I love making this one pan honey ginger sockeye salmon because it is slightly sweet and robust and has great ginger flavor. You can whip up this one pan honey ginger salmon in under an hour.
Sockeye Salmon with Ginger and Honey
I love making this one pan honey ginger salmon because it is slightly sweet and robust and ginger flavor. You can whip up this one pan honey ginger salmon in under an hour. For me as a busy mom, that’s always my weeknight criteria… No more than an hour from prep to table.
Our crab stack and grilled shrimp, watermelon and rosemary skewers are other great alternatives if you’re looking for quick and easy weeknight dinners. And I love using honey again in this hot honey pizza.
Using Dry sparkling ginger soda makes it so easy to infuse the ginger flavor into the salmon. A quick 20 minute marinade with it, some dried ginger and salt make for a very flavorful dish in a fraction of traditional marinating time.
I’ve used Dry sparkling soda and so many other recipes. Some of my favorites include gluten-free vanilla Bean crêpe cakes, instant pot pork with cinnamon apples and gluten-free peach rhubarb crisp. Dry sparkling is incredibly flavorful, smooth and has a fraction of the sugar that traditional soda does.
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How to make sockeye salmon
In a 8×8 baking dish, place salmon skin side down
Pour half the can ginger soda over the salmon
Sprinkle with half teaspoon salt and all the dry ginger
Drizzle each filet evenly with honey
Marinate in the fridge for 20 minutes
Remove and put the rice around the salmon fillets
Pour remaining Dry sparkling ginger soda over the rice and bake at 375° for 10-12 minutes
Serve hot sprinkled with fresh chopped parsley or cilantro
Not only is this dinner easy to make it’s also easy to cleanup. I love one pan dishes for that reason. While I chose to use cooked wild rice here, you could also use cooked quinoa. Add more flavor with this honey vinaigrette from A Dash of Megnut as well!
If you’re looking for great vegetable side dishes to go with this I recommend Meaningful Eats summer corn, tomato and feta salad.
How long does salmon last in the fridge?
Leftovers can be stored in the fridge for up to three days. Just store in an airtight container.
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Sockeye Salmon with Honey & Ginger
- 2 sockeye salmon fillets
- 1 C fully cooked wild rice
- 12 oz. sparkling ginger soda
- 2 T honey preferebly raw
- 1 T dry ginger
- 1 tsp. salt
- In a 8x8 baking dish, place salmon skin side down
- Pour half the can Dry sparkling ginger soda over the salmon
- Sprinkle with half teaspoon salt and all the dry ginger
- Drizzle each filet evenly with honey
- Marinate in the fridge for 20 minutes
- Remove and put the rice around the salmon fillets
- Pour remaining sparkling ginger soda over the rice and bake at 375° for 10-12 minutes
- Serve hot sprinkled with fresh chopped parsley or cilantro
*This post was originally posted on February 28, 2018. It has been updated with better instructions.
I love how easy this dish is to make! The flavors go so well together!
Thanks Ruth, glad you loved it! 🙂