Soy Glazed Salmon

Name: Soy Glazed Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 80 min
Ingredients: 6 salmon fillets (individual sized, 4-5 oz each); 1/3 cup soy sauce (low sodium); 1/3 cup vegetable or canola oil; 2 tbsp hoisin sauce (or honey); 1½ tbsp rice vinegar; 1 tsp sesame oil; 1/4 cup green onions (finely chopped); 1 tbsp fresh ginger (minced); 2 garlic cloves (minced); 1 tbsp toasted sesame seeds (optional to garnish)

Sammy Montgoms

5 from 1 vote

Nov 09, 2026

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Salmon night doesn’t have to be complicated to feel like a treat, and this Soy Glazed Salmon is proof. It’s salty, a little sweet, loaded with fresh ginger and garlic, and it comes out of the oven tender and flaky in about 12 minutes. Most of the prep time is the salmon sitting in the fridge soaking up flavour, so you can set it up, go about your afternoon, and come back to a dinner that’s nearly ready.

Four oven-roasted salmon fillets with a honey soy glaze, topped with sesame seeds and chopped chives on a white plate.

I love how easily this recipe stretches. Every fillet bakes on one sheet pan, so cooking for six is no harder than cooking for two, which makes it a really good option when you’ve got family over or want lunches sorted for the next couple of days. And because the flavours are so familiar, it fits in with whatever you’re already planning to serve, whether that’s a bowl of rice, noodles, or a tray of roasted potatoes. Want more salmon? Try my Lemon Dill Salmon or Salmon Pasta with Lemon Cream Sauce.

😍 Why You’ll Love This Soy Glazed Salmon

Mostly hands-off: the marinade does most of the work, and the actual cook time is only about 12 minutes.
Big flavour from a short ingredient list: soy sauce, hoisin, ginger, garlic, and a splash of sesame oil give you a deep, salty-sweet glaze.
Easy to scale: everything roasts on one sheet pan, so four fillets or six is the same amount of effort.
Goes with pretty much anything: rice, noodles, potatoes, or a big pile of roasted veggies all pair nicely with that soy glaze.

🐟 Ingredients You’ll Need To Make This Soy Glazed Salmon

Salmon fillets: Individual fillets cook evenly and are easy to portion out. Skin-on fillets hold together best in the oven, so grab those if you can.
Low-sodium soy sauce: Using low-sodium keeps the salmon from tasting too salty after a full hour of marinating.
Vegetable or canola oil: A neutral oil helps carry all the other flavours into the fish and keeps the fillets moist while they roast.
Hoisin sauce: Hoisin adds a thick, slightly sweet, almost barbecue-like depth that helps the glaze cling to the salmon.
Rice vinegar: A little mild acidity keeps the marinade from tasting flat or too sweet and balances out the soy and hoisin.

Sesame oil: Just a little brings a toasty, nutty flavour.
Green onions: Finely chopped green onions add a fresh, mild onion flavour that works its way into the fish as it marinates.
Fresh ginger: Freshly minced ginger gives the marinade a bright, slightly spicy warmth.
Garlic: Adds a savoury bite that rounds out the whole marinade.
Toasted sesame seeds: These are optional, but a sprinkle over the finished salmon adds a little crunch and makes the fillets look extra nice on the plate.

Prepare the marinade: in a deep baking dish large enough to hold your salmon fillets, whisk together the soy sauce, vegetable oil, hoisin sauce, rice vinegar, sesame oil, chopped green onions, fresh ginger, and garlic until well combined.

Three honey soy glazed salmon fillets topped with sesame seeds and chopped chives on a white plate.

✔ How To Make This Soy Glazed Salmon Recipe

Marinate the salmon: place the fillets in the marinade, flesh side down and skin side up. Cover with foil and refrigerate for about 1 hour. Short on time? Aim for at least 15 minutes of marinating. An hour gives the flavours more time to develop.

Prepare for baking: preheat your oven to 400°F. Line a separate, clean baking sheet with parchment paper and arrange the salmon fillets skin side down.

Add the marinade: pour the remaining marinade into a small saucepan and bring it to a full boil before spooning it evenly over the fillets.

Bake: roast for approximately 10-12 minutes, depending on the thickness of your fillets. Begin checking at 10 minutes. The salmon is done when the thickest part reaches 145°F (63°C) on an instant-read thermometer. The flesh should be opaque and separate easily with a fork.

Garnish and serve: remove from the oven and sprinkle with toasted sesame seeds, if desired. Serve with rice, pasta, potatoes, or your favourite sides.

🗒 Variations

Add some heat: Whisk a teaspoon of sriracha or chili garlic sauce into the marinade, or add a pinch of red pepper flakes, if you like a little kick.
Citrusy: Add some fresh orange or lime zest and a squeeze of juice to the marinade for a brighter, fresher glaze.
Extra caramelized: Switch the oven to broil for the last 1 to 2 minutes so the top gets bubbly and a little charred at the edges. Keep a close eye on it, since the sugars in the hoisin can burn quickly.
Salmon rice bowls: Flake the cooked salmon over rice and top it with cucumber, avocado, edamame, and an extra sprinkle of green onions for an easy bowl.

🗒 Substitutions

Hoisin sauce: Honey is an easy swap and turns this into a honey soy glazed salmon with a lighter, sweeter flavour. Maple syrup also works in a pinch.
Soy sauce: Tamari or coconut aminos both work if you need this to be gluten-free. Coconut aminos is a bit sweeter, and you’ll want to check that your hoisin is gluten-free too.
Vegetable or canola oil: Avocado oil or a light olive oil are both good options. Anything neutral will do the job.
Rice vinegar: Apple cider vinegar or a squeeze of fresh lime juice can stand in for the rice vinegar.

🍴 Leftovers? Lucky you.

Leftover salmon keeps well in an airtight container in the fridge for up to three days. To reheat, warm it in a 275°F oven for 10 to 15 minutes, or microwave it covered in short 20 to 30 second bursts so it doesn’t dry out. It’s also really good cold, flaked over a salad or a bowl of rice for an easy lunch.

🤔 FAQ’s

Can I marinate the salmon overnight?

I wouldn’t go much longer than a couple of hours. The soy sauce and vinegar start to break down the texture of the fish over time, which can leave it a little mushy and too salty. Anywhere from 15 minutes to an hour is the sweet spot.

How do I know when the salmon is done?

The most reliable way is an instant-read thermometer. The salmon is done when the thickest part reads 145°F (63°C). It should also look opaque and flake easily with a fork.

Can I use frozen salmon?

Yes, just thaw it completely first. The easiest way is overnight in the fridge. Pat the fillets dry with a paper towel before they go into the marinade so the flavour has a better chance to stick.

Should I leave the skin on?

Leaving the skin on helps the fillets hold together and protects the bottom from overcooking. Slide a thin spatula between the skin and the flesh after baking and the salmon should lift right off.

What should I serve with soy glazed salmon?

Steamed jasmine or white rice is a classic choice, but it’s also great with noodles, roasted potatoes, garlicky green beans, roasted broccoli, or a simple salad with vinaigrette.

👩‍🍳 Hungry For More?

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