As someone who collects Easy But Different Dinner Ideas, I created this ginger soy glazed cod to show how a short, lively marinade of ginger, garlic, and soy can coax surprisingly bold flavor from simple cod and leave you intrigued to see how it’s done.

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I’m always hunting for dinner that feels special but won’t eat up my evening. This Easy Ginger Soy Cod does that.

The soy sauce and fresh ginger wake up the mild flesh so each bite is bright, a little sweet and a little savory. It reads like something from Gourmet Cod Recipes yet fits right into my Quick Healthy Dinner Meals rotation, so I actually make it on weeknights.

My family eats it fast, no fuss, and I love that it feels light but not boring. You’ll want to try it when you want big flavor with hardly any drama.

Ingredients

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Cod: flaky white fish, high in lean protein and B vitamins, mild soaks sauces well.
Soy sauce: brings savory umami and salt, adds sodium so use low sodium for balance.
Ginger: zippy, anti inflammatory, aids digestion and brightens the whole dish with heat.
Honey or maple syrup: adds natural sweetness, balances soy, watch added sugars if dieting.
Garlic: pungent, has immune boosting compounds, deepens flavor, use fresh for best punch.
Sesame oil: small amount gives toasty aroma and richness, strong flavor so use sparingly.
Green onions: fresh crunch, color and mild bite, low calorie garnish that livens dish.

Ingredient Quantities

1 1/2 lbs cod fillets (about 4 fillets, ~6 oz each)

1/4 cup low sodium soy sauce

2 tbsp honey or maple syrup

1 tbsp fresh ginger, grated

2 cloves garlic, minced

1 tbsp rice vinegar or mirin

1 tsp toasted sesame oil

1 tbsp neutral oil (vegetable or canola)

1 tsp cornstarch + 1 tbsp water (optional, to thicken)

2 green onions, thinly sliced

1 tsp toasted sesame seeds (optional)

Salt and freshly ground black pepper, to taste

Lemon or lime wedges for serving (optional)

How to Make this

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1. Mix the marinade: in a shallow bowl whisk together 1/4 cup low sodium soy sauce, 2 tbsp honey or maple syrup, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp rice vinegar or mirin and 1 tsp toasted sesame oil; taste and skip extra salt since the soy is salty.

2. Reserve about 2 tablespoons of the marinade in a small cup for glazing later, then add the 1 1/2 lbs cod fillets to the bowl, turning to coat; cover and chill 10 to 20 minutes max, dont let the fish sit in the acid too long or it will start to break down.

3. If you want a thicker glaze, mix 1 tsp cornstarch with 1 tbsp cold water in a tiny bowl and set aside.

4. Remove the cod from the marinade and pat very gently but thoroughly dry with paper towels, season lightly with pepper (skip extra salt), and let sit at room temp while you heat the pan, this helps it sear and not steam.

5. Heat 1 tbsp neutral oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering, then add the fillets spaced apart; cook on the first side 3 to 4 minutes without moving until edges turn opaque and a golden crust forms, then flip and cook another 2 to 4 minutes depending on thickness until the fish flakes easily with a fork.

6. While the fish cooks, pour the reserved marinade into a small saucepan, bring to a gentle simmer for at least 1 minute to cook off raw garlic, then whisk in the cornstarch slurry if using and simmer until glossy and thickened, this is your glaze.

7. Spoon the hot glaze over the cooked fillets in the last 30 seconds of cooking or right after you remove them from the pan so the sauce clings, let the fish rest 1 to 2 minutes so juices settle.

8. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds, finish with a squeeze of lemon or lime if you like, and serve with steamed veggies or rice.

9. Quick tips: dont overcrowd the pan, do one or two batches if needed; use room temp fish for even cooking; if the glaze becomes too thick add a splash of water or soy to loosen it.

Equipment Needed

1. Large shallow mixing bowl for the marinade, and to coat the fish
2. Measuring cups and spoons for soy, honey, vinegar and cornstarch
3. Small cup or ramekin to reserve the 2 tablespoons of marinade
4. Tiny bowl for the cornstarch slurry
5. Whisk (or fork) to mix the marinade and slurry
6. Paper towels for gently patting the cod dry
7. Large nonstick or stainless steel skillet for searing the fillets
8. Small saucepan to simmer and thicken the reserved marinade into a glaze
9. Cutting board and a sharp knife for ginger and green onions
10. Fish spatula or wide turner plus tongs for flipping and moving fillets

FAQ

How long do I cook the cod and how do I know when it's done? A: For 1 inch thick fillets bake at 400°F (200°C) about 10 to 12 minutes, or pan sear 3 to 4 minutes per side then spoon the sauce over and simmer 2 to 3 more minutes. It's done when the flesh flakes easily with a fork and registers about 135 to 140°F inside. Don't overcook or it gets dry.

Can I marinate the fish ahead of time? A: Yep, you can marinate 15 to 30 minutes for extra flavor, up to 1 hour max. Cod is delicate so long marinating will start to "cook" and turn mushy, especially if you add citrus. If you're short on time just brush the sauce on while cooking.

My fish sticks to the pan, how do I prevent that? A: Pat fillets dry, season lightly, and heat the pan first. Add a tablespoon of neutral oil and let it shimmer before adding fish. Don't flip until the fish naturally releases from the pan, that usually means a nice sear formed. A nonstick skillet helps if you're nervous.

When and how should I use the cornstarch slurry? A: Mix 1 tsp cornstarch with 1 tbsp water, stir until smooth. Add it to the sauce near the end of cooking and simmer a minute until glossy and thickened. For best results temper the slurry with a spoonful of hot sauce before stirring back into the pan so you dont get lumps.

