Sesame-Ginger Salmon

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews


  • 3 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon minced green onion
  • 2 teaspoons ground black pepper
  • 2 teaspoons minced ginger
  • 3 garlic cloves, minced
  • 2 (8 ounce) skin-on, center-cut salmon fillets


  1. Preheat oven to 400°F (205°C).
  2. Whisk rice vinegar, olive oil, sesame oil, soy sauce, green onion, pepper, ginger, and garlic together in a bowl; add the salmon and turn to coat. Marinate salmon at room temperature for 15 to 30 minutes.
  3. Place the salmon skin-side down into a 9x13-inch baking dish. Pour the marinade over the salmon.
  4. Bake salmon in the preheated oven until it easily flakes when prodded with a fork, 15 to 20 minutes.
Mealthy tip:

If you decide you'd rather grill the salmon, pour the marinade into a saucepan and bring to a boil so you can safely use it as a baste or a dipping sauce. It will also taste great on your veggies!


5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Tarragon Boi

Tarragon Boi says:

This was a really simple salmon recipe, but it turned out SO GOOD. I love salmon and am always looking for new salmon recipes. I ate it with rice, not the couscous like they did in the video.

Image of Tal Levitas

Tal Levitas says:

It tasted fine, but I feel like the soy sauce and ginger were a bit overpowering to the salmon. Next time I'd make the sauce separately and pour it on my rice instead of the salmon.

Image of Katie Hason

Katie Hason says:

Salmon and soy sauce just go together! I made it with basmati rice, and added extra soy sauce. So good! Reminds me of a salmon teriyaki bowl, but better. The sesame ginger sauce is mouthwatering!

Image of Mary Clare Holm

Mary Clare Holm says:

Super easy recipe. We will definitely be repeating this again very soon!

Image of McKenzie C

McKenzie C says:

I added a little brown sugar to the marinade and let it sit overnight. It was delicious! Perfect with light zucchini noodles.