Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful Soy Ginger Salmon on your table in less than 15 minutes!
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Quick & Delicious Salmon
Seafood is wonderful. Not only is it delicious – it’s super nutritious! Plus seafood is simple – it doesn’t require many ingredients or much time or effort to turn into something spectacular.
Salmon, hands down, is my favorite fish. I’ll admit that my my favorite way to eat salmon is raw – sashimi every day if I could. Of course I enjoy it cooked – it’s a must that it’s cooked properly. Overcooking salmon is the biggest no-no.
Looking for more fish & seafood recipes? Check out this Blackened Mahi Mahi & Brown Butter Haddock!
Ingredients & Instructions
Often people express that they just don’t know how to prepare fish properly. It truly can be simple to prepare and today I’m going to share a foolproof method – poaching.
Poaching will ensure a moist piece of salmon and is a method loved by novice & professional alike. Poaching in a simple mix of soy sauce, water, honey with a bit of garlic & ginger makes for a moist and flavorful piece of salmon.
The key to poaching is to remember that you’re not trying to boil fish. Add all ingredients, except for the salmon, and bring the liquid to barely a simmer over low heat. Barely a simmer means just a few odd bubbles.
You’ll have this Soy Ginger Salmon on your table in less than 15 minutes total – start to finish. Yup – NOT EVEN 15 minutes. So quick – you’ll have to get your sides started before hand. I love this poached salmon with white rice & a crisp green veggie.
A Few Words on Sustainable & Domestic Seafood
Let’s take a moment to talk about our seafood and where it comes from. Sustainable and domestic are so important when purchasing seafood.
Why does sustainability matter? It matters to ensure the health and balance of our ocean and marine life – for today and generations to come. Sustainability is vital in ending overfishing, maintaining populations and rebuilding depleted populations.
Why does domestic matter? There are serious concerns with methods of fishing, farming & handling of our seafood in certain countries. Not to mention the work conditions of the fisherman & processors in those countries. Buying domestic not only ensures that your seafood is the best you can eat – you’ll also know it’s been handled in the finest matter from catch to purchase. Buying domestic also supports jobs in our fishing industry here in the United States.
ALL Alaska seafood is wild & sustainably caught. Alaska, since 1959, is the only state with sustainability written into its constitution.
Alaska is proudly the nation’s largest source of domestic seafood. Almost 60 percent of all the wild seafood harvested in the Unites States comes from Alaska.
Alaska is dedicated to only harvesting as much fish as the environment can handle. This allows the marine ecosystem and seafood species to continue to replenish year after year.
So here’s to a delicious, nutritious, quick dinner you can feel good about eating in every way! Salmon is naturally loaded with protein, minerals, vitamins and heart-healthy omega-3 fatty acids. It’s recommended that Americans consume 8 ounces of seafood per week – here’s an easy way to start!
Hope you enjoy!
Amanda ♥
Soy Ginger Salmon
Ingredients
- 1-2 pounds Alaska salmon about 1″ – 1 1/2″ thickness
- 3/4 cup water
- 1/2 cup soy sauce regular or low-sodium
- 4 cloves garlic minced
- 1 ” – 1 1/2″ knob of fresh ginger grated (ginger is easiest grated if frozen before use)
- 3 tablespoon honey
Instructions
- Prep salmon if necessary. I leave the skin on, but you may remove for poaching if you’d like. Remove any bones if necessary.
- Combine water, soy sauce, garlic, ginger & honey in a medium saucepan. You want the salmon to be just about fully immersed in the liquid – so choose an appropriate size pan. The salmon can be poached in batches if necessary.
- Over low heat, bring liquid to just below a simmer. You’re aiming to see just a few bubbles here and there. Maintain temperature and let liquid cook for a few minutes for flavors to combine.
- Add salmon. Cook for about 5 minutes, maintaining liquid temp. Salmon should be opaque thoughout. Gently remove.
- Thicker pieces of salmon may need to cook for an additional minute or two.
- Serve each piece of salmon with a generous amount of poaching liquid spooned on top.
Loved this recipe. Did you know that Barack Obama’s favourite meal is salmon, wild rice and broccoli PLUS apparently that combination is incredibly healthy for cancer patients. Something I discovered when my my my husband was dying of an incurable cancer. Being British, the only way I’ve ever poached salmon is in a fish kettle. Will definitely try this out. Thanks, Fiona
Hi Fiona. So sorry to hear of your loss.
I do hope you enjoy the recipe!
Best to you ♥
I love salmon too. I have never had it poached, but it sounds amazing. I really need to try this.
Thanks so much Dawn ♥
This salmon looks perfect! So yummy and the whole plate looks lovely.
Thanks so much Amy ♥
I made this for dinner tonight, I’ll admit I used ginger from a tube, yet it was fantastic. I’ served it with noodles (cooked in chicken stock with a couple of spoons of the salmon poaching liquid) and scattered sliced spring onions over the top for a bit of colour and it was wonderful. Thank you for this recipe x
love your recipe Amanda !!!! the salmon was sooo yummy and very easy and quick to prepare, of course I used good quality salmon here in Edmonton, very hard to get good sea food here in Edmonton.
I used local bok choys and local carrots we got from the farmers’ market.
thank you for sharing such a great recipes …
keep me posted of your others yummy and easy stuffs as I am a real beginner cook !