Crispy Baked Salmon Belly with Soy-Ginger Glaze Recipe

Preparation Time: 10m
Cook Time: 15m
Total Time: 25m
Servings: 4

September 9, 2024 4.8

Ever wondered what happens when the lusciousness of salmon belly meets the tangy-sweet goodness of a soy-ginger glaze? This Japanese Baked Salmon Belly is the answer. With a perfectly crisp exterior and a tender, melt-in-your-mouth interior, it’s a low-carb dream come true. The savoury-sweet glaze adds a delightful complexity, making this dish a standout on any plate.

Ingredients:

500g salmon belly
3 tbsp soy sauce
1 tbsp grated ginger
2 garlic cloves, minced
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sesame seeds, for garnish
Spring onions, for garnish

Instructions:

1 Prepare the Marinade
In a bowl, mix soy sauce, grated ginger, garlic, sesame oil, and rice vinegar. Coat the salmon belly in the marinade and let it sit for 15 minutes to absorb the flavours.
2 Bake the Salmon Belly
Preheat the oven to 200°C (390°F). Arrange the marinated salmon belly pieces on a lined baking tray. Bake for 12-15 minutes until the edges are crispy and golden.
3 Serve
Plate the baked salmon belly and drizzle with any remaining glaze. Garnish with sesame seeds and spring onions. Serve with a side of steamed greens or cauliflower rice for a complete meal.