Sesame Ginger Salmon — Damn Delicious

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Sesame Ginger Salmon

A super easy and flavorful salmon dish chockfull of heart-healthy protein, vitamin A and omega-3 fatty acids!

So let’s talk salmon. Salmon is absolutely one of my favorite kinds of fish. It’s so versatile, so hearty, and so full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. I’m obviously not a salmon ambassador or anything – I just really like it, and when you prepare it with the right ingredients, you’ll have a hearty, healthy dish on your table in no time that your family will love!

Like with this simple ginger marinade here, the salmon soaks up all of the amazing Asian flavors before it gets baked to flaky perfection. And then you finish it off with that sweet honey ginger glaze with a hint of spiciness from the Sriracha because as you know, I have to add Sriracha to everything!

Sesame Ginger Salmon

Yield: 4 servings

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

A super easy salmon dish bursting with so much flavor, and it’s hearty-healthy too!


  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic, pressed
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame seeds
  • 4 green onions, thinly sliced
  • 4 (5-ounce) salmon filets

For the Honey Ginger Glaze

  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, or more, to taste
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame seeds


  1. To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.
  2. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.
  3. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
  4. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  5. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
  6. Serve salmon immediately with honey ginger glaze.

Did you Make This Recipe?

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OMG… looks SOOOO delicious! I have to go to bed hungry after looking at this. 😉

Every time I announce to the family that we are having salmon for dinner I get cheers! We LOVE it! This is a must try recipe for us!

Making this tonight! Looks so delicious!

This looks SO good–so good that I would be happy to eat it for breakfast. Weird, but true. Definitely making this for dinner soonn!! Perhaps this weekend? Yes, definitely.

I’m always looking for great salmon recipes and this is definitely top my list.

I am not a fish eater – but this has tempted me to give fish another try! Thank you – keep it up! 😉

This sounds so good!

This looks so good! My mom made salmon all the time when I was growing up, but she often ruined it by putting weird sauces on it. I’ll have to pass this recipe along so my younger sisters don’t have to suffer as much!

I love salmon and usually do it on the grill with a rub. This is an excellent alternative, and since there is snow on the ground not the grill is not always an option.

I think that seriously might be the best piece of salmon I ever laid eyes on. Gorgeous!

I love love love salmon too. This glaze looks beautiful.

Looks damn delicious! I’ll try it soon. And yeah: I love siracha as well.

Oh hey, sexy salmon dish, I’m so into you! Totally pinned this for dinner next week. I need more fish in my life and this one is practically begging me to make it–love!

That’s the most gorgeous piece of fish I have ever seen!! Beautiful recipe!

I LOVE salmon, especially when it’s perfectly glazed like this one looks! So much yum.


You can yell anytime man 🙂

That is a restaurant-worthy dish, stunning!

This is in my dinner queue for the coming week. Love salmon and this sauce sounds delicious (love the addition of Sriracha!)

Right?! Sriracha can seriously be added to anything and everything!

Just keep the sriracha out of my moose track ice cream. lol. But seriously want to know when to put the glaze on it. Before it goes in the oven or after. Absolutely is the most delicious looking salmon I did see. Making it tonight. If I don’t hear back from you I’ll just wing it. Hmmmmm. I bet this would make a great wing glaze too!

The glaze is served with the salmon after it is baked in step #6:

6. Serve salmon immediately with honey ginger glaze.

My husband will just die when he sees this 🙂 salmon is his favorite fish, especially with the sesame ginger…perfect!

Fabulous, I’m not a big fish eater, but I do love Salmon and Trout too, this sound right up my street with those amazing flavours, thanks for sharing.

This looks so beyond amazing!! Can’t wait to make it!

Salmon is our poison of choice. At any time my husband sees a nice red slice of salmon, he goes ga-ga over it. We like our salmon medium rare. Soft, juicy and tender. I made it teriyaki stile before so this is a must-try!

I made this for dinner tonight and it was quite a success. Very tasty and moist. I added bok choi from my garden sauted with ginger and garlic + a little soy sauce. This meal will be added to our favorites list.

Hi there, do you recommend leaving the skin on or off?

I recommend leaving the skin on – it’s the best part! 🙂

made it the day before and marinated overnight. cooked it tonight. quite tasty. easy and yummy. thanks!

This looks amazing. Can’t wait to try it. My favorite salmon (super fatty therefore hard to overcook and tastes like butter!) is fresh Scottish Salmon fillet – You can buy it online at Chef’s Fresh Fish –

I just made this and OMG. So delicious. My house smells amazing too. I served the salmon with baked sweet potato and green beans. Perfect dinner. I did add a little lemon juice to the glaze.. Will make again very soon.

I cooked this today for dinner.
Im not really a big fan of seafood especially salmon, but this was by far one of the best salmon dish I had.
I cooked this and had some red potato asparagus and mushroom seasoned with oliveoil and salt thyme rosemary baked in the oven for the side.
My husband and my son is very picky when it comes to food, but they thought it was good too. Thank you for this amazing dish.

Made this last night and it was a huge hit. All I can say is yum.
Thanks for sharing. Love your website.
Toronto, Ontario

My son is allergic to honey. Does the marinate provide enough taste or is the glaze a MUST?

Yes, the glaze is an absolute MUST! I recommend finding a suitable substitute for honey.

We made this today and left off the glaze entirely and it was fine. But my family (myself, husband, and 9 year old daughter) will eat salmon plain with just some salt and pepper for seasoning and fresh squeezed lemon or lime drizzled on after it’s been cooked. Maybe just won’t have the “wow” factor with the glaze, but it was good without and a nice change from “plain” salmon. I could see making this once in a while for the variety, but I figure if my family (especially my kiddo) is happy with plain salmon, then that’s even better that she doesn’t need a bunch of sauces (or honey/sugar) in order to eat what should be healthy food.

My husband surprised me by preparing this dish for dinner tonight. It was a huge hit with the entire family. Great flavor! This will be a repeat recipe in our home!

Is there a substitute for shriracha?

You can certainly use a different kind of hot sauce but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

This marinade is great. It was so good that I did not need the sauce. A must try.

Made this with a few modifications – I only marinated for the minimum time and put the filets on a hot cast iron pan for a minute or so first (along with a sprinkling of sugar to get the maillard reaction started) and then put it in the oven for about 10 minutes. I served the filet on a bed of spinach. Added slices of orange wedges and grape tomatoes…and the orange really took this dish over the top. Thanks for the recipe!

I made this tonight and it was SOOOOO delish! I served with brown rice and steamed broccoli and carrots. It’s a winner and I’ll be making it again and again.

Excellent recipe! Went well with wild rice, summer squash and asparagus. We’ll be making this again. Thank you!

This is the nicest salmon I’ve ever had! My boyfriend doesn’t like fish at all and I said I’d make him some fish he liked. This worked! Amazing.

This salmon recipe is superb. I absolutely love the flavors you brought out with the marinade and I have also highly recommended it on my blog. Thank you for such a wonderful creation!

Chung-Ah, como não falo e nem escrevo o Inglês, estou com dificuldade de saber o que é: Sriracha e Kosher . Fiz o salmão com o mel (faltou: Kosher) e estou para fazer o salmão com ginger ( no brasil chamamos de gengibre) mais vai faltar o sriracha por que não sei o que é. Gosto muito das sua receitas e da forma como ensina faze-las. Venho sempre aqui buscar idéias e receitas. Obrigada por me ensinar receitas tão deliciosas. Maria Helena

Maria, unfortunately, I cannot understand your comment. Please leave your comment in English so that I can best address your questions.

Hope neither of you mind the rough translation, as there are differences in the Spanish language depending on where you’re from. Maria is from Brazil and she says:

As I do not speak or write English, I am having trouble knowing what Sriracha is. I made the salmon with honey and ginger but I’ll miss the Sriracha because I don’t know what that is. I like a lot of your recipes and you teach/tell how to make them. I always come here to get ideas and recipes. Thank you for teaching me such delicious recipes. Maria Helena

Este es Sriracha.

Just made it for myself and will make it again and again! It was fantastic! Thank you so much for sharing!

By the way. got to give you ‘props’ (proper respect/appreciation). I just made this tonight, and this recipe “ROCKS”.

This was soooo good. I will definitely make it again. Thanks!

Your sauces….Chung Ah…I’m so happy to have access your sauces….Someone’s mother or grandmother brought these back from the old country….They are amazing. You’re so lucky to have these gems. I’ve been searching for a long time to find these combinations….And thought I left them back in the cuisine of Hawaii….Pah….You’ve got them!! And now, I do….Thank you!!

We made this delicious marinade for our beautiful fresh sockeye filets last night!! Super YUMMY. This recipe is a ‘keeper’!!

I gotta say – I NEVER write reviews but man-o-man, this is the ONLY way I make salmon now! Even my husband loves it and he is not as big a fan of sweet as I am. The salmon comes out all poached and moist and the Glaze is killer good. LOVE IT!

Can we substitute ground ginger for the grated ginger?

Made this tonight sans glaze–definitely a keeper!

I have a question. When baking the salmon it says to do it along with marinade. Do I just pour the marinade over salmon on to the baking sheet? Thanks. Looking forward to making this dish!

Yes, that’s exactly right.

Tried your AWESOME recipe last night. It was a huge hit and will be making
it over and over again. Thanks for sharing it!

