This salmon recipe is one of my absolute favorite ways to turn salmon into a complete meal. You roast brussels sprouts in the oven and prepare a date-ginger dressing that is both extremely good for you (there’s so much ginger!) and also incredibly delicious. It’s like a sesame ginger dressing, but plant-based and creamy. While the brussels sprouts roast, you quickly sear the skin side of the salmon to get it crisp, then pop it in the oven to finish with the vegetables. What this leaves you with is a 30-minute dinner that feels like it took much longer.
It’s proof that all you need are pantry staples, salmon and your favorite vegetable, and you can make something pretty amazing!
What I love about this recipe is that it all finishes at relatively the same time, which is important when you want dinner to be hot and ready ASAP. The Brussels sprouts start first in the oven, and then you quickly sear the salmon before popping it into the oven to finish.
Both of the dressings are easy, and they can be done while everything is roasting. So all you really need to do is a small amount of chopping prep, and then you are good to!
Ingredients for the date ginger dressing
The date ginger dressing is by far my favorite thing about this recipe. It’s reminiscent of a sesame ginger dressing, but a little less sugary and a bit creamier (while still being plant-based!). Even if you don’t want to use it on this recipe, it’s great on salads, rice bowls, white fish, sushi – so many things!
You will need:
- 1 2-inch knob of ginger, peeled, 0.8 ounces / 22 grams
- 2 medium garlic cloves
- 2 large medjool dates, pitted
- 1 tablespoon sesame oil
- 2 tablespoons avocado oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 1/4 cup cool water
How to make the glaze for the salmon
The salmon glaze is equally easy and delicious, plus it repeats some of the ingredients we use in the dressing, so you won’t be buying anything new! Here is what you need:
- 1 tablespoons maple syrup
- 1 tablespoon sriracha
- 2 tablespoons soy sauce or tamari
- 1 heaping tablespoon cornstarch
What is the best way to cook salmon?
I will die on the hill that to have perfect salmon, you need to use the stove PLUS the oven. But that doesn’t make it harder, I promise! It makes it easier!
The best way to cook salmon is:
- Put a sauté pan over medium heat and add a light touch of a high-smoke-point oil like avocado oil or grapeseed oil.
- Place the salmon skin-side-down on the pan and let it cook until it is done about a third of the way up the side of the fillet.
- Transfer the whole pan to a 425°F degree oven and cook for 7 minutes, or until the fillet’s internal temperature is 135°F.
And then boom. You salmon will release off of the pan like butter. It will have a perfectly crispy skin and buttery interior. It’s the best way to make salmon.
What other vegetables can I use in this soy glazed salmon recipe?
Any roasting vegetable is great in this recipe! I like to use the following, if you don’t have sprouts around!
- Broccoli
- Cauliflower
- Cabbage (any kind!)
- Kale
- Green beans
- Winter squash
Anything you can roast, is a great fit here!
Looking for similar recipes?
Here are a few other salmon favorites from the blog!
This recipe makes 16 protein-packed and flavor-filled spring rolls that I love boxing into four lunch packs to have throughout the week. It’s a take on classic spring roll ingredients, with a unique peach Nước Chấm sauce that combines Vietnamese flavors and peak summer fruit to make a uniquely flavorful (and slightly spicy!) summer spring roll.
This salmon recipe is sweet, slightly spicy, rich and tender, and done in no more than 30 minutes – and that’s being generous. If you want a quick, delicious and impressive protein that’s easy to make, this salmon recipe is it.
This creamy, easy curried salmon is one of my favorite ways to make a fast and healthy dinner. It’s quick to make, incredibly filling and incredibly adaptable. Plus it only uses minimal ingredients to make a slightly spicy, creamy, and repeatable sauce. It’s perfect as a healthy weeknight comfort food!
And that’s it for this Soy Glazed Salmon!If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Soy Glazed Salmon with Date Ginger Brussels Sprouts
This recipe is proof that you can make a lot happen with a few pantry staples, a good piece of fish and some vegetables! I love this recipe because it makes the perfect amount of date ginger dressing to coat the roasted Brussels sprouts, and the salmon quickly cooks and is finished with a spicy-sweet soy glaze. It’s dinner in 30 minutes, and a pretty delicious one, at that.
Equipment
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1 chef’s knife
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1 half sheet pan
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1 sauté pan
Ingredients
- 1 1/2 pounds Brussels sprouts
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- 1 2-inch knob of ginger, peeled 0.8 ounces / 22 grams
- 2 medium garlic cloves
- 2 large medjool dates pitted
- 1 tablespoon sesame oil
- 2 tablespoons avocado oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 1/4 cup cool water
For the soy glazed salmon
- 4 6-ounce salmon fillets, skin on
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon avocado oil
- 2 tablespoons maple syrup
- 1 tablespoon sriracha
- 2 tablespoons soy sauce or tamari
- 1 heaping tablespoon cornstarch
- 1 tablespoon toasted sesame seeds for garnishing
Instructions
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Equally stagger two racks in the oven and preheat to 425°F.
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Thinly slice the Brussels sprouts and add them to a half sheet pan. It will be a bit crowded, but if it starts to overflow, separate them into another pan.
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Drizzle the sprouts with one tablespoon of olive oil and a big pinch of kosher salt. Mix to coat.
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To a small blender, add the 2-inch knob of peeled ginger, 2 garlic cloves, 2 large medjool dates (pits removed), 1 tablespoon of sesame oil, 2 tablespoons of avocado oil, 2 tablespoons of rice vinegar and 2 tablespoons of soy sauce. Add 1/4 cup of cool water and blend until smooth. Taste and season with salt as preferred. Set this date ginger dressing to the side.
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Add the Brussels sprouts to the bottom rack of the oven and roast for 17-19 minutes.
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While the Brussels sprouts are roasting, season the salmon fillets on both sides with salt and pepper.
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Place a large sauté pan over medium heat and add 1 tablespoon of avocado oil. When this has preheated for 1 minute, add the salmon fillets, skin-side-down. Let them cook until the salmon has cooked about one third of the way up the fillet, about 3-4 minutes.
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Transfer the salmon in the sauté pan to the top rack of the oven. Bake the salmon for 7-8 minutes or until the internal temperature is 135°F.
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Note*** The Brussels sprouts should already be at the ten minute mark when you add the salmon, so let them continue to roast until the salmon is done. They should both be finished around the same time, with the salmon at the correct temperature and the Brussels sprouts beginning to char at the edges.
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While the salmon is baking, whisk together 2 tablespoons maple syrup, 1 tablespoon sriracha, 2 tablespoons soy sauce and 1 heaping tablespoon of cornstarch. When the salmon has two minutes remaining in the oven, pour the glaze over each fillet.
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Remove the Brussels sprouts from the oven and pour the date ginger dressing directly over them. Mix to coat.
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To serve, pile the sprouts evenly onto four plates, give each plate a salmon fillet and top with toasted sesame seeds!
