There’s something magical about a perfectly baked salmon fillet—flaky, tender, and packed with flavor. Now, imagine topping that with a vibrant ginger scallion sauce that seeps into every bite, adding a zingy, aromatic kick. That’s what we’re making today, and trust me, you’re going to love it!
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This recipe is simple enough for a quick weeknight dinner but impressive enough to serve at a gathering. The ginger and scallion combination creates a bold, slightly spicy, and ultra-refreshing sauce that elevates the rich, buttery salmon. Plus, it’s incredibly easy to prepare, meaning you can enjoy a gourmet-style meal with minimal effort.
So, whether you’re looking to eat healthier, impress someone special, or just treat yourself, this dish is a winner.
Why You’ll Love Baked Salmon with Ginger Scallion Sauce
Versatile: Perfect for a simple dinner at home or an elegant meal for guests. This salmon can be the star of the show or paired with sides for a complete feast.
Quick and Easy: No complicated steps, no fancy equipment. Just a straightforward recipe that delivers big on flavor.
Healthy and Nutritious: Salmon is packed with omega-3s and protein, and the fresh ginger and scallions bring antioxidants and a refreshing taste.
Customizable: Love heat? Add a dash of chili flakes. Prefer citrusy flavors? A squeeze of lime will brighten things up. This recipe is your canvas!
Minimal Cleanup: Since everything bakes in one dish, cleanup is a breeze. Less time scrubbing, more time enjoying.
Ingredients in Baked Salmon with Ginger Scallion Sauce
Salmon Fillets: The main event! Look for fresh, high-quality salmon for the best results. Wild-caught is ideal if available.
Scallions: These add a mild, oniony bite with a hint of sweetness. They balance the richness of the salmon beautifully.
Fresh Ginger: The zesty, slightly spicy kick that makes this sauce sing. Fresh is best for maximum flavor.
Soy Sauce: Brings umami depth and a savory richness that ties everything together.
Sesame Oil: A touch of nutty aroma enhances the overall flavor profile.
Garlic: Because everything is better with a little garlic! It adds warmth and depth to the sauce.
Honey: A subtle sweetness that rounds out the salty and spicy flavors.
Lime Juice: Brightens up the dish and adds a touch of acidity to balance the richness.
Red Pepper Flakes (Optional): For those who love a little heat, this adds a gentle spicy kick.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C). This ensures even cooking and helps the salmon develop a beautiful texture.
Prepare the Salmon: Place the salmon fillets on a lined baking sheet. Pat them dry with a paper towel—this helps the seasoning stick better.
Make the Sauce: In a small bowl, whisk together the scallions, ginger, soy sauce, sesame oil, garlic, honey, lime juice, and red pepper flakes if using. The aroma alone is incredible!
Coat the Salmon: Pour half of the sauce over the salmon, making sure each fillet is well coated. Reserve the rest for serving.
Bake to Perfection: Place the salmon in the oven and bake for 12-15 minutes, depending on thickness. The fish should be opaque and flake easily with a fork.
Final Touches: Remove the salmon from the oven and drizzle with the remaining sauce. Let it sit for a minute to absorb all those incredible flavors.
Serve and Enjoy: Plate your salmon with your favorite sides and enjoy every delicious bite!
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Baked Salmon with Ginger Scallion Sauce
Steamed Rice: A classic pairing that soaks up all the flavorful sauce.
Sautéed Greens: Try bok choy, spinach, or kale for a nutritious side.
Roasted Vegetables: Carrots, zucchini, or Brussels sprouts add a hearty, colorful touch.
Noodles: Toss some soba or rice noodles with the extra sauce for a delicious twist.
As a Salad Topping: Flake the salmon over a fresh green salad for a light and refreshing meal.
Additional Tips
Use Fresh Ingredients: Fresh ginger and scallions make a world of difference in flavor.
Don’t Overcook the Salmon: Keep an eye on it—dry salmon is a sad salmon! If unsure, use a meat thermometer (145°F is the sweet spot).
Let the Sauce Sit: Allow the ginger scallion sauce to sit for a few minutes before using—it helps the flavors meld beautifully.
Double the Sauce: It’s so good, you’ll want extra for drizzling over rice or veggies.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out the salmon.
FAQ Section
Q1: Can I use frozen salmon?
A1: Yes! Just make sure to thaw it completely and pat it dry before baking.
Q2: Can I grill instead of bake?
A2: Absolutely! Grill over medium heat for about 4-5 minutes per side.
Q3: What if I don’t have fresh ginger?
A3: Ground ginger can work in a pinch, but fresh is best for that bold flavor.
Q4: Can I make the sauce ahead of time?
A4: Yes! It actually gets better as it sits. Store it in the fridge for up to 3 days.
Q5: What can I use instead of soy sauce?
A5: Coconut aminos or tamari are great substitutes for a gluten-free option.
Q6: How do I know when the salmon is done?
A6: It should be opaque and flake easily with a fork. A meat thermometer should read 145°F (63°C).
Q7: Can I use another type of fish?
A7: Yes! This sauce works beautifully on cod, halibut, or even shrimp.
Q8: Is this recipe kid-friendly?
A8: Yes! Just reduce the red pepper flakes if serving to little ones.
Q9: Can I make this dish spicy?
A9: Yes! Add extra red pepper flakes or a dash of Sriracha to the sauce.
Q10: Can I meal prep this?
A10: Definitely! Cook the salmon ahead and store it in meal-sized portions with rice and veggies.
Final Thoughts
There you have it—a simple, flavor-packed salmon dish that’s perfect for any occasion. Whether you’re cooking for yourself or impressing guests, this baked salmon with ginger scallion sauce is a guaranteed hit. Give it a try and let me know how it turns out—I promise, it’s a game-changer!
Print
Baked Salmon with Ginger Scallion Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Cantonese
Description
This Baked Salmon with Ginger Scallion Sauce is a Cantonese-inspired dish that’s easy to make and packed with zingy, aromatic flavors. The tender, flaky salmon pairs perfectly with the savory ginger scallion sauce, making it ideal for quick dinner ideas or a healthy lunch. Serve it over noodles or rice for a complete meal!
Ingredients
Salmon:
- 4 salmon fillets (6 ounces each, bones removed)
- 2 tbsp vegetable oil
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
Ginger Scallion Sauce:
- 6-inch piece of ginger, finely diced
- 10 green onions (scallions), sliced
- 3 tbsp vegetable oil
- 1 tsp sesame oil
- 2 tsp sugar
- 1 tsp kosher salt
Instructions
- Preheat oven to 400°F.
- Peel the ginger and dice it finely. Slice the white part of the scallions thinly and set aside with the ginger. Slice the green parts separately.
- Rub vegetable oil over each salmon fillet and season with salt and white pepper.
- Place the fillets skin-side down in an ovenproof skillet coated with cooking spray or oil.
- Bake for 12-15 minutes, until the salmon is opaque and flakes easily with a fork. Broil for the last 1-2 minutes if a crispy top is desired.
- While the salmon bakes, heat 3 tablespoons of vegetable oil in a small skillet over medium heat.
- Add the diced ginger and white parts of the scallions. Stir for 30 seconds, then turn off the heat.
- Stir in sesame oil, sugar, and salt. Add the green scallions and mix well.
- Spoon the sauce over the baked salmon fillets and serve.
Notes
- Serve over steamed rice or noodles for a complete meal.
- For extra flavor, add a dash of soy sauce or a squeeze of lime.
- Leftover sauce can be used on grilled chicken or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 22 g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg