Japanese soy ginger salmon

Salmon adapts to different flavors easily.

A different take on a fish that’s usually served plain or with a lemon wedge. I like making salmon into something more interesting than just a piece of omega 3 filled fish. So much flavor can be extracted from this gorgeous pink protein, marinating the piece with a little soy and ginger gives it new life and can convert fish haters. I like serving this Japanese soy ginger salmon with a basic fried rice or use it as a topping for ochazuke.


Soy ginger marinated salmon with leeks

roasted piece of salmon with leeks
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Main
  • Cuisine: Japanese, Fish


  • 3/4 pound salmon steak
  • 1 thumb size ginger (peeled and grated)
  • 2 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • pinch kosher salt
  • 1 stalk leek (halved lengthwise and sliced into 2-inch thick pieces)


  1. In a bowl, mix soy sauce, 1 tbsp oil, grated ginger and a pinch of salt. Refrigerate and marinate for at least an hour. Preheat oven to 350 degrees. In a sheet tray, spread the leeks around and add a pinch of salt. Put in the oven and cook for about 25 minutes.
  2. Check on your leeks every 10 minutes to make sure they are not becoming too charred. Taste one; the leek should still be a little crunchy but easy to eat (not super chewy).
  3. In a pan over medium/ high heat, add 2 tbsp oil. When the oil is hot, add salmon (do not throw away the marinade) and cook for 2 minutes. Flip the steak over, add 2 tbsp of the marinade and cook for another 2 minutes.
  4. Serve with leeks and season with salt & pepper.
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