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Baked Soy Ginger Salmon

Submitted by Sue Hubbard, Jo-Carroll Energy, Inc.
Cuisine Asian Inspired


  • 1 lb. salmon fillets pin bones removed
  • 1- 4 inch piece fresh ginger grated (or use 1-1/2 T. ground ginger)
  • 1 clove garlic minced
  • 1/4 c. low sodium soy sauce
  • 1/2 c. red wine
  • 1/4 c. mirin*
  • 2 T. brown sugar
  • 1/2 of 1 lime juiced
  • 1 T. olive oil
  • 1 scallion minced for garnish


  • Combine soy sauce, red wine, mirin, brown sugar, garlic and 3/4 of the ginger in a saucepan. Cook for 10 minutes until reduced by half.
  • Remove from heat and add remaining ginger and lime juice. Let cool.
  • Rub the bottom of a baking dish with the olive oil and place salmon in it, skin side down.
  • Spoon a tablespoon of the glaze over the salmon and let sit for 5 minutes.
  • Spoon another tablespoon of glaze over salmon.
  • Bake for 10 minutes at 250 degrees.
  • Spoon another tablespoon of glaze over salmon and return to oven for another 10 minutes.
  • Continue to do this until salmon is medium rare.
  • *To make mirin at home, dissolve 1/4 c. sugar and 1/4 c. water in small saucepan over medium heat for 3-4 minutes. Do not stir. Cool. Add 2 t. rice vinegar and mix.