I’ve always known that the health benefits of salmon are substantial, but sometimes salmon just tastes too fishy and so I tend to find myself shying away from it.
This Ginger Soy Salmon recipe, however, is one of the best-tasting and easiest salmon recipes I’ve ever tried.
The basics of this recipe have been around for a while and are mostly well-known, but I created my own version and wanted to share it with all of you in case any of you aren’t familiar with this popular salmon recipe. The ginger, soy, and garlic marinade really work perfectly with the salmon and give it some amazing flavor without affecting the Points value.
Each serving is just 5 Points, making this an excellent Weight Watchers dinner recipe choice. Pair it with a salad and some quinoa or rice, and you’ve got one insanely healthy and light dinner that is also pretty filling.
If you want to incorporate some more salmon into your diet, then this Ginger Soy Salmon Recipe is a must-try.
Ginger Soy Salmon Recipe
Equipment
- 1 Oven
Ingredients
- 1 ½ lbs fresh salmon - skin removed, cut into 6 fillets
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 cloves garlic - minced
- 2 tsp fresh ginger - minced
Instructions
- Prepare marinade by combining soy sauce, sugar, garlic, and ginger in a small bowl.
- Place salmon fillets in a large, Ziploc and pour the marinade over it. Seal, and refrigerate for at least 3 hours, turning occasionally to ensure the marinade covers all of the fish.
- Preheat oven to 425 degrees.
- Seal salmon in aluminum foil, place on a baking sheet, and place in oven.
- Cook for 15 minutes, or until salmon is cooked through and flakes easily with a fork. Serve immediately.
6 Comments
made this tonight and it was delicious. I’ve been raving to everyone about this site! I don’t think I could do weight watchers without it!
Making this for dinner tonight. I just started WW in Feb 2013 and your site has been a real resource. Thanks so much.
I made this for dinner tonight and my family loved it! The fish was so tender and flavorful. Will definitely be making this again soon!
How freezer friendly is this once it is made? Being single I like to make recipes to freeze in individual servings for packing.
I always make this ahead in a Ziploc bag and put it in the freezer right away. I get it out the morning we plan to eat it and it marinades as it thaws. Perfect! Even a hit with my little kids, they love it!
This looks scrumptious! And you could probably lighten up a wee bit more by using the Splenda “brown sugar”… I used to make a salmon glaze (from the Curves Member Guide) that used Splenda and it was a hit!