.
• You can add cayenne pepper or crushed red pepper for heat or add sliced green onions to the top just before serving.

MISO-GINGER GLAZED SALMON RECIPE

Steps:

• Heat the oven to broil and arrange a rack in the middle. Line a large rimmed baking sheet with foil and coat the foil with vegetable oil; set aside. Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium bowl until combined. Reserve 1/3 cup of the miso mixture in a small bowl; set aside. Rinse the salmon under cold running water, pat dry with paper towels, and place on the baking sheet skin-side down. Using a sharp knife, score the salmon with parallel 1/4-inch-deep diagonal cuts spaced 2 inches apart. Brush the salmon with all of the reserved 1/3 cup miso mixture. (If the side of salmon is longer than the baking sheet, tuck the tail end of the fish under itself after the miso mixture has been applied.) Cover with plastic wrap and refrigerate for 30 minutes. Set a small fine-mesh strainer over a small bowl and strain the remaining miso mixture. Discard the solids and set the strained sauce aside. Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it's just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes. Remove the salmon from the oven, transfer it to a serving platter, and sprinkle it with the scallions and sesame seeds. Serve immediately, passing the strained sauce on the side.

HONEY GINGER GLAZED SALMON

Steps:

• 1. Preheat oven to 400°. Line a jelly-roll pan with aluminum foil; lightly coat foil with cooking spray.
• 2. Combine honey and next 3 ingredients in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.
• 3. Place fillets in an 8-inch square glass or ceramic baking dish. Pour cooled marinade over fillets, turning to thoroughly coat each. Let stand 10 minutes.
• 4. Transfer fillets to the prepared pan. Strain marinade through a sieve into a small saucepan; discard solids. Bring the marinade to a simmer over medium heat; cook 5 minutes. Reserve 2 tablespoons marinade in a small bowl and 3 tablespoons in a separate small bowl. Discard any remaining marinade. ADVERTIS
• 5. Roast fillets at 400° for 5 minutes; remove pan from oven.
• 6. Preheat broiler to high.
• 7. Brush fillets with reserved 2 tablespoons marinade; broil 1 to 2 minutes or until fillets are done and glazed on top. Serve fillets over rice; drizzle with remaining 3 tablespoons marinade.

GINGER SOY GLAZED SALMON

Steps:

• 1. Combine the soy sauce, red wine, mirin, brown sugar, garlic and 3/4 of the ginger in a sauce pan. Cook for 10 minutes, until it reduces by half. Remove from heat and add the remaining ginger and the lime juice. Let cool. 2. Rub the bottom of a baking dish with the olive oil and place the salmon in it, skin side down. Spoon a tablespoon of the glaze over the fish and wait 5 minutes. Spoon another tablespoon of the glaze over the fish. 3. Bake for 10 minutes at 250 degrees. Spoon another tablespoon of glaze 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). Garnish with the scallion and serve.