Any good substitutions for soy, honey, or sesame? A: Use tamari for gluten free, or coconut aminos if you need soy free. Maple syrup stands in for honey (and works great). Toasted sesame oil is strong so you can omit it or use just half the amount if you dont like it intense.

How should I store and reheat leftovers? A: Keep cooked cod in an airtight container in the fridge up to 2 days. Reheat gently in a skillet over low heat with a splash of water or extra sauce, just until warm. You can freeze raw fillets but texture may change, so freeze before marinating if you plan to store long term.

Easy Ginger Soy Cod Recipe Substitutions and Variations

Cod fillets: swap for halibut, haddock, pollock or tilapia. Thicker fish like halibut or salmon need a bit longer to cook, so watch the timing.
Low sodium soy sauce: use tamari (gluten free), coconut aminos for a soy free option, or regular soy sauce if you dont mind the salt (reduce added salt elsewhere).
Honey or maple syrup: substitute agave nectar, brown sugar (dissolve in a little warm water), or light corn syrup; adjust sweetness to taste.
Rice vinegar or mirin: swap with white wine vinegar plus a pinch of sugar, apple cider vinegar (use a little less), or dry sherry for a similar sweet-tart note.

Pro Tips

1) Pat the fillets really dry and let them sit a few minutes at room temp before they hit the pan; moisture makes them steam not sear, and you want that quick crust. Dont overdo the room temp time though or the marinade acids will start to break the fish down.

2) Make sure the pan and oil are hot enough so the fish releases easily; wait until the oil is shimmering. Use a thin metal fish spatula if you have one and flip only once for a clean crust.

3) When you simmer the reserved marinade, keep it gentle and taste as you go; if it gets too thick or gummy, whisk in a splash of water or a little extra soy. A small knob of butter whisked in off heat will make it glossy and help it cling to the cod.

4) For uneven or very thick fillets, finish them in a 400 F oven for a couple minutes or cover loosely with foil to let residual heat finish cooking without drying. Let the fish rest a minute before serving so the juices settle.

Easy Ginger Soy Cod Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

230

kcal

Equipment: 1. Large shallow mixing bowl for the marinade, and to coat the fish
2. Measuring cups and spoons for soy, honey, vinegar and cornstarch
3. Small cup or ramekin to reserve the 2 tablespoons of marinade
4. Tiny bowl for the cornstarch slurry
5. Whisk (or fork) to mix the marinade and slurry
6. Paper towels for gently patting the cod dry
7. Large nonstick or stainless steel skillet for searing the fillets
8. Small saucepan to simmer and thicken the reserved marinade into a glaze
9. Cutting board and a sharp knife for ginger and green onions
10. Fish spatula or wide turner plus tongs for flipping and moving fillets

Ingredients

1 1/2 lbs cod fillets (about 4 fillets, ~6 oz each)
1/4 cup low sodium soy sauce
2 tbsp honey or maple syrup
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp rice vinegar or mirin
1 tsp toasted sesame oil
1 tbsp neutral oil (vegetable or canola)
1 tsp cornstarch + 1 tbsp water (optional, to thicken)
2 green onions, thinly sliced
1 tsp toasted sesame seeds (optional)
Salt and freshly ground black pepper, to taste
Lemon or lime wedges for serving (optional)

Directions

Mix the marinade: in a shallow bowl whisk together 1/4 cup low sodium soy sauce, 2 tbsp honey or maple syrup, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp rice vinegar or mirin and 1 tsp toasted sesame oil; taste and skip extra salt since the soy is salty.
Reserve about 2 tablespoons of the marinade in a small cup for glazing later, then add the 1 1/2 lbs cod fillets to the bowl, turning to coat; cover and chill 10 to 20 minutes max, dont let the fish sit in the acid too long or it will start to break down.
If you want a thicker glaze, mix 1 tsp cornstarch with 1 tbsp cold water in a tiny bowl and set aside.
Remove the cod from the marinade and pat very gently but thoroughly dry with paper towels, season lightly with pepper (skip extra salt), and let sit at room temp while you heat the pan, this helps it sear and not steam.
Heat 1 tbsp neutral oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering, then add the fillets spaced apart; cook on the first side 3 to 4 minutes without moving until edges turn opaque and a golden crust forms, then flip and cook another 2 to 4 minutes depending on thickness until the fish flakes easily with a fork.
While the fish cooks, pour the reserved marinade into a small saucepan, bring to a gentle simmer for at least 1 minute to cook off raw garlic, then whisk in the cornstarch slurry if using and simmer until glossy and thickened, this is your glaze.
Spoon the hot glaze over the cooked fillets in the last 30 seconds of cooking or right after you remove them from the pan so the sauce clings, let the fish rest 1 to 2 minutes so juices settle.
Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds, finish with a squeeze of lemon or lime if you like, and serve with steamed veggies or rice.
Quick tips: dont overcrowd the pan, do one or two batches if needed; use room temp fish for even cooking; if the glaze becomes too thick add a splash of water or soy to loosen it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 200g
Total number of serves: 4
Calories: 230kcal
Fat: 6.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Polyunsaturated: 1.5g
Monounsaturated: 3.5g
Cholesterol: 60mg
Sodium: 450mg
Potassium: 400mg
Carbohydrates: 9g
Fiber: 0.5g
Sugar: 8g
Protein: 36g
Vitamin A: 50IU
Vitamin C: 2mg
Calcium: 30mg
Iron: 0.6mg

Easy Ginger Soy Cod Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Ginger Soy Cod Recipe Substitutions and Variations

Pro Tips