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  • Writer's pictureKristin G

Soy Ginger Salmon


This recipe has been one of my most popular recipes on Hapa Homecooking. I created it with so many of my favorite ingredients in mind, and I'm thrilled so many of you have made it in your kitchens. One of my supporters, Angela, said that her boyfriend requests it every week!

I love that the marinade only has 5 ingredients, making it perfect for a weeknight meal. The flavors in this dish are savory and packed with umami, but it still feels light and healthy. I served it along side sautéed zucchini and shallots, but you can sub any veggies. Green beans and stir fries pepper & onions are also great options. If you want to make this dish a bit healthier, you can make brown rice or cauliflower rice!


Soy Ginger Salmon


  • 1/2 cup soy sauce

  • 2 teaspoons grated ginger

  • 2 teaspoons dijon mustard

  • 2 teaspoons honey

  • 1 tablespoon olive oil plus 2 tablespoons oil for pan searing

  • 2 pounds salmon (about 4 filets)

  • Garnish: sesame seeds and scallion greens


  • Whisk together soy sauce, ginger, mustard, honey and 1 tbsp olive oil

  • Place salmon filets in a zip top bag and pour half of marinade overtop, leave to marinade for at least 20 minutes at room temperature or up to 4 hours in the fridge

  • Heat 2 tablespoons oil in a skillet over medium high heat

  • Remove salmon from marinade and shake off excess

  • Pan sear for about 4 minutes a side until cooked through

  • Reduce reserved marinade in a small saucepot stirring frequently until thickened

  • Serve alongside your favorite veggies and rice, spoon over glaze

  • Garnish with sesame seeds and scallion greens


  • If the salmon is sizzling too much when placed in the skillet, reduce heat to medium or medium low for about a minute then increase back to medium high

  • Rub sesame seed in the palm of your hand to release the flavor of the seeds before garnishing

  • Cut the scallion greens on a bias (diagonal) for a more polished presentation

Sautéed Zucchini and Shallots


  • 2 tablespoons olive oil

  • 2 zucchini sliced into half moons

  • 1 shallot thinly sliced

  • 1 teaspoon minced garlic

  • 3/4 teaspoon salt

  • 1/4 teaspoon pepper


  • Heat olive oil in a skillet over medium high heat

  • Sauté zucchini and shallot over 2-3 minutes

  • Add garlic, salt and pepper

  • Cook until zucchini is tender and shallots are translucent


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