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If you love cooking in a dutch oven you must try this Dutch Oven Salmon! With a ginger-lime glaze and just a few ingredients (that you probably have), this recipe is a family favorite.
You can make it in less than 25 minutes!
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Skip takeout tonight and make this simple dutch oven salmon recipe! This salmon features a ginger-lime glaze and quick cooking time.
I like to serve it with rice and a steamed veggie. To make things really easy, use a veggie you can steam in the microwave!
Salmon is a weeknight staple in this house. I have one kid that is obsessed with salmon and coincidentally the rest of the family gets excited when it’s salmon night! If I can make the recipe in under 30 minutes with minimal dishes? Even better.
Why make salmon in a dutch oven?
I love cooking with dutch ovens and I talk in depth about that in this article. You can also find my list of Awesome Dutch Oven Dinners right here.
You can see how much I love my dutch oven by checking out some of my most popular recipes such as my Steak with Mustard Sauce, Creamy Ranch Chicken, and Boursin Chicken and Potatoes! All awesome and popular with families.
The main reasons you'll love cooking salmon in a dutch oven are because:
- The heavy-bottom on these pans prevents things from sticking and burning while it heats evenly and stays scorching hot.
- If you’re using an enameled dutch oven, things aren’t going to stick and they’re great for searing (especially meats and fish). Or if your range doesn’t heat evenly, a dutch oven can mitigate that because the dutch oven heats evenly!
- Dutch ovens retain heat well! So if you’re finished cooking your dish but have some sides to prepare, just pop the lid on and it’ll stay warm for quite some time!
- After searing and prepping, dutch ovens can go seamlessly from the range to the oven.
- This salmon recipe is particularly fantastic made in a dutch oven because it allows for quicker cooking, a great looking sear, and even heat! But truth be told, you can use any pan, you don’t actually have to use a dutch oven (because this recipe won’t be going into the oven, it’s made on the range only).
- It’s a great camping recipe if you’re cooking over an open flame, or if you’re like me, just cooking in your kitchen on an electric range.
Convinced and ready to cook something in yours? Cool! Let’s talk about this salmon recipe!
Ingredients + substitutions
If you don’t have all of the ingredients, don’t worry, we’ll talk about some easy substitutions and swaps!
- Soy sauce - low sodium is the best choice here, even though (as you can see from the ingredient photo) I didn’t use low sodium. It’s totally up to you which you use, but lower sodium allows the other flavors in the glaze to “shine” and stand out.
- Brown sugar - for sweetness. You can swap it for white sugar or any sweetener you like (like date sugar).
- Water - to cut through some of the soy sauce flavor.
- Cornstarch - for thickening the sauce. You don’t have to make a slurry, just be sure it’s mixed in well! Shaking the sauce well in a mason jar or whisking it well will do the trick.
- Honey - for sweetness, thickness and flavor.
- Lime juice - I used lime juice for a citrus kick but you can swap the lime for orange or
- Rice vinegar - for tanginess. You can swap the rice vinegar for white vinegar in a pinch.
- Ginger - I like to use freshly grated ginger. Just grate it right on a cheese grater! OR you can swap half of the amount for dried, ground ginger.
- Spices - oregano and red pepper flakes.
- Salmon - I used a 1 ½ pound wild-caught salmon filet. I just cut it into 2-inch pieces because they taste better this way (each piece can soak up more of the sauce).
- Pepper and salt - for seasoning your salmon filets. Always use kosher salt to avoid any metallic or unpleasant flavors you might get with table salt.
- Olive oil - for drizzling into your dutch oven before searing your salmon. I always use olive oil, but feel free to use any neutral-tasting oil such as vegetable, canola, grapeseed, peanut, etc.
Step-by-step (with photos)
- STEP 1: First, make the lime-ginger glaze by combining the soy sauce, brown sugar, water, cornstarch, honey, lime juice, rice vinegar, grated ginger, oregano, and red pepper flakes in a mason jar or small bowl. Either shake the mason jar or whisk the ingredients in a bowl until combined. Set aside.
