Salmon with Ginger Sauce will be on your dinner table in less than 30-minutes. This impressive, delicious and healthy meal is the perfect way to elevate your weeknight cooking and it cooks on one sheet pan.
Salmon with Ginger Sauce
I made this Sheet Pan Salmon with Ginger Sauce last weekend and I just could not wait to share the recipe with you. So, just three short days later here you go! A delicious salmon dinner that can be prepped and cooked in less than 30-minutes, made entirely on one baking sheet – meaning minimal cleanup too, especially if you line your sheet pan with aluminum foil before baking.
Sheet Pan Salmon with Ginger Sauce
Who doesn’t love a great sheet-pan meal? I’m hooked on them for several reasons:
- I love that you can make your entire meal on one sheet pan – Toss your protein and veggies together let them cook away.
- Sheet pan dinners are super versatile – Poultry, meat, seafood – they’ll all work here and you can use virtually any vegetable too.
- If you line your sheet pan with parchment paper or tin foil before baking the cleanup is incredibly simple.
For this sheet pan salmon dinner, I went with a bit of an Asian vibe – using shitake mushrooms, baby bok choy and cabbage, and then topping that perfectly cooked salmon off with a pickled ginger butter sauce.
I have a slight obsession with pickled ginger. Leave me alone for too long in a sushi restaurant and it’s pretty much guaranteed that I will have eaten all the pickled ginger on the table… So, it was only natural for me to put it to use in a recipe.
I did have a bit of a tough time locating the pickled ginger though. Not wanting to make a special stop at the Asian foods market, I thought that I could find some easily in the international foods aisle at my local supermarket. Unfortunately, I didn’t have luck there, but I was able to find jars of the pickled ginger at the sushi station located in the store. However, if you can’t find the pickled ginger, feel free to swap in regular ginger in its place.
Here’s how the Pickled Ginger Butter Sauce goes down:
While the salmon and veggies are roasting away in your oven, you’ll have the perfect amount of time to make the delicious ginger butter sauce. I started with a healthy dose of dry white wine. You could also swap in some dry vermouth if you’ve got that on hand… I often do that myself since I always have vermouth on hand, and it never goes bad.
To that I added in some rice vinegar, shallots, garlic and the ginger. Let that boil away for a few minutes until it reduces by half. Then lower the heat on your stove and whisk in a bit of butter, adding it slowly to ensure that the sauce doesn’t “break”. Then I strained the sauce so that it had a smooth consistency, perfect for drizzling over the finished salmon and veggies.
The flavor of the ginger butter sauce was so decadent and amazing. And, because I can’t get enough pickled ginger, I served a bit of that on the side too.
This quick and easy sheet pan salmon dinner is perfect for busy weeknights and can be changed up in so many different ways. Don’t like bok choy or cabbage? Swap in some zucchini, broccoli, red peppers or asparagus instead. Fresh salmon not available? Swap in some halibut or cod.
I served this Sheet Pan Salmon with Pickled Ginger Butter Sauce up as part of a four-course dinner paired with some amazing Oregon Pinot Noirs… More to come on that later this week. But you definitely don’t need a special occasion to enjoy this sheet pan salmon. It’s perfect for any day of the week.
Have you tried any sheet pan dinner recipes yet? What are some of your favorites? I’d love to hear in the comments below.
More healthy seafood recipes:
- Sriracha Glazed Salmon with Zucchini Noodles
- 5-Ingredient Sheet Pan Salmon
- Instant Pot Salmon with Lemon-Dill Sauce
- Salmon Tacos with Blackberry Corn Relish
Wine Pairings for Salmon:
- Gewürztraminer has just a hint of sweetness to it and a good body that will stand up to the miso glaze on this salmon.
- A light Pinot Noir or young Beaujolais would also work well here – With a bit of acidity and a hint of earthiness, they make a great match for this dish.
If you loved this Sheet Pan Salmon with Pickled Ginger Butter Sauce I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Salmon with Ginger Sauce Recipe
Sheet Pan Salmon with Pickled Ginger Butter Sauce
- 4 6-ounce salmon fillets
- 3/4 pound baby bok choy (halved)
- 2 cups packed finely shredded green cabbage (6 ounces)
- 4 ounces shiitake mushrooms (stemmed, sliced if large)
- 2 Tablespoons olive oil
- 1 2- inch piece ginger (peeled, finely grated (divided))
- 2 large garlic cloves (finely grated (divided))
- 1 cup dry vermouth (or white wine)
- 1/4 cup rice vinegar
- 2 whole shallots (minced)
- 4 Tablespoons pickled ginger
- 1 cup butter (sliced)
- Kosher salt and pepper
- Preheat oven to 450°. Heat a large rimmed baking sheet for 15 minutes.
- Season salmon with salt and pepper.
- Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add half of ginger and garlic. Toss to coat; season with salt and pepper.
- Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12–15 minutes.
- Meanwhile, add wine, vinegar, shallots, remaining ginger and garlic and pickled ginger to a saucepan. Bring to a boil and reduce by half. Reduce heat to medium-low and slowly whisk in the butter. Strain the sauce and season with salt and pepper, to taste.
- Divide vegetables among plates; top with salmon and drizzle with the pickled ginger butter sauce.