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Soy Ginger Salmon

Featured by Lotierzo Family Vineyards in the Garagiste Wine Club.
Soy Ginger Salmon


A tantalizing and delicious salmon recipe that's the perfect combination of spicy, tangy and sweet. Pair it with your recent Pinot Noir Wine Club shipment for best results!

Yield: 2
Prep Time: 5 Minutes
Cook Time: 10 Minutes


• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 teaspoons grated fresh ginger
• 1 teaspoon honey
• 1/2 teaspoon garlic-chili paste, sriracha, or 1/4 teaspoon red pepper flakes
• 1 pound skin-on salmon fillet at room temperature, cut into 3–4 portions
• 2 teaspoons extra-virgin olive oil
• Chopped green onions, for serving
• Toasted sesame seeds, for serving


1. Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it.

2 In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.

3 Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little under-cooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.

Recipe sourced from

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