Oven Baked Salmon Steaks (Ready In Under 20 Minutes)

These oven baked salmon steaks are coated in an Asian-inspired soy, ginger and honey marinade and ready in 17 minutes, which I know sounds too good but I promise it’s true. The honey caramelises as it bakes and the ginger goes really deep into the fish – it’s such a good flavour combo. If you love a good salmon recipe, my Crispy Pan-Fried Salmon Bites is worth trying next.

Why you’ll love this recipe

• The marinade: The soy, honey, ginger & sesame coating on each salmon steak caramelises in the oven in a way that tastes like takeout flavour but without the price tag. If you love a good marinade you should also try my Greek Yogurt Chicken Marinade with Lemon and Shallot.
• So fast: These salmon steaks are on the table in 17 minutes total. Five minutes of prep, 12 in the oven, and barely any washing up. If you’re after more quick & easy recipes, this Smoked Mackerel Pâté takes 5 minutes!
• Flexible: Serve over rice, noodles or alongside a simple salad and it feels like a completely different meal each time. The marinade works brilliantly on chicken too if you fancy a change.

If you’re craving more seafood dishes, consider making my Quick & Easy Boom Boom Shrimp (No Deep Frying!), Creamy Shrimp Salad Sandwich (Better than a Lobster Roll!), and Haddock and Leek Risotto.

Ingredients

A short ingredient list does a lot of work in these oven baked salmon steaks.

• Salmon steaks: The bone-in cross-cut is the right call here. Cooking salmon steaks in oven with the bone in keeps them juicier than fillets tend to be at the same temperature. Worth asking for at the fish counter specifically. If you can only get fillets, they work fine, just check them a couple of minutes earlier.
• Soy sauce: The salty backbone of the whole marinade. It also helps the salmon steaks in the oven take on a gorgeous deep colour as they bake. Tamari works as a gluten-free swap and does exactly the same job.
• Fresh ginger: It should be finely grated rather than dried, which makes a big difference. It gives the marinade a brightness that pairs really well with the sesame oil. I use it in a similar way in this Simple Cod Curry if you want to see it in a different context.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

Try these simple twists to customize the dish to your liking!

• Make it spicy: Add 1 tsp cayenne pepper into the marinade before coating your baked salmon steak, and finish with fresh sliced chillies once it comes out of the oven. The heat works really well against the sweet honey, like in my Crispy Honey Balsamic Brussel Sprouts.
• Citrus swap: There are loads of salmon steak recipes that use lemon, but I love lime here. A splash of orange juice mixed into the soy base makes it slightly stickier & sweeter, which goes down well if you’re cooking for kids.
• Different oils: Sesame oil gives the marinade a nuttiness I really love, but olive oil or avocado oil are fine substitutes. These oven baked salmon steaks still roast up beautifully either way.

How to make Oven Baked Salmon Steaks

Step 1: Preheat your oven to 180°C (360°F FAN). In a bowl, whisk together the oil, soy sauce, honey, onion granules, ground coriander, garlic, fresh ginger, and pepper to create your marinade.

Step 2: Add the salmon steaks directly to the bowl. Gently use tongs to turn them over, making sure every steak is thoroughly coated in the sauce.

Step 3: Transfer the marinated salmon steaks to a parchment-lined baking tray, laying them out evenly in a single layer.

Step 4: Bake for 12-15 minutes until perfectly caramelized and the internal temperature reaches 145°F (62°C).

For more Asian-inspired recipes, try my Mango Sticky Noodles, Creamy Buldak Noodles (with Cheesy Sauce!), and Cold Noodle Salad with Chicken (High-Protein Sesame Noodles).

Are Salmon Steaks Better Than Fillets for Baking?

A salmon steak is cut across the fish rather than along it, which means it includes part of the central bone. That bone insulates the flesh from the direct oven heat and keeps it juicier than a fillet at the same temperature. It’s also a more forgiving cut if your oven runs a little hot.

When picking them out, look for a vibrant coral colour and firm flesh. They should smell clean and not strongly fishy.

These oven baked salmon steaks are done when the internal temperature hits 145°F (62°C) at the thickest part. No thermometer? The flesh should be fully opaque and flake easily when pressed gently with a fork. If you’re not sure how long to cook salmon steaks in oven, 12 to 15 minutes at 180°C fan is the sweet spot for most.

Serving Suggestions

These oven baked salmon steaks have a sweet and savoury marinade so they sit well with simple sides. I usually keep things easy and let the fish do the talking. 

Try it with:

• Easy Mexican Street Corn Off the Cob (15 Minute Elote Recipe)
• Rocket Salad with Sun-Dried Tomatoes
• Tonkatsu Inspired Pork & Cabbage Salad
• Easy Gyoza Dipping Sauce {In Just 5 Minutes!}
• Best Miso Dressing Recipe {Quick and Easy!}
• Miso Aubergine with Edamame Beans and Brown Rice
• Singapore Fried Rice Recipe

Leftover Storage and Reheat Instructions

This baked salmon steak recipe keeps well, making it a solid option for next-day lunches.

Refrigerator: Let it cool completely then store in an airtight container for up to 3 days.

Freezer: Wrap individually and freeze for up to 2 months. Defrost in the fridge overnight before reheating.

Reheat: You can warm it gently in the oven at 275°F (135°C) until just heated through. Flaking it cold over a salad is honestly just as good and skips the risk of drying it out.

Recipe FAQs

If you want more protein ideas, try my Crispy Soy Chicken Wings (No Frying Needed!), Crunchy Shake and Bake Chicken (17-Minute Recipe!), and Easy Pork Loin Crock Pot Recipe (with Secret Sauce!).