Monday, February 16, 2015

Balsamic Ginger Salmon

Balsamic Ginger Salmon - get the recipe at Barefeet In The Kitchen
Salmon marinated with balsamic vinegar, soy sauce, and fresh ginger creates one of the most flavorful salmon dishes I've ever tasted; this is also the only seafood meal to consistently receive two thumbs up from my entire family!

For years, the only way I prepared fish was with a sprinkling of salt and pepper and a drizzle of oil and lemon. We didn't eat it often enough that I ever felt the need to play with different recipes. I wish I'd known then that there were so many other options! Over the past year, my family has eaten more seafood than we would have imagined possible a few years ago. (This happens when your husband is fortunate enough to bring home 100 pounds of fresh fish from Alaska!)

For anyone who is not a big fan of fish for the sake of fish, a marinade is an excellent option for adding more flavors and changing the overwhelming "fish-factor" in the meal. I played with a couple different salmon and balsamic vinegar combinations before running across this one and let me tell you, it is a keeper. When I made this last week, it was voted "two thumbs up and the best salmon ever" by my oldest two boys. The fact that my youngest ate every bite of his without pausing for chatter is huge praise all by itself.

Balsamic Ginger Salmon
recipe adapted from A Hint of Honey
Yield: 6 servings
(printable recipe)

2 pounds salmon, sliced into fillets
3 tablespoons light flavored olive oil
2 teaspoons sesame oil, I used toasted, but either oil will work
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 teaspoons honey
1 large clove garlic, minced
2 teaspoons grated fresh ginger, I grated mine straight from the freezer
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 green onions, about 3 tablespoons thinly sliced, reserve 1 tablespoon for garnish

Place the salmon fillets in a gallon size ziploc bag or in an airtight container. Whisk together all remaining ingredients and pour over the salmon. Seal and turn to coat the salmon. Refrigerate for 2-3 hours.

Preheat the oven to 400 degrees. Line a baking sheet with parchment. (The parchment will make cleanup easier and allow you to easily pour the sauce over the fish as you are serving it.) Place the salmon on the parchment and pour any extra marinade over the fillets. Bake for 10-12 minutes*. Serve over rice and drizzle with the pan juices. Enjoy!

* Cook the fish 2 minutes less than your estimated time, then check for doneness. You can always pop it back in the oven, but you can’t fix an overcooked piece of fish. The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon is best warm and flaking, but still a bit translucent even after resting.

Salmon marinated with balsamic, ginger, and soy sauce - the most flavorful salmon you can imagine! Get the recipe at Barefeet In The Kitchen

{originally published 3-19-13 - recipe notes and photos updated 2-16-15}

ONE YEAR AGO: Bacon and Egg Breakfast Tacos
TWO YEARS AGO: Mexican Pork Chile Verde
THREE YEARS AGO: Spicy Pork with Asian Greens


  1. Your fish marinades and glaze recipes have changed the way we cook fish in our house. I have always cooked my fish simply, like you said, with just lemon, salt and pepper, sometimes with fresh salsas, and I really like it that way. But it was a huge discovery for me when I tried one of your glazes. I only wish I had known about them when the kids were at home, I think they would be fish lovers today!

  2. There you go again - dangling that lovely salmon in front of me! Yum - sounds amazing and the photos are beautiful.

  3. Everyone else in the house would love it! I just don't like fish. I think this would do good as a marinade for grilled fish too, as long as it wasn't direct heat, which might burn.

  4. We love salmon just about any way - but this looks ridiculously good. Putting it on the list for next fish day!

  5. This looks fantastic! We love Asian-inspired salmon!

  6. I love experimenting with flavors on fish... salmon is my favorite, although Chris can't stand it... makes it hard to put on the table with that sort of attitude :) This is a great flavor combo though, I will be using it for sure!!

  7. What a delicious, gorgeous dish!!! I love how bright these photos are...

  8. I love salmon and am always looking for new ways to cook it!


  9. I recently found your blog and have been delighted with the results of trying your recipes. This one was delicious and all of my kids (7, 5, and 3) loved it!

  10. Yum, yum, yum, I made this last night for a dinner party I went to. yes one of the best ways I have ever had salmon before:) it was a huge hit everyone loved it, there was silence around the table because everyone was to focused on eating. marinated it for over twenty four hours I don't now if that did anything, paired it with Brussels sprouts and cauliflower rice:) yum yum:)

  11. I made this last night - it was delicious! I knew you can't go wrong with ginger & soy, but have never really marinated salmon before. Thank you for your wonderful recipes. I don't often comment, but have made many. :)

  12. Brilliant recipe and I'd never used parchment paper for baking fish, made it so easy .Thank you!

  13. Oh my goodness, yes. I make Asian Salmon Rolls (you should check them out) that have a similar marinade. The kids love them - and ya, they don't love fish. Sigh. I want this!

  14. This sounds really good, and brilliant idea to use parchment!

  15. This salmon recipe looks so good I can almost taste it. I think my kids will love it too.

  16. Okay now this is the type of dish I could eat multiple times during the week. Looks so delicious!!

  17. Oh yumm, I love all things balsamic!