I feel like sharing this recipe is a little bit like cheating. It’s something that I toss together when I just can’t be bothered to cook because it literally takes at most three minutes to prep, then it’s in the oven for about 15 minutes, and that’s it – you’re eating soon after that. Since a lot of people have requested the recipe, here it is for everyone.
The cut of salmon doesn’t matter. It can be a fillet, or it can be a steak with the spine still in it. Just use whatever you prefer. Also the type of salmon also doesn’t matter, I just usually grab what’s offered at the best price for something that’s sustainable/environmentally friendly.
The recipe below is for one piece of salmon that’s already been portioned. If you want to scale the recipe for more pieces of salmon, just multiply it by how many pieces you want to cook. The cooking time will remain the same. If you don’t like salmon, feel free to substitute it with a different type of fish…but you might have to adjust the cooking time depending on what sort of fish you’re using.
Ginger Garlic Salmon
- 1 fillet or steak of salmon
- 1 teaspoon crushed/grated garlic (approximately 1 clove)
- 1 teaspoon grated ginger root
- 1 tablespoon soy sauce (or substitute)
- ¼ teaspoon brown sugar (or other sweetener)
- black pepper to taste
- Preheat the oven to 450° F.
- In a small bowl or a mug, mix together the garlic, ginger, soy sauce, and sugar. Stir until the sugar dissolves and everything is well combined.
- Line a baking dish with foil and give it a little spray of cooking oil, then place the piece of salmon into the baking dish.
- Spoon all of the sauce over the piece of salmon.
- Bake the salmon uncovered for 12 to 15 minutes, or even longer if you would like it more done. Just be sure to not overcook the salmon or it’ll get too dry and tough.
- Once the salmon is done, take it out of the oven and let it sit for about 5 minutes so the juices and sauce can soak back into the fish.
- Serve it with rice or noodles and veggies to make it a complete meal! My favorite way to eat this is as a protein for a salad.
Leftovers can be kept in the fridge, in an air-tight container, for up to three days.