BAKED GINGER BASIL SALMON
- WineCheeseScallops
- Sep 9
- 5 min read
Updated: Nov 6
There’s something romantic about cooking a meal for two, and this Baked Ginger Basil Salmon is the perfect dish to share. The salmon is tender, flaky, and infused with a flavorful marinade that balances tangy rice vinegar, zesty lemon, sweet honey, fresh ginger, a touch of heat from sriracha, and the herby freshness of Thai basil. It’s elegant yet simple enough to prepare on a weeknight, making it a great option for date nights, special occasions, or even just a cozy dinner at home.
What makes this recipe shine is its balance of flavors—bright, savory, spicy, and just a little sweet. Served over fluffy rice or creamy horseradish mashed potatoes, this dish feels restaurant-worthy but is surprisingly easy to make in your own kitchen.
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Ginger
Fresh ginger root adds a punchy brightness to this recipe. Known for its spicy warmth and citrusy undertones, ginger not only enhances the flavor of fish but also offers numerous health benefits. It’s been used in Asian cuisine for centuries and is celebrated for aiding digestion, reducing inflammation, and boosting immunity. In this marinade, grated ginger infuses the salmon with a lively zing that cuts through the richness of the fish.
Thai Basil
Unlike sweet basil, Thai basil has a peppery, anise-like flavor with a subtle spiciness that makes it perfect for savory dishes. It’s widely used in Southeast Asian cuisine, especially Thai and Vietnamese cooking, and stands up well to heat without losing its punch. In this salmon recipe, Thai basil brings a fragrant, slightly exotic twist that pairs beautifully with ginger, soy, and sriracha. If Thai basil isn’t available, sweet basil makes a lovely substitute.
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Recipe Origin / Inspiration
This dish was inspired by the fusion of Asian flavors with a modern twist. While soy sauce, ginger, and garlic are traditional staples in many Japanese and Thai marinades, the addition of honey, lemon, and fresh Thai basil creates a bright, balanced flavor profile that feels both fresh and familiar.
I wanted to create a salmon dish that feels special without requiring hours in the kitchen. Wrapping the salmon in foil allows the marinade to steam and infuse deeply into the fish, keeping it moist and tender. Finishing it under the broiler gives a caramelized edge that’s irresistible. Perfect for a cozy meal for two, this recipe strikes a balance between comfort food and fine dining.
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Tips, Serving Suggestions, or Storage Advice
Use fresh salmon fillets for the best flavor and texture. Frozen works too—just thaw completely before marinating.
Don’t skip the foil packet—it locks in moisture and ensures even cooking.
If you prefer a milder dish, reduce the sriracha to 1 teaspoon or omit it entirely.
For extra heat, add a sprinkle of red pepper flakes before broiling.
Garnish with fresh basil leaves or a wedge of lemon for a bright finish.
Pair with horseradish mashed potatoes for a tangy, creamy side dish.
Fluffy jasmine or basmati rice makes a lighter serving option.
This salmon also pairs well with sautéed bok choy, asparagus, or roasted carrots.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Cold leftover salmon is delicious flaked over a salad the next day.
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Unique Recipe Qualities | BAKED GINGER BASIL SALMON
Designed specifically for two—perfect for date night or a cozy dinner.
Foil-packet cooking method keeps salmon tender and juicy.
Balances sweet, tangy, spicy, and savory flavors beautifully.
Uses Thai basil for an aromatic twist that sets it apart.
Quick and easy—ready in under 30 minutes.
Minimal cleanup thanks to the foil wrap.
Versatile—pairs well with rice, potatoes, or roasted veggies.
Elegant enough for entertaining yet simple for weeknights.
A healthier option, packed with omega-3s and fresh herbs.
Customizable—adjust heat and sweetness to your preference.
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Baked Ginger Basil Salmon for Two
Ingredients:
2 fresh salmon fillets
¼ teaspoon kosher salt
3 tablespoons rice vinegar
Juice of ½ lemon
1 tablespoon honey
1 tablespoon reduced sodium soy sauce
1 tablespoon fresh ginger, grated
2 teaspoons sriracha
3 cloves garlic, minced
2 tablespoons chopped fresh Thai basil (or sweet basil if unavailable)
Instructions:
Preheat oven to 375°F. Line a baking sheet with foil and place the salmon fillets in the center. Season with salt.
In a small bowl, whisk together the rice vinegar, lemon juice, honey, soy sauce, ginger, sriracha, garlic, and basil.
Pour the marinade evenly over the salmon, then fold the foil into a packet to seal tightly.
Bake for 15–20 minutes, until the salmon is nearly cooked through.
Carefully open the foil and place under the broiler for 5 minutes to caramelize the top.
Spoon the sauce over the salmon before serving. Enjoy with horseradish mashed potatoes or rice.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Can I make this recipe ahead of time?
Yes! You can prepare the foil packet with the marinade up to 6 hours ahead. Keep it refrigerated until ready to bake.
What if I don’t have Thai basil?
Sweet basil works beautifully, though the flavor will be a little softer. You could also use fresh cilantro for a different twist.
Can I use bottled ginger instead of fresh?
Fresh is best for flavor, but in a pinch, ½ teaspoon of ground ginger or 1 teaspoon of bottled grated ginger will work.
Is this recipe spicy?
It has a gentle heat from the sriracha. Adjust by using less or more depending on your preference.
Can I use a different type of fish?
Yes! This marinade works wonderfully with halibut, cod, or even shrimp. Adjust cooking times as needed.
What’s the best way to know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F.
Can I make this without foil?
Yes—you can bake the salmon in a covered baking dish, though foil locks in more steam for tenderness.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently or enjoy cold on a salad.
Can I double the recipe?
Absolutely! Just increase the marinade ingredients proportionally and use a larger foil packet.
Does this pair well with wine?
Yes! A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors perfectly.
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Their high-quality selection never disappoints!
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