Tamarind-Ginger Glazed Salmon
This quick and flavorful Tamarind-Ginger Glazed Salmon features a sticky, savory-tangy coating that perfectly complements the rich fish, making for an elegant yet easy weeknight meal.
For 2 servings
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
Pat the salmon fillets dry thoroughly with paper towels. Season both sides lightly with salt and black pepper.
In a small bowl, whisk together the tamarind paste, soy sauce, grated ginger, minced garlic, and olive oil until well combined. This is your tamarind-ginger glaze.
Place the seasoned salmon fillets on the prepared baking sheet. Generously brush the tamarind-ginger glaze over the top and sides of each fillet, ensuring an even coating.
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 63°C (145°F). The glaze should appear slightly caramelized and sticky.
Carefully remove the baking sheet from the oven. Let the salmon rest on the baking sheet for 2-3 minutes before serving.
Transfer the glazed salmon fillets to individual plates. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds.
Serve immediately with your favorite side dishes, such as steamed rice and stir-fried vegetables.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip patting the salmon dry; this helps the glaze adhere better and promotes a nicer sear/caramelization.
- 2For extra flavor, you can marinate the salmon in the glaze for 15-30 minutes in the refrigerator before baking, but it's not strictly necessary for this recipe.
- 3To check for doneness without a thermometer, gently press down on the thickest part of the fillet with a fork. If it flakes easily and the flesh is opaque throughout, it's done.
- 4If using a thicker salmon fillet (e.g., wild-caught sockeye), you might need to add a few extra minutes to the cooking time.
Adapt it for your goals.
Protein Swap
This glaze works wonderfully with other proteins like chicken thighs, firm tofu (pressed and pan-fried or baked), or even shrimp. Adjust cooking times accordingly.
Spice It UpSpice It Up
Add a pinch of red pepper flakes or a dash of sriracha to the glaze for a subtle kick of heat.
Herbaceous TwistHerbaceous Twist
Stir in some chopped fresh cilantro or basil into the glaze or use as a garnish for a fresh, aromatic finish.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of EPA and DHA omega-3s, which are crucial for heart health, brain function, and reducing inflammation.
Good Source of Protein
Provides high-quality protein essential for muscle repair, growth, and overall bodily functions, promoting satiety and energy.
Antioxidant Boost
Ginger and garlic are packed with antioxidants and anti-inflammatory compounds that support the immune system and protect cells from damage.
Frequently asked questions
Yes, but ensure they are fully thawed in the refrigerator overnight and thoroughly patted dry before seasoning and glazing for the best results.
