Ginger Soy Salmon
Yield: 4 servings
Active Time: 5 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
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Simple, flavorful marinade that gets soaked up by the salmon. It’s fast to prepare, easy to cook and makes for a magical weeknight supper.

Ingredients for Single Meal

  • 1 - lb(s) salmon fillet
  • - Salt and pepper
  • 1/2 - cup(s) soy sauce
  • 2 - Tbsp rice vinegar
  • 2 - tsp minced garlic
  • 1 - tsp ground ginger
  • Side: - veggies**
  • Side: - rice**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Cook rice, as directed.
  2. Preheat the oven to 400 F.
  3. In a small mixing bowl, whisk together the soy sauce, rice vinegar, minced garlic and ground ginger.
  4. Cut salmon fillet into serving sizes. Place in a small baking dish and season with salt and pepper. Pour the soy sauce mixture over the top.
  5. Bake in the preheated oven for 15 to 20 minutes, or until the salmon is no longer pink in the middle.
  6. Prepare the salad.
  7. Serve Ginger Soy Salmon with side salad and rice.

Freezeasy Meal Prep Directions

  1. Cut 2 lbs. of salmon fillet into 8 pieces.
  2. In a small mixing bowl, whisk together 1 cup soy sauce, 4 Tbsp rice vinegar, 4 tsp minced garlic and 2 tsp ground ginger.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 salmon pieces
  • Salt and pepper
  • Half of the soy sauce mixture

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw the salmon and marinade completely before transferring the salmon and toppings to a baking dish. Bake at 400 F for 15 to 20 minutes.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when the sauce is made with gluten-free soy sauce or coconut aminos.

Printable Label Recipe Title

Ginger Soy Salmon

Printable Label Instructions

Thaw completely, then bake at 400 F for 15 to 20 minutes, or until salmon is no longer pink in the middle.
Serve with rice and salad.

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