- STEP 2: If you have a large salmon filet, cut it into 2-inch filets. Season them with salt and pepper.
- STEP 3: Drizzle olive oil into a dutch oven over medium-high heat and sear the salmon filets on each side for 3-5 minutes. The cooking time is going to depend on the thickness of your filters, so be sure to watch them.
- STEP 4: Finally, turn the heat down to medium and add the lime-ginger glaze mixture. Spoon it over the salmon and stir it around until it thickens. Turn the heat off and serve!
Variations
- Baked Ginger-Lime Salmon - definitely still use your dutch oven, but instead of searing, simply grease the bottom of your pan with olive oil and arrange the seasoned salmon into the pan. Add the sauce and bake at 425 degrees F for 12-15 minutes. Or until the internal temperature reaches 145 degrees F.
- Make it Spicy - increase the spice level by adding a dash of cayenne to the sauce or double the amount of red pepper flakes for a little more heat.
- Orange-Ginger Glaze - swap the lime juice for fresh orange juice. And add a little more! Just squeeze all of the juice from an orange into the sauce, yum!
Storage + leftovers
Refrigerator: Store the leftover salmon in an airtight container in the refrigerator for 2-3 days. Make sure the salmon cools to room temperature before sealing and refrigerating!
Freezer: If you want, you can certainly freeze this salmon. I recommend wrapping it tightly in foil and sealing it in a freezer-safe bag. You can safely freeze it for 3 months.
Reheating: The best way to reheat this salmon is over the range. Simply heat a pan with some broth or water to medium heat, add the salmon, cover, and heat for 5-10 minutes. Or until the salmon is warmed through. The reason for adding the water or broth is to keep the salmon from drying out.
If you’re short on time, you can microwave it in a microwave-safe dish with some water, covered, on high for 2-3 minutes.
Serving suggestions + sides
This salmon pairs well with white rice and a steamed veggie! It's also great with power bowls and on salads! Try one of these side salads for the perfect pairing:
More dutch oven recipes
If you're obsessed with your dutch oven, be sure to save and try these awesome dinner recipes!
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Dutch Oven Salmon
Equipment
- 1 Dutch Oven *I used a shallow dutch oven
Ingredients
- ¼ cup soy sauce low sodium is the best choice
- 2 tbsp brown sugar
- 2 tbsp water
- 1 tsp cornstarch
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- ½ tsp ginger freshly grated *see notes
- 1 tsp oregano
- ½ tsp red pepper flakes
- 1.5 lb salmon
- Pepper and salt
- 2 tbsp olive oil
Instructions
- First, make the lime-ginger glaze by combining the soy sauce, brown sugar, water, cornstarch, honey, lime juice, rice vinegar, grated ginger, oregano, and red pepper flakes in a mason jar or small bowl. Either shake the mason jar or whisk the ingredients in a bowl until combined. Set aside.
- If you have a large salmon filet, cut it into 2-inch filets. Season them with salt and pepper.
- Drizzle olive oil into a dutch oven over medium-high heat and sear the salmon filets on each side for 3-5 minutes. The cooking time is going to depend on the thickness of your filters, so be sure to watch them.
- Finally, turn the heat down to medium and add the lime-ginger glaze mixture. Spoon it over the salmon and stir it around until it thickens. Turn the heat off and serve!
Notes
- Refrigerator: Store the leftover salmon in an airtight container in the refrigerator for 2-3 days. Make sure the salmon cools to room temperature before sealing and refrigerating!
- Freezer: If you want, you can certainly freeze this salmon. I recommend wrapping it tightly in foil and sealing it in a freezer-safe bag. You can safely freeze it for 3 months.
- Reheating: The best way to reheat this salmon is over the range. Simply heat a pan with some broth or water to medium heat, add the salmon, cover, and heat for 5-10 minutes. Or until the salmon is warmed through. The reason for adding the water or broth is to keep the salmon from drying out.
Nutrition
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