Baked Salmon with Ginger root and Vegetables


CEDAR PLANK SALMON | with maple ginger glaze

Video taken from the channel: Downshiftology


Quick and Easy Honey and Soy Glazed Salmon, Pan Seared

Video taken from the channel: Recipe30



Video taken from the channel: Married To Food


Baked Ginger Lime Salmon Recipe

Video taken from the channel: Diana Keuilian


Honey Garlic Glazed Salmon Recipe Easy Salmon Recipe

Video taken from the channel: Cooking With Claudia


Roasted Salmon with Green Tea | Jamie Oliver

Video taken from the channel: Jamie Oliver


Baked Ginger Salmon Dinner Recipe!

Video taken from the channel: Tiff & Case

INGREDIENTS 100 g Salmon 2⅔ cup Cooked Brown Rice 5 tbsp Slivered Almonds 1 cup Green Beans 2 cup Broccoli Florets 1 small knob Ginger 1 clove Garlic 1 tbsp Coriander ½ whole Lemon. In 9 inch glass pie plate, toss green onion pieces with sesame oil. Cover and cook in microwave oven on high 2-3 minutes or until green onions are tender. Stir soy sauce, water and ginger into green onions in pie plate; top with salmon, skin side up, with thinner ends toward center. Cook, covered, 2 minutes.

Spoon lemon juice mixture over salmon; top with lemon slices. Carefully fold foil around fish, sealing tightly. Place packets in a 15x10x1-in. pan. Bake until fish just begins to flake easily with a fork, 15-20 minutes.

Open foil carefully to allow steam to escape. Meanwhile, place green beans, water and oil in a large skillet; bring to a boil. Combine first 3 ingredients in a small bowl, reserving 3/4 cup juice mixture for dressing. Place salmon fillets on a broiler pan coated with cooking spray. Baste fillets with remaining juice mixture.

Broil 4 minutes on each side or until desired degree of doneness, basting once after turning. Combine first 3 ingredients in a small bowl, reserving 3/4 cup juice mixture for dressing. Place salmon fillets on a broiled pan coated with cooking spray. Baste fillets with.

This crunchy combination of spring greens, baby spinach, red cabbage, and snow peas is powered up with salmon and topped with a sweet apricot-ginger vinaigrette. Nutrition Facts. Move the mushrooms and sweet potatoes to one side and place the green beans on the other side.

Place salmon in the middle, nestling it on top of the vegetables, if necessary. Spread half of the tahini sauce on top of the salmon. Roast until the salmon flakes, 8 to 10 minutes more. Brush salmon fillets evenly with the olive oil mixture.

Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily. Directions. Preheat the oven to 375 degrees F (190 degrees C).

Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended. Place salmon in single layer in a 9x13-inch baking dish. Put the salmon fillets in around the vegetables. Mix the soy, sesame oil and honey, and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.

Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon.

List of related literature:

Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Rub the salmon on both sides with 1 tablespoon of avocado oil, and season to taste with sea salt and lemon pepper.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

Reducing the oven temperature and gently baking the fish cooked the salmon perfectly.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Reducing the temperature and gently baking the fish cooked the salmon perfectly.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Smoked salmon, served raw on buttered brown bread, with just a squeeze of lemon and a grinding of black pepper, is perhaps the quintessential product of the cold-smoker’s art.

“The River Cottage Fish Book” by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
from The River Cottage Fish Book
by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
Bloomsbury, 2007

Note that the salmon isn’t ground, which would make it pasty; instead, it’s cut into little dice and blended with baby spinach and ginger, always great with fish.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Combine salmon, green onions, ginger, garlic, and salt in a large bowl and mix well.

“Racing Weight Cookbook: Lean, Light Recipes for Athletes” by Matt Fitzgerald, Georgie Fear
from Racing Weight Cookbook: Lean, Light Recipes for Athletes
by Matt Fitzgerald, Georgie Fear
VeloPress, 2014

Sprinkle the salmon with the salt and pepper, then place it on a broiler pan or rimmed baking sheet, skin side down.

