Soy Ginger Salmon

Soy Ginger Salmon

208 Reviews 14 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    3 h 20 m
Recipe by  onassis75

“Salmon is marinated in soy, brown sugar, juice, spices, and fresh ginger; then broiled to perfection! My family and friends rave about this fish with every bite. Even my husband, who wouldn't eat salmon, now asks when we're having it again. Please try, for you and your family's health!”

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Adjust Servings

Original recipe yields 4 servings



  1. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
  2. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
  3. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
  4. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
  5. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

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Reviews (208)

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Frank P

Frank P

This is tasty recipe, but broiling this salmon doesn't do it any justice. The marinade is just too good. If you really want to get the most taste out of the salmon, try pan frying it after marinating with a little olive oil, searing both sides and locking in the juices, then save the left over marinade, add 1 tbsp corn starch, and heat until thick. It will make a great sauce that you can just lightly spread on top of the salmon. I tried this with my second attempt and my wife and I liked it much better.



This was GOOD!!! I changed a few things to suit our tastes - used 1/2 the amount of soy and brown sugar, used the juice of one lemon and ground black pepper instead of lemon pepper, and 3 cloves of crushed garlic instead of garlic powder. After marinating the salmon overnight in a baking dish, I put the whole dish with all the marinade in the oven and baked for 20 minutes. I took the skin off at the end. Delicious!



I made this salmon for a special New Year's Eve dinner. It was fabulous!! I agree with a previous poster, it is a $20 entree in a medium size city but I would add, a $30 entree in a big city. Since I have a 7 yr old and an 8 yr old and a 1 yr old eating this too, I was apprehensive about the amount of lemon pepper. I had doubled the recipe for the marinade because I was using 2 lbs of salmon, but I only used 2 tsp of lemon pepper instead of 4. It was not too peppery at all. Next, I must admit I was skeptical about thickening the marinade and cooking it and pouring it over the top like some reviewers recommended. I had always heard you should promptly discard your marinade. But I figured I was cooking the marinade so any bacteria would be killed so why not give it a try. Well, I am glad I was awesome. So elegant, it would be such a waste to forgo a step that would only take 5 extra minutes. Everyone loved it and couldn't stop saying thanks Mom, its great! My 8 yr old requested this every New Year's Eve...I think we will have it again way before that : )

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Amount Per Serving (4 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 22.3 g
  • 7%
  • Protein
  • 24.1 g
  • 48%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 764 mg
  • 31%

Based on a 2,000 calorie diet



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Fast Salmon with a Ginger Glaze


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Ginger Salmon