{Giveaway} Ginger Tamari Salmon

tamari salmon

This year I managed to buy quite a bit of Copper River Salmon and put it in our deep freezer. Sadly though, this is the last of it. It’s so good, we’ve been eating it at least once a week. It’s my son’s number 1 favorite fish, and mine too.

So to celebrate the last bit of this prize fish, I decided to make it pretty special. For this salmon, I used a marinade made out of Tamari, ginger and garlic. Tamari has a wonderful taste similar to soy sauce, except even more flavorful. It has a thicker consistency, a more concentrated flavor, but is less salty.

salmon on white plate

This is a wonderful light option for dinner of lunch. I served it simply over some sliced sweet peppers and garnished it with a little Italian parsley. You could also serve it with rice or a light salad.

This salmon dish also pairs incredibly well with Oi Ocha Shincha Green Tea. It’s made by  ITO EN, Japan’s leading purveyor of green tea. It’s a first harvest green tea (in Japanese, “shin” means new, and “cha” means tea). Shincha is eagerly anticipated and celebrated for its fresh and lively flavor, naturally sweet finish and smooth umami character.

Guess what? This tea is even better for you than typical green tea. It has higher concentrations of the amino acid L-theanine, catechin antioxidants and Vitamin C, and is even lower in caffeine. I’ve been enjoying this tea every afternoon. It’s the perfect refreshing drink for summer. But remember Shincha is a seasonal item, and only available for a few precious months.

salon on top of banana peppers

Oi Ocha’s Shincha is available in 16.9 fl oz. BPA-free, recyclable bottles at select retailers, including select Costco stores and all Wegmans. You can also order it at www.itoen.com in limited quantities.

recipe photo

Yield: 4 servings

Ginger Tamari Salmon

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4.50 stars (4 reviews)
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4 salmon filets
1/2 cup Tamari
1 tablespoon sesame oil
2 cloves garlic, minced
3 tablespoons grated and peeled ginger
freshly cracked pepper
the juice from one lemon


Combine tamari, ginger, garlic, oil and lemon juice in a resealable plastic bag. Add salmon and turn to coat in marinade. Place in the fridge for 4 hours.

Heat oven to 400°. Transfer salmon to baking dish lined with parchment or aluminum foil. Reserve marinade. Cook fish for approximately 10 minutes, or until salmon is cooked through.

While salmon is baking, add marinade to a small saucepan and bring to boil over high heat. Reduce heat to medium and continue to cook until sauce thickens. Serve glaze over salmon.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

 Now Time For The Giveaway!

How about ending the summer with a refreshing kick? Do you want to win not 1, but 2 cases of Oi Ocha’s Shincha Green Tea !?! Of course you do!  You can use the tea to host a party or serve the Shincha at your next gathering as you wrap up summer.

Just use the widget below to enter the giveaway for 24 bottles (2 cases) of Oi Ocha Shincha Green Tea.

ITO EN (North America) INC., a subsidiary of ITO EN (Japan) LTD., is an innovative beverage industry leader dedicated to creating authentic products that embody the company’s five principles of Natural, Safe, Healthy, Well-designed and Delicious. ITO EN is specifically known as a global leader in green tea with award-winning brands, including TEAS’ TEA, Oi Ocha, ITO EN Shots and Matcha LOVE, artisanal loose leaf teas and most recently brewed coffee, Jay Street Coffee. For more information, please visit www.itoen.com.

This post sponsored by Oi Ocha Shincha Green Tea. All thoughts and opinions 100% mine.

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