“Real Food Keto: Applying Nutritional Therapy to Your Low-Carb, High-Fat Diet” by Jimmy Moore, Christine Moore, Maria Emmerich, Gray Graham
from Real Food Keto: Applying Nutritional Therapy to Your Low-Carb, High-Fat Diet
by Jimmy Moore, Christine Moore, et. al.
Victory Belt Publishing, 2018

Upend one ramekin on the bed of greens to remove the salmon mixture and garnish with cherry tomatoes and dill.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I make a similar marinade for salmon but I add mustard, you can’t taste it when it’s all cooked but gives the sauce or marinade a thicker consistency. But after your salmon is half cooked or changed its color uncover the foil and you will have a sauce reduction.

  • 0:00 Introduction
    0:46 Fresh ingredients for marinade
    2:09 Finishing the marinade
    2:56 Cutting the salmon
    3:27 Adding the marinade
    4:00 Bake @ 400 for 15-20 mins
    4:50 Making the garnish
    6:50 Making some spinach
    8:15 Plating

    Annotation Source:

  • Hello Claudia, I was so lucky tonight that I came across your channel. I don’t remember ever cooking salmon before. I used your recipe and oh, my! It is absolutely delicious! Thank you so much.

  • hey at the end of the video i would have loved it if u videod the fam eating together or tiff trying it….but love ur videos…the vibe u create is very good

  • The only thing missing from this video is Tiff’s taste test! Seeing people’s reaction to the fish is the best part of cooking videos.

  • I saved this video when you posted it and I just cooked it right now.. OMG IT TASTES BOMB!!! More cooking videos please! I am by no means a cook, so easy recipes like this to follow is life saving!


    Although flash cooking the spinach was lowkey the hardest part

  • Cooking tip for Casey. If your pan ever ignites/catches fire, you should add some cold oil to it and then cover it. It smothers the fire and gives it something to burn off.

  • First off, I’m disappointed that you cut off so much of the white part of the green onions. My dad says he’s the best part! ��
    Second, I was dying at the fact that you said the dish wasn’t the prettiest, because I was thinking that same thing lmao

  • more cooking videos casey! It looks bomb. Couldnt hear ya when you satay ur spinach there. Maybe a voice over? For future cooking videos. Hehe

  • definitely gonna try making them for my parents, and grandparents:) and gonna make my own but no onions, ginger, and green onions, cuz im not a big fan of them

  • hey nice video! that technique with hot olive oil it is used here in greece by my grandma when she made pasta! u should try it but dont do it inside your house cause there is a lot of smoke when u pour the hot oil on pasta. if u wanna try it boil some pasta, let them cool a bit try to find greek cheese called ‘mizithra’ put it in the pasta and then pour the oil.

  • Jamie, this recipe is so wonderful and tasteful the on next Wednesday I’ll go to the free market, here in São Paulo-Brazil, just to buy a piece of salmon to prepare that fantastic meal. And later I’ll let you know how it worked.

  • This recipe looks amazing…I tried it last night using the measurements & my sauce wasn’t that dark. We’re these measurements accurate?

  • Just found you.. Made the recipe, it was delicious ����…
    Love your video, the vividness, the close-up shots, the vibrancy and Ahh the movement… that’s how cooking & everything else in life should be gracefully sensual ��…

  • Why do every(mostly) male chef is very weird like gordon and jamie and more ect. They that action thing going onwhe’ they speak..sry for grammar english is my sec language

  • How do you do it? Just awesome and creative and delicious, over and over again!!!!!! You are the Picasso of culinary arts!!!!����������

  • I love ginger. And I’m Asian. Doesn’t anyone else find ginger too strong to bite into like that with every spoonful of rice? I would prefer grating it really fine or use larger chunks to take out when serving. Otherwise, this recipe looks really great

  • Thank you for the great recipe!
    I love your channel! I advised your channel to my coworkers and my friends who love eating healthy and who trying to eat healthy.

  • Just made this last night & it was a hit! Whole family loved it and instantly finished the entire dish! Easy recipe to follow. For reference I baked my salmon for 20 min in 400 degree Fahrenheit. It was perfectly cooked! Just in case anyone was wondering!

  • Will definitely try this, except the massive amount of ginger. As a person growing up with ginger in almost every dish, I’ve never seen anyone do a “ginger-sesame fried rice” before. Can’t imagine the burn in the mouth.

