• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Daily Speshyl

The Daily Speshyl

Extraordinary Recipes for Extraordinary Home Cooks

  • Home
  • About
  • Hosting Tips & Tricks
  • Recipes
    • All Recipes
    • Appetizers
    • Breakfast
    • Lunch/Dinner
    • Sauces
    • Sides
    • Dessert
    • Holidays
    • Culinary School
  • Services
    • Weekly Personal Chef
    • Dinner Parties
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home / Lunch/Dinner / Sweet Garlic & Ginger Salmon

Sweet Garlic & Ginger Salmon

September 27, 2018 · Speshyl · 2 Comments

Jump to Recipe·Print Recipe·Leave a Review

Oh Salmon, my sweet sweet love. Growing up I wasn’t really a “fish” girl. I always turned my nose up at it and rolled my eyes when a piece somehow ended up on my plate. But one magical evening I had a piece of well cooked, well seasoned salmon, and oh how my world has changed ever since. I love this kind of fish because you can make it into an amazing dish in so many different ways. Sweet, savory, smoky; grilled, broiled, sautéed… theres really no limit to what you can do. Today I have for you Sweet Gingerand Garlic Salmon. The sweetness from the honey, the acidity from the lime, and the saltiness from the soy sauce combine to give you the sexiest glaze for the fish to cook in. That added to the fresh ginger and garlic will have you in another world. Your mouth will be thanking you from the first bite.


For this recipe you will need:

  •          2 lbs fresh salmon fillet, skinless
  •          1 lime
  •          Honey (enough to your liking, but start with 6 tbsp)
  •          2 tbsp soy sauce (you can also add more to your liking)
  •          Salt, pepper, and paprika to season
  •          4 cloves of garlic (minced)
  •          1 tbsp of grated ginger
  •          2 tbsp of butter


I start this recipe off with a fresh salmon fillet. I slice the fillet into about 10 pieces. I season both sides of the fillets with salt, pepper, and paprika to my liking. Try not to be too heavy handed with the salt, keeping in mind that we will be adding soy sauce to the glaze.

Next I use a garlic press to crush the garlic, but if you don’t have one you can remove the skins of the garlic cloves by placing a knife flat side down on top of each clove and pressing down on the cloves until they crack. This should help make the skin come off easily by peeling it with your fingers. You can then finely chop up the garlic into small bits so you won’t bite into large chunks. Then you move on to the ginger. You can peel the skin of the ginger using a spoon, and then using the smallest side of a cheese grater, grate the ginger until you have enough.



We will now start to melt our butter and sauté the garlic and ginger in it for about one and a half to two minutes. Your flame should be on medium heat. Keep your eye on it because garlic burns quickly, and we don’t want that. You will start smelling this beautiful aroma and that’s how you know its time to add the honey and the soy sauce. Let the sauce combine and thicken for three to five minutes while stirring every so often and then squeeze the juice from half of the lime into the mixture. Add your salmon fillets into the sauce and begin to baste them by using a spoon to cover the tops fillets with the sauce it’s cooking in constantly until the fish is cooked halfway through (about five to six minutes). Make sure you’re using an oven safe pan because now we will transfer the pan into your ovens broiler. Keep a close eye on the fish every two minutes and baste with the sauce. This will cook quickly, so it will take about five to six minutes. Remove the fish from the broiler and transfer out of the pan into a plate. Then put the pan back on the stove, with the flame on medium-high heat to cook down the sauce so it can thicken a little. The longer you cook it, the thicker it will be, but three to five minutes should do the trick. Drizzle all of the sauce over the fish and you are now ready to serve and wow your guests/partner/family, or whoever is lucky enough to indulge. Enjoy!


 


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Garlic & Ginger Salmon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Speshyl
  • Total Time: 25 minutes
  • Yield: 8 people 1x
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • 2 lbs Fresh Salmon Fillet (skinless)
  • 1 Lime
  • 1/2 cup Honey
  • 3 tbsp Soy Sauce
  • Salt
  • Pepper
  • Paprika
  • 4 cloves Garlic (minced)
  • 1 tbsp Ginger (grated)
  • 2 tbsp Butter

Instructions

  1. Slice salmon fillet into good sized pieces (I was able to get 10 pieces). Season with the salt pepper & paprika to your liking.
  2. Crush & mince your garlic, and grate your ginger. Melt the butter in an oven safe pan over medium heat, and start to sauté your garlic and ginger for two minutes. 
  3. Add the honey and soy sauce to the pan and allow it to combine and thicken for three to five minutes (stirring every so often). Squeeze in the juice from half of your lime.
  4. Add salmon fillets into the pan and begin to baste them by using a spoon to cover the tops fillets with the sauce it’s cooking in constantly until the fish is cooked halfway through (about five to six minutes).
  5. Take your pan and insert it into your ovens broiler. Keep a close eye on the fish every two minutes and baste with the sauce. This will cook quickly, so it will take about five to six minutes. Remove the fish from the broiler and transfer out of the pan into a plate.
  6. Put your pan with your leftover sauce back on the stove, with the flame on medium high heat so it can thicken back up. After about 5 minutes, drizzle the sauce over the fish and serve.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course

Did you make this recipe?

Tag @thedailyspeshyl on Instagram and hashtag it #thedailyspeshyl

Lunch/Dinner, Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. Siesta Suga says

    October 9, 2018 at 11:31 am

    Speshyl, the next time I do salmon, I’m going to try this recipe! If you haven’t already, try smoked paprika–I’m addicted!

    Reply
    • Speshyl says

      October 9, 2018 at 5:41 pm

      Thank you so much, that sounds awesome! I’ll definitely give it a try!

      Reply

Primary Sidebar

Welcome To The Daily Speshyl

Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as an in-home Personal Chef to a high profile family, and cooking for private dinner parties; & a Food Blogger, sharing recipes and kitchen techniques with her online community of 50,000+ foodies across all social media platforms. Read More…

Keep In Touch! Subscribe to be put on the email list

Search

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • YouTube
  • Facebook
  • Twitter
  • Email

Copyright © 2025 · The Daily Speshyl · Genesis Framework · Log in