Friday, June 8, 2012

Fish Friday: Salmon with Soy and Ginger Glaze

Growing up I didn't eat a lot of fish, mainly because my Mum hated the smell, so fish was a restaurant dish. As I've become an adult, I've started liking and eating fish a lot more, and it's only now that I live in my own home I can truly cook fish for dinner. I really have a thing for salmon over any other fish but didn't want to do my normal Salmon en Papillote, so a quick trip to the supermarket and I left with my piece of fish, some ginger and greens. Unfortunately I had no idea what I was going to make. A quick Google search and I found what I was after - fish with soy and ginger glaze. Perfect! If you've never looked at Taste then you need to. There are hundreds of recipes for all types of eaters. I adapted their original recipe here, to suit my salmon.

What you will need: 
2 tsp Extra Virgin Olive Oil
4 (about 180g each) Salmon
  • 4cm-piece fresh Ginger, peeled, cut into matchsticks
  • 1 Garlic clove, crushed
  • 60ml (¼ cup) Soy Sauce
  • ¼ Cup Maple Syrup


  • Heat the oil a large non-stick frying pan over medium-high heat. Add the fish and cook until desired. For me, I love my salmon cooked all the way through. Transfer to a plate and cover loosely with foil to keep warm. 
Fish cooking
Add the ginger and garlic to the pan and cook, stirring, for 1 minute or until aromatic.
  • Saute ginger and garlic with oil
  • Add the soy sauce and maple syrup and bring to the boil. Cook, stirring, until reduced slightly and is thick and syrupy. This will be done when the sauce creates a thickish coat on the back of a wooden spoon.
  • Sauce cooking
  • Be careful with the soy sauce and taste as you go. The soy sauce can be very strong in taste and salty. If this is the case, just add a bit more maple syrup or some brown sugar to sweeten the sauce. 

  • Serve fish with steamed rice, greens and drizzle the glaze over everything. 
Salmon with Ginger and Soy Glaze
I was so happy with this dish, it was super yummy and everything I wanted for dinner. I didn't make steamed rice with my version but it would go so well with it.


  1. Thank you for you kind comment on my blog, and for the visit!
    Such a simple and lovely presentation, and preparation of the wonderful salmon, which I often make this way!

  2. Thanks Elisabeth. It was very enjoyable to make and to eat.