  • Your salmon will be over cooked at that rate and break up you worry too much about the way your video looks rather than using proper cooking techniques

  • A very well thought out dish, looks tasty, nutritive, colourful, and gives the chance to do a nice presentation. Jamie knows better boi

  • I made this tonight with some brocolli rice and grilled asparagus it was delicious. I have a new meal that I will be making at least once every two weeks. Love the Salmon.

  • Yas finally! Please do more cooking videos! Especially since thanksgiving and Christmas is around the corner! I need to make something for potlucks but I need ideas! Please share more recipes!

  • Tried a version of this salmon. Jasmine green tea to flavor a salmon fillet en papillote to retain the fragrance. Out of this world!!

  • This was super delicious �� I enjoy it very much and I added spinach with it and asperge……soooogooood thank you for the recipe ��‍����to do again

  • Hi, Im a novice in the kitchen but like the look of this. Was thinking of putting the fish on a bed of vermicelli rice noodles. Would you keep the noodles plain or add a bit more sauce so that it can run off the salmon on to the noodles? or something else?

  • Something wasn’t right in this video..
    The whole vibe with the added cutting effects and everything made me incredibly unsatisfied:(

  • Que rico! Looks delicious. I am sooo making this sometime this weeks God willing, but I’ll be using matcha powder….maybe? Great dish. Thank you Jaime!!!

  • Just made this and my dad usually eats one portion but he ate 2 and half from this recipe thanks a lot I’m going to start using this recipe from now on.

  • Hi Claudia I am a new subscriber and just made this dish……it turned out ABSOLUTELY PHENOMENAL!!!! Honestly one of the most tastiest salmon I have EVER had, Thank you for sharing, I am looking forward to trying many more of your recipes ��

  • I’m not a seafood fan but my family is. I’m trying to learn how to cook seafood for them. So, does the lemon keep the house from smelling like fish when cooking?

  • 1st time having salmon, and I’m excited the taste was great. I soaked the salmon in lemon juice and vinegar before i cooked it to removed the fishy taste from what I was told and it was amazing. Will be cooking salmon twice a week. Thanks for the recipe

  • Hello Claudia. I’m Robert from Maryland. Well I’m from Maryland but I lived in Sevilla for a long time and I love cooking. I cook everything I miss eating in Spain. I just wanted to let you know that I made this recipe tonight and it came out Phenomenal. It was one of those dinners where are you giggle a couple times throughout the meal because the flavors are just right. Thank you for sharing this recipe and good luck with your channel

  • Obviously loved it! My mother followed the recipe and I normally eat regular salmon, but this was the best salmon I ever ate with whole grain rice, thanks ❤️❤️

  • Thank you I just finished making your recipe for tomorrow dinner my daughter and her husband coming over for dinner will let you know the results later..God bless you..��❤️

  • Made this and almost burnt down my whole house wasn’t sure if I should broil on high or low and salmon was burned after first 10 mins. Thank you for the great recipe though maybe try it next year when there’s an updated version.

  • I really wish you wrote a list of ingredients in the description! Hard to constantly rewind and pause the video just to see what was used haha. But I love you cooking videos

  • Salmon did not turn out good very bitter because of the lemons. Dissapointed gonna hownto throw. I thought it will turn out goof reading the comments.

  • My salmon is marinating now in the refrigerator! My mouth is already watering! I haven’t tried this yet, but I have a feeling this will be going on my permanent rotation of dinner recipes!

  • I made your dish however I bbqed it and it was delicious we added maple syrup and honey mustard though with Tyme and chicken seasoning instead of chili flakes and Dijon mustard. Turned out fabulous thanks ��

  • So many negative comments! I don’t understand.. Jamie has always been a home cook! I absolutely love how his recipes and presentation always keeps things real and I don’t feel throw off in following his steps. Love the bright colours of the kitchen! Thou I actually think that he is being more edgy now compared to the past. No matter what I say. Just do you Jamie! ☺️ You are always one whom I will trust in home cook, warm and easy food. ��

  • I tried this today! super good! I baked it at 350 for 15 minutes then I broiled on 450 for 10 minutes! Still super juicy and yummy!

  • Looks so darn good! I actually never try salmon as it is not something common here, but I suppose I can try grilling some other fish

  • LOVED this recipe ❤️ it was my 1st time cooking salmon & lemme tell you it came out BOMB!! im making some tonight for the 2nd time ��

  • Awesome recipe! I’m going to give it a try today. Also, do you mind if I ask what accent you speak with? Sounds very interesting and unique to me!

