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+ servings

Ginger-Soy Glazed Salmon

Author - Serena Wolf
Prep Time: 25 minutes
Cook Time: 15 minutes
Yields: 4 servings


  • 4 6- ounce salmon filets skin removed
  • 2 tablespoons olive oil
  • Salt
  • Fresh Ground Pepper
  • For the Ginger-Soy Glaze:
  • ¼ cup plus 2 tablespoon orange juice
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoon dark brown sugar packed
  • 1 teaspoon rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fresh ginger minced
  • 1 clove garlic minced

For the Asian Beet Slaw:

  • tablespoons sesame seeds toasted
  • 1 cup julienned beets If you don’t have a julienne peeler, slice a beet in half and then use a vegetable peeler to shave the beet into half moons. Next slice the half moons into very thin strips.
  • 1 cup shredded carrots
  • 3 cups finely chopped green cabbage
  • 1 navel orange peeled, segmented and chopped
  • 4 scallions finely chopped (whites and light green parts only)
  • tablespoons low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1 teaspoon fresh ginger minced
  • 1 clove garlic minced


  • In a small bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, lime juice, ginger and garlic. Pour the marinade into a shallow baking dish and add the salmon filets. Allow the salmon to marinate for ten minutes. Flip the filets and allow them to marinate for ten more minutes. (No need to refrigerate!)
  • While the salmon is marinating, prepare your Asian Beet Slaw. First, you’ll need to toast the sesame seeds. Heat a small pan over medium heat. When hot, add the sesame seeds and toast for about 1 minute until they are golden brown. In a large bowl, combine the beets, carrots, cabbage, oranges and scallions. In a small bowl, combine the soy sauce, rice vinegar, lime juice, honey, ginger and garlic. Pour dressing over the beet slaw and toss to coat. Set aside while you cook the salmon.
  • Remove the salmon filets from the marinade and lightly season both sides with salt and fresh ground pepper. Pour the marinade into a small saucepan.
  • Heat two tablespoons olive oil in a large pan. When hot, add the salmon filets and cook for 4 minutes on each side or until salmon is just cooked through.
  • Bring the marinade to a boil and lower to a simmer. Reduce the marinade by half until it becomes thick and syrupy. (This should take 3-4 minutes.) Voila, ginger-soy glaze!
  • Brush each salmon filet with ginger soy-glaze and serve over Asian beet slaw if you're into that.