Recipe: Ginger and Soy Glazed Salmon Fillets

published Oct 27, 2016
Ginger and Soy Glazed Salmon Fillets
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(Image credit: Rikki Snyder)

Moist, tender salmon is a beautiful thing. Dry, flavorless fish, on the other hand, only leaves us weeping for what might have been.

OK, maybe we won’t actually cry, but a meal that is both delicious and healthful while still easy enough to make on a weeknight is an everyday reward. Ovens like the Bosch Steam Convection Oven ensure we can prepare the clean, satisfying meals we want (and dare say deserve) with speed and ease.

Steam cooking is a great, simple way to all but guarantee your salmon will have the perfect consistency and extraordinary flavor. High-end restaurant chefs have known this for years — it’s how they keep food gloriously tender, even when it’s crusted and glazed — though by no means does one have to be a high-end chef to use this method. In the dish below, steam not only prevents the glaze from burning (which it might with dry heat); it also helps to preserve nutrients, color, and texture. It’s the perfectly gentle way to cook a delicate dish like salmon.

(Image credit: Rikki Snyder)

Ginger and Soy Glazed Salmon Fillets

Serves 4

Nutritional Info


  • 4

    (6-ounce) salmon fillets, skin-on

  • 3 tablespoons

    reduced-sodium soy sauce

  • 2 tablespoons


  • 1 tablespoon

    seasoned rice vinegar

  • 1 tablespoon

    fresh lemon juice

  • 1 tablespoon

    grated fresh ginger

  • 1 teaspoon

    toasted sesame oil


  1. Place the salmon fillets in a shallow baking dish. Combine the soy sauce, honey, vinegar, lemon juice, ginger and oil in a bowl; pour the mixture over the salmon, turning several times to coat.

  2. Let stand at room temperature for 20 minutes, turning occasionally or up to 2 hours in the refrigerator.

  3. Arrange the salmon fillets on a shallow baking pan and spoon the marinade over them. Cook in the lower third of the oven on steam convection (400°F) 13 to 14 minutes, until the fish flakes easily with a fork.

  4. Transfer the salmon to serving plates and brush the top of each with some of the juices from the baking pan.

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