Braised Salmon with Soy-Ginger Sauce

Braised Salmon with Soy-Ginger Sauce

Looking for a classic seafood dinner? Enjoy this salmon recipe made with soy sauce in 25 minutes.

Prep Time



Total Time






tablespoons olive oil
salmon steaks, about 3/4 inch thick (2 lb)
cup plus 2 tablespoons soy sauce
cup mirin (sweet rice wine) or apple juice
tablespoons lime juice
tablespoons water
tablespoon honey
tablespoon grated gingerroot
  1. In 10-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add salmon and cook 3 minutes or until brown on one side. Flip and brown other side, about 3 minutes longer.
  2. In small bowl, mix all sauce ingredients. Add mixture to skillet. Reduce heat to medium-low.
  3. Cover and cook 8 to 12 minutes or until salmon flakes easily with fork. Place salmon on serving plates and drizzle with sauce.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Flaky Fish Would you ever confuse a salmon steak for a porterhouse or pork chop? While vastly different in color and flavor, the texture alone sets fish apart from other meats. This difference has much to do with where the animals live and how they use their muscles. Land animals, like chickens and pigs, spend most of their time moving fairly slowly. Their muscles are grouped in long, thin bundles; when cooked, you need a knife to cut through the muscle. Fish, on the other hand, need quick movement in the water in order to swim. Their muscles are short and round; when cooked, their muscles separate and become flaky.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 125mg;
  • Sodium 1480mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 42g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 6 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.