  • What a beautiful presentation��and delicious and easy recipe to make. I have been making constantly the last year. Yummy. Thank you.

  • Great recipe! Made a few times for my family and everyone loved it. Nothing left each time. I do have one question: when I added white wines each time, the oil slashed like crazy for 10-15 seconds. Did any of you have same experience? How do I avoid that? Thanks

  • Why does your honey look more reddish color mine is a more brownish color? I have made this so many times in so many ways thx so much for this recipe ��

  • Claudia i live by myself so I have no customers as I say to share this creation with, but it was better than anything I ever had outside….I was so delighted..:)


  • the problem is they have not indicated the size of the salmon in grms or kgs so as one can be able to use the standard recipe for easy unit conversion.

  • great vid! Casey, you gotta get yourself a new pan. The one you were using in the vid has scratches which can cause cancer. Tip: always use plastic or wooden utensils to stir inside the new pan to avoid those scratches.

  • I tried this today with spinach and jamine rice and I must say I got lots of compliments. My kids who are usually not eager to eat salmon gobbled this down. Thanks for sharing

  • Great video Marcel! It looks delicious. Please be observant what type of salmon you buy. Fresh wild salmon is the best! The Norwegian salmon is the most toxic in the world and should not be allowed to sell or marketed. It causes miscarriages, strokes, and cancer,

  • I follow you on google + and I took a ride on your youtube channel. Interesting and there are also writing… I’d be happy if I made a ride on my channel and subscribe if you like

  • Awesome brother, me and my wife are having a salmon cook off to see who cooks it the best and I’m definitely using this recipe. Easy dish with eloquent flavors. Definitely subscribed

  • Hey Joel, I’ve done this recipe numerous times with Thai rice and it turned out perfect. Today I’m doing it again. Thanks for your phantastic creativity and content.

  • This looks amazing! Sadly my husband doesn’t eat fish, but I am gonna try it anyways, because I love salmon and this recipe looks delicious. Do you think it would work in a normal oven too?

  • It looks good, but i am highly sceptical about the taste. Here is why: 1. The chilis are fresh and not cooked therefore i assume that you have hot bits in a not really hot dressing. Could burn ya. 2. The rice is dry and even so the salmon and salad are somewhat juicy, I have my doubts it is enough moisture. 3. The salmon is flavored from one side plus the meat is very thick so i doubt there is flavor inside the fish.

    What I would change is the following: 1. Slice the skin from both sides and put garlic into it. Get a roasting tray and slowly cook the salmon in the oven on medium heat. 2. Fry the chilies in the pan with sesame oil and soy sauce. Let it cool of and add it to the mango juice. 3. Get some more moisture in the rice. In this case I am not 100% sure how. Maybe adding an egg or using excess moisture of the fish and some soy sauce in the pan while frying the rice.

  • this is my fav ever! question, because i’m lazy with the outdoor grill can I do this in the oven?  thank you lisa for yet another amazing recipe!

  • You don’t take the skin off the salmon, it’s supposed to be cooked skin-side down first to crisp it up and manage the cooking process better

  • I love how you take just a second extra to plate it so beautifully but not in an overly complicated way. We really find it makes a difference when we’re making something new for kids. Marketing is everything! This look like heaven.

  • Saw this recipe, then saw I was subscribed, from wok video. This looks yummy, making it tomorrow night, and the music is sexy too.

  • ill have to try this. i have had all kinds of ginger salmon. i have my own recipe as well but mine is little on the spicy side were im a chili head. i add little butter. a dash of salt. 2 dashes of garlic powder. 3 dashes of ginger powder. 1 dash of paprika. 1 dash of scorpion pepper powder. a small sprinkle of brown sugar. and 3 dashes of black pepper. wrap the salmon with all those makings in some tin foil. and bake for half an hour. and the fish will come out juicy full of flavors. one of my fav recipes i came up with one day just playing around with seasonings.

  • Thank you for this recipe and all the previous ones. You are lucky to find savage salmon in the US. In Europe it is almost impossible. They all come from farms, full of chemistry. Waiting for more healthy recipes and congratulation again

  • Thanks for your easy yet delicious recipe and for the very attractive video clip. Even not very familiar with cooking, I’m still able to make the best salmon ever, beyond expectation of my wife & daughter. Thanks again!

