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Here is a simple salmon recipe that is perfect to whip up and throw into the oven on a busy weeknight: Honey-Ginger Baked Salmon. The perfect protein to make and serve however you prefer!

Large salmon filet in white oval baking dish covered in marinade, sesame seeds, and sliced green onions.

Beautiful, center-cut salmon is drizzled with an Asian-inspired honey-ginger sauce and baked until it is cooked through and flakey. I love serving this with my Stir-Fried Szechuan String Beans with Shiitake Mushrooms and steamed white rice for a complete meal; however, it really pairs nicely with most veggies and salads! And if you’re looking for another baked salmon recipe, try my Sheet Pan Gochujang Glazed Salmon!

Large salmon filet in white oval baking dish covered in marinade, sesame seeds, and sliced green onions.

This is a great way to quickly prepare salmon with little effort. Simple season and marinade then pop into the oven while you get the rest of your meal prepared. Plus, minimal clean up which is always a win!

I hope you enjoy this salmon as much as my family does!

5 from 16 votes

Honey-Ginger Baked Salmon

Servings: 4 people
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Ingredients 

  • 1.5 pounds center-cut salmon
  • 2 tbsp honey
  • 2 tbsp coconut aminos
  • 2 cloves minced garlic
  • 1 tsp minced ginger
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame seeds
  • 1 tsp toasted sesame oil
  • 4 scallions thinly sliced, white parts only
  • ½ tsp kosher salt
  • ¼ tsp white pepper

For Serving:

  • Thinly sliced scallions green parts only
  • 2 teaspoons toasted sesame seeds

Instructions 

  • Preheat the oven to 400 degrees F and place the salmon in an oven safe baking dish (I use a 2 ½ quart oval roaster).
  • In a small bowl, whisk together the honey, coconut aminos, garlic, ginger, rice vinegar, sesame seeds and sesame oil until well combined.
  • Pour the sauce over the salmon. Sprinkle the top with scallions, the salt, and pepper.
  • Transfer to the oven and bake the salmon for 10 minutes. After 10 minutes, carefully baste the salmon (spoon the sauce over the top of the salmon). Continue cooking until the salmon is cooked through and flakes easily with a fork, 8 to 10 more minutes.
  • Remove the salmon from the oven and let cool for 5 minutes. Meanwhile, spoon the sauce again over the top of the salmon and garnish with toasted sesame seeds and scallions, if desired.
  • Serve and enjoy.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass
Servings: 4 people
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Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating




32 Comments

      1. 5 stars
        Absolutely delicious! My 4 and 2 year old devoured it and even had seconds. This dish goes perfect alongside some rice and garlic asparagus! Thanks so much for this recipe! Will definitely be making again (probably weekly)

        Reply

    2. Trying this tonight with roasted green beans and cauliflower rice! The smell is literally making my mouth water!

      Reply

  4. Another favorite from Defined Dish! Super simple weeknight dinner on the table in about 20 minutes. I served with some roasted broccoli, so yummy!

    Reply

      1. You can do either!! I wouldn’t eat it with this recipe personally if I left it on, and just flake the salmon off (since it’s cooking in the sauce it’s a soggy skin, and not crispy). But you can also ask your fishmonger to remove the skin!

        Reply

  7. 5 stars
    This recipe was a hit with the whole family and so easy to make! This will be a regular on my weeknight dinner rotation from now on thanks!

    Reply

  8. I am eager to try this recipe but have frozen fillets from Costco. Would the cooking time differ for 3-4 individual fillets?

    Reply

  9. This salmon was bangin! I omitted the salt and still found it had plenty of saltiness from the marinade. Don’t skip the white pepper 🙂

    Reply