Amazing recipe !! Made it yesterday and hubby thought it tasted like Miso salmon from Cheesecake Factory :))
My only thing is how did you get to make the salmon brown up like in your picture?

Thanks so much for sharing and for such a delicious easy recipe!

Sandra, you can broil the salmon at the very end to get that nice, crisp crust.

Thanks for posting this great recipe. I used the marinade with some locally caught, fresh out of the river sockeye salmon tonight. I grilled it on the BBQ along with some flank steak that I also marinated using the marinade I did not need for the salmon. I will be making this again!

We had fresh salmon caught locally and I tried this recipe to rave reviews. I had never had Sriracha before but it was delicious. Thank you, Chung-Ah for sharing your beautiful recipes. This is the fourth one I have tried and everyone has been a success.

Making this for the third time. AMAZING. 🙂

too much sesame, waaaay too much sesame.

and you need to learn how to format your recipes better, ingredients means everything that is in the dish. so you need to section out better, you have an ingredients list which doesnt have everything that is in the dish first and foremost, then you completely dont have a marinade list. im a Pro chef with 20 years this is sad formatting.

and people stop posting” oh this looks good”, try it first then say its good or bad, and if you tweaked it, no one cares if you think it looks good, just in the outcome of the dish.

Mike, as you said that you have been a “Pro chef” for 20+ years, I’m sure you have noticed that the star of this dish is in fact the sesame, so no, this is not “waaay” too much sesame. It’s just the highlight of the recipe. And if you have even the slightest aversion to sesame, this recipe may just not be for you.

As for the formatting, please note that this is a food blog, and this is a simple recipe for the everyday cook, divided up by the glaze and the marinade. Done and done. Any more formatting will make this too complicated. And my readers can feel free to post “oh this looks good” if they feel free to do so.

But thanks for your input!

You could always just use the recipe as “inspiration” and leave out the things you don’t care for. We are on a medically restricted diet and I had to make modifications. So I’m sure it tasted different than the original recipe, but it was good inspiration to try some different flavors together.

I just made this last night, and it was delicious! I’m not a big fan of sesame, but this came out beautiful & very tasty. I even enjoyed it without the glaze! I served it over Jasmine rice with peppered peas on the side. My 3 year old didn’t put up a fight at all!! Thank you so much for all the wonderful recipes.

Thank you so much for posting!! It was truly delicious! I didn’t find the sesame to be overpowering and the fish was a hit!! The next time, I think I will reduce the amounts of honey and brown sugar because it was a bit too sweet for my taste, but other than that, it was fantastic.

Mike, your comments seem a little out of place. As a pro-eater for 23+ years who is also Asian, I found this recipe to be easy to follow and absolutely delicious. My Asian dad who normally never touches the food I make cleaned his plate AND got seconds. Also, the recipe is called “sesame ginger salmon”, so if you’re looking for a dish with less sesame….you might not want to choose one that has sesame in the name. 😉

Thanks so much for sharing. This is an easy, delicious, signature recipe! TRY IT, YOU’LL LOVE IT!

Hi Chungah,
I tried this recipe last night and my whole family loved it! I cut the olive oil from 1/4 cup to 2 Tablespoons. It had a lot of flavor and tasted delicious even without the honey ginger glaze. My kids asked for seconds. This is definitely a keeper, and it looks and tastes good enough to make when I have company over. Thank you for sharing. I love your website!

Made this recipe. My family loved it. My husband and sons left nothing on their plates or any leftovers. Thanks for a great dish.

I’m a Korean-American from Agoura Hills, Ca., and I’ve tried this recipe and loved it. My very Korean mom will be staying with us tonight and I can’t wait to make this for her. She’s going to love this Asian-inspired dish. I’m so so grateful that I’ve discovered your amazing website. I’ve been trying many of your recipes and they always turn out damn delicious! It’s perfect for a mom of two like me. Thank you so much Chung-Ah and keep up the great work! 🙂

Fabulous recipe. The honey glaze really sets the taste off and who would have thought the Sriracha would work so well? Everyone’s invited to my house for dinner next week for a repeat performance! 🙂 Great job, Chung-Ah!

Oh. my. goodness. This was BY FAR the best salmon I have ever made AND eaten! This is my new favorite meal! Served it with brown basmati rice and sautéed kale with coconut oil… yum yum yum! THANK YOU! 🙂

Great recipe – followed it to a tee! So much easier than broiling salmon in the oven – no lingering fish odor in the kitchen!

Should I cover it with foil to keep it moist or incovered?

There is no need to cover.

Wow! Looks really delicious.

This is my new go-to recipe for salmon. I am not crazy about fish but eat for the added health benefits. This marinade is amazing, it masks the fishy taste that I don’t like and just lets the meaty flavor shine through. The glaze is delicious too and my kids go crazy over this recipe. Thanks for sharing.