  • Another great and simply lovely recipe ��… second time I’ve done it but this time tried it seasoning the oil with some very thinly sliced ginger julienne, then removed them before searing the fish. Later added them back in to the sauce ��

  • I just discover your amazing channel, is another channel similar to yours and I love it too, I love everything in your video everything is so neat and organized very elegant and most of all no talking,thank you. From California

  • I don’t like the new style Jaime loses his happy personality which is what sets him apart from Ramsay. just my opinion and some constructive criticism.

  • I’m ready for summer weather and outdoor grilling how about you? This salmon recipe is super flavorful and if you’ve never tried cedar plank salmon before, give it a go! I think you’ll love it! xo Lisa

  • I have IBD so I am looking for how to cook without gluten and I use honey or fruit instead of sugar.
    I like how you dress, and wished there were more ladies wearing what you are wearing.

  • I made this tonight and used the leftover glaze with some chicken thighs in the instant pot. I watered it down a bit and added a bit of cider vinegar. My family is losing their marbles over it! �� Thanks! Paula

  • Thank You! I made this tonight and it was fantastic. I did substitute the maple syrup for honey and it worked great. The peanut gallery (the two kids) ate it all as well. So you know it was good. Love your channel and all the effort you put into your videos. You’re a keeper. Cheers k

  • Yay, Another great video. Ive been A subscriber for the past 2 yeas now and haven’t missed a video. You inspired me to go paleo a while back and Its the best decision ive made. So just wanted to let you know how much I look forward to your uploads.
    also im curious. what does downshiftology mean? <3

  • My favorite as well! Have you put the salmon (exact way you have prepared the salmon) into salad rolls? It’s fantastic! Great video Case!

  • Incredible looking salad, and super excited to try reheating brown rice with sesame oil and all that ginger! A little skeptical about the green tea on the salmon though it doesn’t turn out bitter at all? Try everything once, I guess!

  • I love the vibes, and demonstration of how well this dish is prepared. I’ve wanted a recipe using grapeseed oil and white wine….Superb!!! I have one question,when cooking with white wine, should the stove be turned off when pouring in the pan or on low heat? Thank you so much for a fantastic demonstration!!

  • Hi Lisa,
    Thank you as always for your amazing recipes!
    I’ve never heard of Ceder Planks, is this a one time use?
    Can it be used again?
    How do you clean them? (if you know)
    Thank you again.

  • I can’t wait to try out this recipe! It’s been so hot here in California and I’ve been looking for more recipes that don’t require my oven. Thank you so much for posting! I always love your ideas♥️

  • This looks amazing! Unfortunately I’m allergic to honey and lemons so mine will have limes and agave nectar… I hope it turns out as good as her’s!

  • Currently drooling over that salmon recipe �� salmon with roasted veggies is probably my favourite meal of all time. Hoping to try this one soon!

  • hola jamie, podrían poner subtítulos a tus vídeos, me encanta ver tus recetas pero no hablo inglés y no le entiendo bien a algunos ingredientes,saludos de pitiquito, México

  • What a beautiful recipe, and a festive way to serve a buffet. Your glaze includes some of my favorite ingredients, but I’ve never mixed them with maple before, so points for originality at least to me! The flavors sound very fresh and bright.

    Now I’m all nostalgic for the traditional alder-smoked BBQ salmon at Blake Island, near Seattle. Salmon here in France is either farmed (I try to find Scottish) or wild Alaska pink; no sockeye for us. * snif *

  • I will definitely try this!!! I love the idea of grilling over a plank and adding that amazing earthy smokey smell to the salmon!!!! Thanks so much Lisa!!! ��

  • amazing content lisa �� always love how details you mention everything in the video and description box �� btw how to differ wild salmon and farmed salmon? i heard that wild salmon is better than the farmed one

  • Hi you just recently started watching you…Could you please help me with a diet plan? Lupus..Scoliosis..CAD..CHF..63 years old..I’m trying low pasta…I’m on limited budget..Van you help with ideas for low budget eats?

  • Thank you! This looks delicious, and I will definitely be trying it. Maple/tamari roasted almonds are a big favorite around here, so I know I’ll love this recipe as well.