Soy & Ginger Baked Salmon

This soy & ginger baked salmon is one of my favourite quick, easy and healthy meals.  I practically lived on this meal when I was pregnant with my first child,  I actually craved it!!

Knowing it was so easy, and  oh so nutritious, it was the perfect meal when I was exhausted and could not be bothered cooking much, but knew I had to keep myself and baby nourished.

The flavour of the salmon is so delicious after marinating in the soy and ginger mix for up to  5 hours.  Just whip it up in the morning and it will be perfect come dinner time

You can serve it with brown rice to make it a little more filling, but when I am wanting something lighter I don’t worry about anything other than either baby kale or wilted spinach.

Try these other yummy dinner recipes


Soy & Ginger Baked Salmon
Prep time
Cook time
Total time
Serves: serves 2
  • 1 salmon Fillet (roughly around 250 grams) cut in half lengthwise
  • ¼ soy sauce
  • 1 tablespoon rice malt syrup
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh grated ginger
  • 2 handfuls of baby kale or baby spinach
  • ½ teaspoon sesame oil
  • sprinkle of sesame seeds
  1. Cut salmon in half lengthwise to make two fillets
  2. in a small saucepan combine soy sauce and rice malt syrup
  3. Gently heat until rice malt syrup softens, stir to combine
  4. remove from heat and add sesame oil and ginger, stir
  5. Place salmon fillets in a small zip lock bag or a small shallow container and cover with marinade
  6. Rest salmon in the fridge for at least 30 minutes or up to 5 hours
  7. preheat oven to 200C/392F
  8. Bake salmon on a tin foil lined tray for around 15 minutes (cooking time of salmon is VERY dependant on the thickness of the fillets, please keep an eye on it as it cooks)
  9. While salmon is cooking, drizzle sesame oil over kale and toss to coat, sprinkle with sesame seeds
  10. Heat left over marinade until boiling and stir continually until it slightly thickens and reduces
  11. remove from heat
  12. Once salmon is cooked place on top of dressed baby kale, drizzle with thickened marinade and serve

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