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!
Salmon Spring Rolls with Peach Nước Chấm
Gochjang Butter Salmon
Curried Salmon & Herby Rice
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
Equipment
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
- Equally stagger two racks in the oven and preheat to 425°F.
- 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.
- Drizzle the sprouts with one tablespoon of olive oil and a big pinch of kosher salt. Mix to coat.
- 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.
- Add the Brussels sprouts to the bottom rack of the oven and roast for 17-19 minutes.
- While the Brussels sprouts are roasting, season the salmon fillets on both sides with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Remove the Brussels sprouts from the oven and pour the date ginger dressing directly over them. Mix to coat.
- To serve, pile the sprouts evenly onto four plates, give each plate a salmon fillet and top with toasted sesame seeds!
Comments
I really want to try this. I was looking, but couldn’t find the nutritional breakdown. Perhaps
I missed it. In particular, I am interested in the sodium per serving. Thank you.
I made the brussels sprouts today and they are perfect!! The dressing is to die for <3
I’m so glad you liked it!!
Thank you for your conviction to not have a pay wall for your recipes! So kind and generous! Just preordered your book! Good luck on your book tour and thank you for plant based recipes.
THANK YOU and I’m so honored you feel that way. I hope you enjoy the book recipes!
This recipe yielded perfect salmon! How do I keep the glaze on the salmon? It seeped to the sides and didn’t really adhere to the salmon itself. Did I need more cornstarch?
Can’t wait for your cookbook to arrive!
Hello! Ok so the glaze might need a bit more cornstarch or sugar, but overall it should be thin and designed to spoon over the salmon a few times 🙂 I’ll add a note to the recipe to say the same! Of course for a thicker glaze, you can add it to the salmon a few minutes early so it can reduce more.
This isn’t just 5 stars it’s Michelin star worthy. Clean, simple, original and delicious! We all loved it! I made exactly as written and the only thing I’ll do differently next time is use a smidge less ginger. But for people who can do spicy it’s perfect as is! Thank you! This will be a goto specialty dish for me from now on.
I’m so glad you liked it and good note on the spiciness level!
Made this for dinner tonight and your book arrived this morning! PERFECT BIRTHDAY!
Oh my gosh THIS MAKES ME SO HAPPY. I hope you enjoyed your birthday!
This was really tasty. The date ginger dressing is soo delicious I saved some and can’t wait to eat it on other veggies! Very simple, too. Thank you!
I’m so so glad!!
The flavor profile of this dish looks amazing! I was wondering if you think it would work with tofu?
Absolutely! I’d sear it on both sides before the oven, but it will work so well!
Made this last week and OMG the dressing is divine! Wish I had made extra so I could put it on everything all week. A fun, nutritious, and very achievable weeknight meal. Thank you!
So SO glad you liked it!
hi Justine, I am enjoying following your journey on your book tour and to making some of the recipes from it. I made this recipe the other night and we enjoyed it. I used dried dates and they didn’t get totally puréed. Would it be better with the medjool dates? In the photos it looks like the dates are a bit chunky so maybe that’s OK.
Hello! So any dates should work if you give the blender a bit of time, but I almost always only use medjool dates because they have the best texture and sweetness! Also it helps if you pit your dates first, buying pitted dates means they will be a bit drier.
This is such an amazing recipe, and the ginger date sauce especially is to *DIE* for. It tastes like a 2 hour meal, but came together in 30mins. 10/10!
Thanks so much for all of your great content. At least once or twice per week I cook a recipe from your blog as it never disappoints! Absolutely love your creative dishes! You are my favourite food blogger 😀
Your book was also on my Christmas wishlist, but my boyfriend surprised me a few days ago with it and said that he preordered it as soon as it was available because he knew that it would make me so happy – and it did!!
Now to my question: I just have skinless salmon at home. Would you still recommend to cook it in the pan before it goes into the oven?
Omg this makes me so happy!! And sorry for the delay here, I just got back from book tour so my blog has been sorely neglected! But you can just roast the salmon for 12-14 minutes at 425°F, no need to pan-sear it!
Made this for a dinner party and it was a huge hit!! The sauce that goes over the vegetables is amazing! Made this with broccoli instead of Brussels sprouts and it was amazing.
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