Grilled Ginger-Tamari Salmon with Steamed Broccoli and Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nutrient-rich grilled salmon marinated in ginger and tamari sauce paired with fluffy quinoa and crisp steamed broccoli. This asian-inspired grilling (anti-inflammatory, gluten free) ready in about 60 minutes pairs (6 oz each) salmon fillets, grated fresh ginger, tamari sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 40 min Cook: 20 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup tamari sauce, 2 tbsp grated fresh ginger, 1 tbsp honey, and 3 minced garlic cloves to make the marinade.
  2. Step 2: Place 4 salmon fillets in a shallow dish and pour marinade over them. Cover and refrigerate for at least 30 minutes to absorb flavors.
  3. Step 3: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  4. Step 4: Steam 4 cups broccoli florets in a steamer basket over boiling water for 5-6 minutes until tender-crisp.
  5. Step 5: Preheat grill or grill pan to medium-high heat. Remove salmon from marinade and grill for 4-5 minutes per side until salmon flakes easily with a fork.
  6. Step 6: Drizzle steamed broccoli with 1 tbsp olive oil and season with black pepper to taste.
  7. Step 7: Serve grilled salmon over a bed of quinoa with the broccoli on the side, garnished with lemon wedges for squeezing.

Frequently asked questions

How long does Grilled Ginger-Tamari Salmon with Steamed Broccoli and Quinoa take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Ginger-Tamari Salmon with Steamed Broccoli and Quinoa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Grilled Ginger-Tamari Salmon with Steamed Broccoli and Quinoa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Ginger-Tamari Salmon with Steamed Broccoli and Quinoa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Ginger-Tamari Salmon with Steamed Broccoli and Quinoa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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