Soy Ginger Glazed Salmon Fillet Recipe
This Soy Ginger Glazed Salmon fillet recipe is fast, easy, and oh-so-yummy! With 8 ingredients and ready in under 30 minutes, the salmon fillets are perfectly moist on the inside and little crisp on the outside. Air fryer, pan sear, paleo, whole30, or low carb. This is a winner when it comes to weeknight dinners!
Got frozen salmon only? See my how-to cook Frozen salmon in air fryer with 0 prep time for dinner in a hurry!
Sticky Glazed “Soy” Ginger Salmon…SO GOOD!
I’m a fan of healthy lean proteins. In my household, I always have a bag of frozen salmon fillets for emergency meals. I also like to incorporate at least one seafood dish in our weekly meals to keep the nutrition balanced.
My readers love the air fryer or baked Chinese cod recipe with ginger scallion sauce so I want to share another seafood dish that’s quite popular in Taiwan – crispy salmon fillets with ginger, garlic, and “soy” glaze. I use coconut aminos so the salmon glaze is soy and gluten-free.
This dish is ready in about 20-30 minutes and you can make it in an air fryer or a stovetop.
Watch – what is coconut aminos
Ingredients for the Asian Ginger Garlic Glazed Salmon Fillet Recipe
This easy soy ginger glazed salmon recipe has 8 ingredients only!
- Salmon fillets (skin-on and boneless)
- Red chili (fresno or serrano)
- Coconut aminos
- Chicken or vegetable stock
- Tapioca or arrowroot starch, or xanthan gum
How To Cook Salmon In a Pan (Pan Seared Salmon Fillets)
The following cook time is based on skin-on and boneless salmon fillets that are about 1.5-inch (3.8cm) at the thickest.
- Pat dry the salmon fillets and lightly season with salt.
- Preheat a nonstick 12-inch (30cm) skillet over medium-high heat until it feels quite warm. Add the oil.
- Place the salmon flesh side down in the pan, then immediately reduce the heat to medium.
- Cook, undisturbed, until golden brown, 4 to 6 minutes. The exact cook time will depend on the thickness of the fillet.
- Using a wide metal spatula, carefully flip the fillets, then cover the pan and remove from the heat.
- Let stand until the thickest part of the fillets reach 120°F (49°C) or are nearly opaque when cut into, about another 5 minutes for 1-inch-thick fillets (2.5 cm) or about 8 minutes if 1.5 inches (3.8 cm) thick
How To Cook Salmon In An Air Fryer (Air Fryer Salmon Fillets)
- Paty dry the salmon fillets.
- Lightly season with coarse sea salt and a small amount of avocado oil (the oil keeps the fish moist in an air fryer).
- Air fryer skin side down (meaty side up) at 400°F | 204°C for 7-9 minutes.
- The exact time will depend on the thickness of the fish and the air fryer. 7 minutes for medium-rare and 8 minute for medium.
What kind of salmon to cook in an air fryer?
I recommend using Atlantic salmon because the fish is meatier and has more fat content so that the fish is less likely to be dry from cooking in a fryer.
Air fry or pan sear the salmon and pour the sauce over…that’s it!
Salmon glaze – “Soy” Ginger Glaze
This Asian-flavored glaze for salmon is SO GOOD! It’s a little sweet (with no added sugar), gingery, and garlicky, and you can make it spicy with chili peppers or without. You can easily scale up the sauce quantity if you want to make it extra saucy.
I use Big Tree Farms’ coconut aminos (product link in the recipe card) that has a thicker consistency than most coconut aminos. It makes a terrific “soy” flavored glaze to any savory proteins.
I recommend pairing the “soy” ginger glazed salmon with mild or citrus flavored dishes to keep the meal light and refreshing. Here are some of my recommendations:
- Asian Cucumber Salad (with honey garlic vinaigrette)
- Chinese Garlic Green Beans
- Asian carrot and celery slaw
- Bok Choy salad with toasted sesame dressing
- Sauteed Taiwanese Cabbage Recipe
- Mung Bean Sprouts Salad
- Browse more healthy side dishes
More Simple Salmon Fillet Recipes
- Whole30 Salmon with Gochujang Glaze
- Air Fryer Salmon Teriyaki
- Crispy Pan Seared Salmon Fillets with lemon balsamic dressing
- Smoked Salmon Salad with Creamy Caper Chive Dressing
- Paleo Salmon Cakes
- Thai sweet chili salmon
- Browse my paleo Asian pescatarian recipes
- More low carb/keto Asian recipes
“Soy” Ginger Glazed Salmon Fillets
- 14 oz salmon fillets, skin on boneless, 1.5-inch at thickest, divided into 2 pieces
- 2-3 pinches coarse sea salt
- 1-2 tbsp avocado oil
For the soy ginger glaze:
- 1.5 tbsp coconut aminos
- 2.5 tbsp chicken stock, or vegetable stock
- ½ tsp tapioca starch, or arrowroot, ⅛ tsp xanthan gum
- 0.5 oz garlic, sliced, 2 large cloves
- 0.3 oz ginger, julienned or finely chopped
- 2 bulb scallion, chopped and separate white and green parts
- 0.3 oz fresno or serrano red pepper, seeded and sliced, 1 small pepper, optional
To pan seared the salmon:
- Pat dry the salmon fillets and lightly season with salt.
- Preheat a nonstick 12-inch (30cm) skillet over medium-high heat until it feels quite warm to your palm when placing it near the surface. Add 1 tbsp oil. You should see the oil start shimmering.
- Place the salmon flesh side down in the pan, then immediately reduce the heat to medium. Cook, undisturbed, until golden brown, 4 to 6 minutes. The exact cook time will depend on the thickness of the fillet.
- Using a wide metal spatula or a spatula with a firm tip, carefully flip the fillets, then cover the pan and remove from the heat.
- Let stand until the thickest part of the fillets reach 120°F (49°C) or are nearly opaque when cut into, about another 5 minutes for 1-inch-thick fillets (2.5 cm) or about 8 minutes if 1.5 inches (3.8 cm) thick. Don’t lift that lid until it’s been at least 5 minutes!
To air fry the salmon:
- Paty dry the salmon fillets. Lightly season with coarse sea salt and a small amount of avocado oil (the oil keeps the fish moist in an air fryer).
- Air fryer skin side down (meaty side up) at 400°F (204°C) for 7-9 minutes. The exact time will depend on the thickness of the fish and the air fryer. In general, 7 minutes for medium-rare and 8 minute for medium.
- Transfer the salmon to a serving platter.
To make the ginger soy sauce:
- In a small bowl, combine the coconut aminos, stock, and starch.
- Preheat a skillet over medium heat until it feels warm to your palm. Add 1 tbsp oil. Add garlic, ginger, white scallion parts, and chili, if using, with a pinch of salt. Saute over medium heat until fragrant, about 10-15 seconds.
- Stir the sauce again before adding it to the pan. Keep stirring and the sauce should thicken in about 10 seconds. Turn off the heat.
- Pour the sauce over the fillets. Serve hot or warm.
Repurpose your leftovers into a delicious meal by adding the salmon to keto shirataki fried rice or homemade bibimbap bowls. The salmon would also pair well with Vietnamese-inspired shirataki noodle salad or Thai peanut sauce cucumber noodles.