Salmon is on standard rotation at my house. The omega-3-rich and protein-packed pick is simple to prepare and can be cooked in a variety of ways—grilled, roasted, in an air fryer.

Featured Review

This recipe was delish!! Cooked it in the air fryer and it was crispy on top and took some of the sauce and drizzled on top! So easy to make!

Renee
(5 stars) 3 ratings
Add your review

I also love to whip up different marinades to add new flavor themes each time I make it. Sometimes, I go for a savory spin and use miso. Other times, I opt for a fuss-free lemon and herb version. In this recipe, I create a sweet, flavorful marinade using honey, ginger and garlic. It leaves a wonderfully delicious coating on a super healthy protein source.

Try my Miso-Glazed Salmon.

(5 stars) 3 ratings

Honey-Ginger Salmon

Salmon is on standard rotation at my house. The omega-3-rich and protein-packed pick is simple to prepare and can be cooked in a variety of ways—grilled, roasted, in an air fryer.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinade Time: 1 hour
Total Time: 1 hour 20 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 3 tablespoons reduced-sodium soy sauce
  • 1½ tablespoons extra virgin olive oil
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon grated ginger root, or 1 teaspoon ginger powder
  • 2 tablespoons honey
  • 4 salmon filets, ~1½ pounds total

Instructions
 

  • Combine all marinade ingredients: soy sauce, olive oil, garlic, ginger and sweetener. Add salmon to a bowl or bag and pour marinade over it, swishing it around to cover the fish. Refrigerate for about an hour.
  • Preheat oven to 425˚ and position a rack to the top spot. Liberally mist a baking sheet with oil spray. Place salmon skin side down (if skin is intact) and roast in the oven on the top rack for about 10 to 15 minutes (discard leftover marinade).
  • Set oven to broil and finish under the broiler for a few minutes to crisp the tops, if you’d like them more well done. (A general rule: Cook for about 4 minutes per ½-inch thickness of salmon, or until the internal temperatures reaches 125˚ to 130˚ for medium. Add a few more minutes if you prefer it well done; subtract a few minutes if you want it medium rare.)
  • Alternatively, you can grill salmon. Make sure fish is at room temperature. Place salmon on a pre-heated indoor or outdoor grill, skin side down (discard leftover marinade).
  • Cook for 5 to 8 minutes, depending on the thickness. Use a wide spatula to carefully flip to the other side and cook for another 4 to 5 minutes, or until it reaches your preferred level of doneness. (Note: Salmon should release easily from the grill; if it doesn’t, wait another 1 minute or 2 before flipping.)
  • Keep in mind most salmon filets take just about 12 minutes to cook through, so pay close attention to avoid overcooking.

To cook in the air fryer:

  • Preheat to 400˚ (for ~4 mins). Mist the bottom with nonstick oil spray, add salmon fillets (one or two at a time, depending on how big your basket is) and cook for 6-8 minutes depending on the thickness of the salmon and desired doneness.

Notes

Note: Heartburn sufferers may need to omit the garlic and limit the ginger if they have found they’re sensitive to the spice.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 290Carbohydrates: 3gProtein: 38gTotal Fat: 14g— Unsaturated Fat: 12g— Saturated Fat: 2gCholesterol: 110mgSodium: 240mgPotassium: 675mgFiber: 0gTotal Sugar: 3g— Natural Sugar: 0g— Added Sugar: 3gVitamin A: 330IUIron: 1.1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!