Thai Ginger Salmon Recipe

Prepare aromatics

Peel and grate the fresh ginger finely (about 2 tablespoons). Peel and mince 3 garlic cloves. Thinly slice and de-seed the Thai red chile if you prefer less heat; mince finely.

Combine marinade

In a medium bowl, whisk together grated ginger, minced garlic, minced chile, 3 tablespoons light soy sauce, 1 tablespoon fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 tablespoon neutral oil, and 2 tablespoons water until sugar dissolves and mixture is homogenous. Taste and adjust: add more lime for brightness, more sugar for balance, or more chile for heat.

Season salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly cracked black pepper (about 1 tsp salt total and 1 tsp pepper total).

Marinate

Place salmon fillets skin-side down in a shallow dish or zip-top bag. Pour two-thirds of the marinade over the fillets, reserving one-third for finishing sauce. Ensure the fillets are coated; refrigerate and marinate for 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with the acid).

Preheat pan or oven

If pan-searing: heat a large nonstick or stainless steel skillet over medium-high heat and add 1 tablespoon neutral oil. If oven-roasting: preheat oven to 425°F (220°C) and line a baking sheet with foil or parchment; brush with oil.

Cook salmon (pan method)

For pan-searing, place fillets skin-side down in the hot skillet. Press gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed for 4–5 minutes until skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and spoon a little reserved marinade over the top. Cook 1–2 minutes more for medium doneness (internal temp 125–130°F / 52–54°C). Remove to a warm plate.

Cook salmon (oven method)

For oven roasting, place fillets skin-side down on the prepared sheet, brush with a little reserved marinade, and roast 8–12 minutes depending on thickness, until the fish flakes at the thickest part and reaches about 125–130°F (52–54°C) for medium. Broil for 1 minute if you want extra browning on top.

Warm finishing sauce (optional)

While salmon rests for 2–3 minutes, warm the reserved marinade in a small saucepan over low heat for 1–2 minutes to meld flavors (do not boil). If you prefer a thicker glaze, whisk 1/2 teaspoon cornstarch into 1 tablespoon cool water and stir into the warm sauce, simmering briefly until slightly thickened.

Plate and garnish

Transfer salmon to plates. Spoon the warmed finishing sauce over each fillet. Scatter chopped cilantro leaves and thinly sliced scallions over the top. Sprinkle with toasted sesame seeds and serve with lime wedges on the side for squeezing.