I can’t wait to try this recipe at a dinner party I am having. I have a few questions:
1/. Do you spread the glaze onto the fish after taking it out of the oven, before serving? If so, is there a trick so it does not break apart (or is the glaze not that thick)?

2/. Someone asked how to get it brown as in the picture. You suggested broiling at the end. I’m new to cooking fish – can you explain exactly how you do this? (What temp, for how long, do you reduce baking cook time and how much, do you move the rack up close to the top shelf?). I just don’t want to dry out the fish.

It look delicious – I’m super excited to check out your other recipes!

Stephanie, you can serve the glaze however you see fit – you can spoon it on top, you can drizzle it as needed, or serve it on the side. It’s really up to you and what you are comfortable with. As for broiling – if you are new to cooking fish, I would advise against it as you may run the risk of overcooking the fish, which is not very appetizing at all! But if you do decide to broil it, you can simply do so by using the “broil” function until slightly crisp on top, which should only take 1-2 minutes.

Hi Chungah! Thank you so much for this recipe! I make salmon often at home and this is one of my definite favorites.. My boyfriend begs for it weekly! I’m making this at my parents home tonight. Everyone is a huge salmon fan except for my mother. I know it will change the flavor drastically, but is there any chance you could recommend a different type of fish to try it with? I’ll be making salmon for everyone else, but wanted to try & include mom. Thanks again… And I think the sesame is perfect.

You can try swordfish but salmon is really best for a recipe like this.

Thank you. This works real well – I didn’t even make the glaze and the flavor was sumptuous. I’m looking forward to working with you (your ideas) again soon.

Hi Chung ah
This is shahrokh
I thank you very much for the marinade. I got sword fish last night and was looking for the nice marinade ,so I saw yours and I loved it ,I had to try tasted so good ,thank you .
As I saw your comment that the sword fish has different marinade ,can I have your favorite one on that .that you again
Best happiness to you

Shahrokh, unfortunately I do not have a swordfish marinade recipe on my site at this time.

I made this for dinner tonight and instead of doing it in the oven. I fired up the smoker/grill. Turned out so amazing. Definitely keeping this one.

This is one of the best salmon recipes I have found! My family loves it. The only modification I have made is to use the glaze differently. I put the glaze on the salmon the last 5 minutes it is in the oven. I think it is much better than serving it on the side. Delicious!!

Fantastic. I too love salmon. Thank you again for another AMAZING recipe! I would really like to see some more fish recipes from you, maybe mahi or cod?

I’m a bit confused. The recipe calls for 4 fillets, yet makes 2 servings. Would you kindly clarify? Thanks,

Thank you for pointing that out, Wendy. The recipe should read “4 servings”, not 2.

I made this for dinner tonight! By far favorite pinterest posted recipe. It was absolutely delicious. I made the four servings with the hopes of saving the other two fillets for lunch tomorrow but my husband and I devoured the whole meal. No left overs. The sriracha honey sauce added the extra touch. Thank you for this recipe. Looking forward to trying more. 😉

Best Asian-inspired salmon recipe, hands down!

I stumbled upon this recipe by accident and made it for dinner tonight and everyone in the house LOVED it. Online blog recipes never really turn out like the pictures and described end product–in my experience. Your directions were so easy to follow. The ginger warmed the whole dish and this will quickly become a family favorite. Thank you!! 🙂

This recipe sounds delicious and I can’t wait to try it. Just one question which i don’t think I have seen asked. Can you make the salmon in advanced and serve it at room temperature? Thanks .

You can certainly serve this at room temperature but I personally find this best when served hot.

It’s looks Delicious!! I can definitely make this for dinner.

I usually do no like Salmon but this recipe won me over. It is absolutely delicious.

We love this recipe and I have made salmon using it numeros times! In fact, it it so good, I stop at the marinade and don’t even get to the glaze! Enjoy!!

I am making salmon tonight for dinner.

Problem is, my family and I have been stuck in a rut making the same two recipes for the past 3 years. Boring. However, I didnt want to have to run to the store tonight for ingredients.

Lucky for me, your recipe lists all ingredients I already have! So excited, I can’t wait! I’m already marinating the salmon now!

For an update if anyone is interested, this came out fantastic. It was good on its own, however, that glaze… oh man did that add something special! Simply perfect. I followed this to a ‘t’. The hint of heat from the siracha blended wonderfully with the sweetness of the honey and sesame. Overall an excellent balance of flavors.

It seems a little weird to include the marinade in the oven when you bake the salmon, did you actually do this when you baked it? It looks good but I think I’ll remove the salmon from the marinade when it goes in the oven……

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