Braided Salmon

This Braided Salmon recipe is so easy to make but looks so impressive and elegant. A stunning dish that’s also delicious and healthy!

I’d like to revisit one of my favorite recipes in honor of spring! It’s such a delicious and easy recipe, but it looks impressive and it’s good for you, too! You can use your favorite marinade, although this marinade gives tons of flavor in minimal time. It’s easy and fast and would be great served at a dinner party, especially since it can be marinated then braided ahead of time. I hope you enjoy it!

How To Make Braided Salmon

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

1. Mix Marinade Ingredients: Add the ginger, garlic powder, soy sauce, orange juice, honey, and chopped green onion in a bowl and stir until ingredients are combined. 
2. Marinade: Allow the braided salmon to briefly marinade in the refrigerator.
3. Braid: Braid the salmon.
4. Grill or Bake: Place the braided salmon on a grill or in the oven.

How to Braid Salmon – 2 Ways

Here are two ways to braid salmon. Both ways work and it really comes down to presentation preference.

This way will create two smaller braided salmon from a single whole side filet. See the recipe card for the video.

1. Cut whole side salmon in half lengthwise (head to tail).
2. Slice each halved salmon filet into thin lengthwise (head to tail) strips – about 1/2 inch is best or slightly thicker.
3. Braid the three pieces together into one braid. 
4. Hold together with toothpicks if needed, although they will “fuse” together once cooked.

This way will create one large braided salmon from a single whole side filet.

1. Starting at about 3 inches down from the head, slice the filet lengthwise (head to tail) into three equal strips. Be sure to keep the head side intact by starting 3 inches below the head end.
2. Braid the three pieces together into one braid. 
3. Hold together with toothpicks if needed, although they will “fuse” together once cooked.

Substitutions & Variations

• Ginger: Instead of ground ginger, you can use ginger paste. It’s almost like fresh grated ginger. You can find this in the refrigerated produce section sold in tubes so it’s easy to squeeze out the desired amount. You can stick to 1 or 2 teaspoons, or add more for your preferred flavor.
• Garlic Powder: You can also use minced garlic.
• Soy Sauce: If you want to add a slightly more citrusy flavor you can use ponzu sauce, or try coconut aminos if you want a product that isn’t soy based.
• Garnish: Top with finely sliced green onions or chives before serving or sprinkle lightly with toasted sesame seeds.
• Crab Cake: Top with savory crab cakes.
• Crab & Shrimp: Combine jumbo lump crab and lump crab meat (binding agent) and place on top of the braided salmon. Add jumbo shrimp on top of the crab meat.
• Lemon Slices: Tuck lemon slices into the braids of the salmon or if baking, add lemon slices to the bottom of the baking dish before placing the salmon on top.
• Braided Mustard & Brown Sugar Salmon: Try this braided salmon recipe next!

Storing Leftovers & Reheating

This braided salmon is so delicious that you may not have any leftovers, but if you do, store the salmon in an airtight container in the refrigerator for up to three days.

To reheat leftover salmon:

• Microwave: Place your salmon on a microwave safe plate and heat in 30-45 second increments, turning between bursts, until heated through.
• Stovetop: Add a splash of chicken broth and a teaspoon of butter to a pan over medium heat and bring to a simmer. Add your salmon, cover, and cook for 3-5 minutes or until heated through.
• Oven: Set oven to 350F. Put leftover salmon in a baking dish with a splash of chicken broth and a few teaspoons of butter or ghee (this helps retain moisture during reheating). Place in the oven and bake for about 8-10 minutes depending on your portion size. Be sure to check every few minutes in order to not overcook.

What To Serve With Braided Salmon

I served this with grilled baby bell peppers stuffed with ricotta, cream and parmesan cheeses. Dessert was biscuits baked in butter and brown sugar, then topped with strawberries and pineapple…yum! Here are some other things you can serve with your braided salmon.

Sides

• Steamed white rice, brown rice, or pasta
• Mashed Potatoes
• Crispy Smashed Potatoes
• Mushroom Risotto
• Fresh Steamed or Roasted Veggies
• Sauteed Green Beans & Mushrooms
• Parmesan Garlic Butter Biscuits
• Stuffed Garlic Bread

Salads

• Caprese Salad
• Wedge Salad
• Chopped Veggie Salad with Lemon-Garlic Dressing
• Skinny Chopped Veggie Salad

Continue to Content

Braided Salmon

Yield: 4

Prep Time: 40 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 1 hour 10 minutes

This Braided Salmon recipe is so easy to make but looks so impressive and elegant!

Print

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/3 cup low sodium soy sauce
• 1/3 cup orange juice
• 1/4 cup honey
• 1 green onion, chopped
• 1 1/2 lbs whole side salmon filet (have your butcher remove the skin if necessary!)

Instructions

Grilled Braided Salmon

1. Combine ground ginger, garlic powder, soy sauce, orange juice, honey, and chopped green onion in a medium bowl. 
2. Place salmon in dish and cover with marinade. Turn fish gently to distribute marinade.  Refrigerate 15 minutes or up to 30 minutes for stronger flavor, turning fish occasionally.
3. Slice salmon into thin strips - about 1/2 inch is best or slightly thicker - and braid each three pieces together into one braid.  Hold together with toothpicks if needed.
4. Lightly grease grill rack, and preheat grill to medium heat. 
5. Remove salmon and reserve the marinade. 
6. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time.

Oven Baked Braided Salmon

Follow steps 1-2 in the grilling instructions

1. Preheat oven to 400°F.
2. Place a sheet of parchment paper onto a large baking sheet pan and spray with cooking spray. Place braids on sheet pan.
3. Place in oven and bake for about 10 to 12 minutes or until salmon braids are cooked through (braids are thicker than regular salmon and may take slightly longer than you're used to).

Notes

I cook my salmon to an internal temperature of 125°F to 135°F. The FDA recommends cooking salmon to 145°F.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 107mgSodium: 863mgCarbohydrates: 22gFiber: 0gSugar: 19gProtein: 40g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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