Asian Salmon Recipe (Ginger Garlic Salmon)
This moist and flaky Asian Salmon recipe with a ginger garlic salmon marinade is ready in 30 minutes! Serve with rice and fresh vegetables for a complete healthy dinner.
Back in 2014, I lived in a 1 bedroom apartment with a tiny kitchen.
I had to use my stovetop as extra counter space, plug my appliances in the dining room rather than the kitchen, balance cookie sheets on top of my coffee maker, and wash dishes in the middle of prepping so I could have space to chop an onion.
A few years later, I moved into a larger apartment. Not only does it have an extra room for an office and studio (“studio”) space, I now have an adequate amount of kitchen counter space.
As you can imagine, when you’re busy packing boxes, there wasn’t much time nor energy to make dinner. Not to mention cleaning out your pantry in the process.
That’s when I first made this Asian salmon recipe back when I was busy cleaning and packing. 4 ingredients. 30 minutes.
20 of those minutes are spent waiting as the ginger garlic salmon marinates, which means I could pack a box or two during that downtime.
Fast forward to today, I still make my Asian salmon recipe 1-2 times a month. Usually after I go grocery shopping when I’m too tired to make an elaborate meal and too broke for takeout.
I buy fresh salmon, stick it in the fridge until dinner time, then cook it with minimal effort.
While the garlic ginger salmon is marinating, I make my green onion salad then refrigerate. By the time I cook the fish, the salad has chilled long enough to serve.
So whether you’re in the middle of a big life change, you live a busy lifestyle, or you’re just too tired from working all day, this Asian salmon recipe is a life saver.
Ingredients For Asian Salmon
To make my ginger garlic salmon, you’ll need the following ingredients:
- Soy sauce: I used regular sodium soy sauce as it gives the salmon enough saltiness without physically adding salt. If you use reduced sodium, you may or may not want to add a pinch of kosher salt.
- Ginger paste: Ginger paste is much faster and easier to use as you don’t have to peel and mince ginger. However if you don’t have paste, you can use finely minced ginger.
- Garlic: I used minced but you can also use garlic paste or garlic powder (not salt).
- Salmon fillet: Look for fresh salmon with the skin still on. Although you can make skinless salmon, the crispy skin is the best part.
- Olive oil: For frying up the salmon
How Much Salmon To Buy
This Asian salmon recipe makes enough salmon for two. I chose 6-8 ounces fish per person so you’re not still hungry afterwards.
However if you’re serving it with rice and vegetables, you can serve slightly smaller fillets.
How To Cook Asian Salmon
To make your Asian salmon marinade, whisk together your soy sauce, ginger, and garlic together inside a small container or plastic freezer bag.
Add the salmon skin side up to the marinade then let sit for 20 minutes. Don’t marinade much longer than this or the fish may get too saturated and soggy.
Once ready, heat the oil over medium high heat until it starts to shimmer. Turn the heat down to medium low and add the salmon skin side down.
Cook until the fillets are cooked 2/3 of the way up the sides and a thermometer registers 120F, about 5-8 minutes depending on the thickness of the fish.
If the fish sticks, cook another minute longer then try again.
How Long To Cook Salmon
Fun fact – you can eat salmon medium rare, much like you would with a steak.
In fact, I wouldn’t cook it past this stage (125F if you’re measuring). The salmon will be so moist and flaky.
You *can* cook it well done, but you also run the risk of overcooking it.
Is it OK to eat salmon with skin?
My favorite part about cooking salmon is the crispy skin.
When I first started cooking with salmon (back in college when it was on sale), I wasn’t sure what to do with it. Eat it? Remove it?
Although you *can* remove it, trust me – leave it on. It’s so good!
And if you insist on removing it, can you at least fry it up and send it to me? I’ll eat all of your crispy skin.
More Fish Recipes
Love seafood? Here are more fish recipes for you to make:
- 1/4 cup regular-sodium soy sauce (if using reduced sodium, you may need a pinch of kosher salt)
- 2 teaspoons ginger paste or finely chopped ginger
- 1 garlic clove, minced
- 2 salmon fillets with skin (about 6-8 ounces each)
- 1 tablespoon olive oil
- Whisk together the soy sauce, ginger, and garlic in a container or plastic freezer bag.
- Add the salmon, making sure both sides are coated in the marinade then let it sit skin side up.
- Marinate for 20 minutes. Remove fillets and pat dry.
Don't let the salmon marinate much longer than this or they may get oversaturated and soggy. If you're not ready to cook, remove it from the marinade and refrigerate until ready.
- In a large skillet heat the oil over medium high heat until it starts to shimmer. Turn the heat down to medium low and add the salmon skin side down.
- Cook until the fillets are cooked 2/3 of the way up the sides and a thermometer registers 120F, about 5-8 minutes depending on the thickness of the fish. If the fish sticks, cook another minute longer then try again.
- Flip and cook for 1-2 minutes or until it flakes easily.
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