Roasted Soy Ginger Salmon

You know a fish recipe is good when your kid requests it for dinner every week! Roasted Soy Ginger Salmon couldn't be healthier, especially when served with sautéed Asian mushrooms or broccoli and brown rice  – and luckily it adheres to my "five ingredients or less" rule!



I marinate the fish for at least a few hours before roasting, but I have made it last minute and no one seems to notice. It sounds like a lot of garlic and ginger, but the flavors are balanced by the soy sauce and orange juice. 

Roasted Soy Ginger Salmon

Serves 4-5

1/2 cup orange juice, freshly squeezed (about 2 oranges)
1/4 cup reduced-sodium soy sauce, or Tamari
4 cloves garlic, chopped
1/4 cup ginger, chopped (about a 2" slice)
2 lbs. wild salmon

Add orange juice, soy sauce, garlic and ginger to a large ziplock bag. Then add the salmon, seal bag and allow to marinate for a few hours in the refrigerator.

Preheat oven to 425 degrees.

Add about 1/3 cup of the marinade to a 9x13" pan, reserving the rest of the marinade.

Remove salmon from the marinade (reserving the marinade), and place fish in the pan.

Roast salmon for about 20 minutes (depending on thickness) until just cooked through.

Meanwhile, bring the rest of the marinade to a simmer in a separate pan and cook until the liquid is reduced and is slightly thicker. You want it more "sauce-like" and less "liquid". This usually takes about 10-15 minutes depending on the heat. I usually roast the salmon and simmer the sauce for about the same length of time.

Pour marinade over salmon and serve.