I just made a Quick Healthy Dinner Meals cod with a ginger soy glaze that’s insanely flavorful and flaky and honestly beats takeout.
I adore this Easy Ginger Soy Glazed Cod because it hits everything I want on a weeknight, clean, bold flavor and no fuss. The low sodium soy sauce and fresh ginger make the fish sing, and I’m obsessed with how bright and slightly sweet it tastes.
It feels like one of those Delicious Simple Recipes that actually tastes like effort went into it, even when I didn’t have time. I use it when I need Easy But Different Dinner Ideas that don’t sacrifice flavor.
Quick, flaky cod. No fancy tricks.
Seriously, I want seconds every time.
Ingredients
- Cod: flaky protein, mild taste soaks up sauce.
- Soy sauce: salty backbone, gives savory depth.
- Basically fresh ginger: zippy, bright, wakes the fish.
- Garlic: warm punch, makes it feel cozy and bold.
- Plus honey: sweet balance, helps sticky glaze form.
- Rice vinegar: bright tang, cuts through the richness.
- Sesame oil: toasty note, a little goes far.
- Neutral oil: cooks without flavor, keeps fish from sticking.
- Cornstarch: thickens sauce, gives that clingy finish.
- Basically water: loosens starch, smooths the sauce.
- Green onions: fresh crunch and color, it’ll brighten.
- Toasted sesame seeds: nutty crunch, tiny garnish punch.
- Salt and pepper: simple seasoning, makes everything pop.
Ingredient Quantities
- 4 cod fillets (about 6 oz each), thawed if frozen
- 3 tbsp low sodium soy sauce
- 1 tbsp fresh ginger, grated (about a 1 inch piece)
- 2 garlic cloves, minced
- 1 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar or fresh lemon juice
- 1 tsp sesame oil
- 1 tbsp neutral oil for cooking, like vegetable or canola
- 1 tsp cornstarch
- 1 tbsp water (for mixing with cornstarch)
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds, optional
- salt and black pepper to taste
How to Make this
1. Pat the cod fillets dry with paper towels and season both sides lightly with salt and black pepper.
2. In a shallow dish whisk together soy sauce, grated ginger, minced garlic, honey, rice vinegar or lemon juice, and sesame oil. Taste and adjust sweetness or tang if needed.
3. Add the cod to the marinade, spoon some over the top, and let it sit 10 to 20 minutes at room temp or up to 30 minutes in the fridge. Don’t marinate much longer or the fish can get mushy.
4. Mix the cornstarch with 1 tablespoon water until smooth to make a slurry and set aside.
5. Heat 1 tablespoon neutral oil in a large nonstick or stainless skillet over medium high heat until shimmering.
6. Remove cod from the marinade, letting excess drip off, reserve the marinade. Sear the fillets 3 to 4 minutes per side depending on thickness until golden and just cooked through. Transfer fish to a plate.
7. Lower heat to medium, pour the reserved marinade into the pan and bring to a simmer. Stir in the cornstarch slurry and cook 1 to 2 minutes until the sauce thickens to a glaze.
8. Return the cod to the pan and spoon the glaze over the fillets for a minute to coat and reheat gently.
9. Plate the cod, spoon any extra glaze on top, sprinkle with sliced green onions and toasted sesame seeds if using. Serve with steamed veggies or rice.
10. If you want extra brightness squeeze a little lemon over the fish just before serving.
Equipment Needed
1. Paper towels
2. Shallow dish or wide bowl (for the marinade)
3. Small bowl (for cornstarch slurry)
4. Whisk or fork
5. Measuring spoons and tablespoon
6. Microplane or box grater (for ginger) or just a knife
7. Nonstick or stainless skillet
8. Spatula or tongs
9. Cutting board and a sharp knife
FAQ
Easy Ginger Soy Cod Recipe Substitutions and Variations
- Soy sauce: swap with tamari for gluten free or coconut aminos if you want something lower in sodium and a little sweeter. Use same amount.
- Fresh ginger: if you don’t have fresh, use 1/4 tsp ground ginger per 1 tbsp fresh, or about 1/2 tsp if you like it milder. Ground is less bright but works.
- Sesame oil: if you need neutral flavor try vegetable or canola, or for a different nutty note use toasted peanut oil. Use half the amount of a stronger oil, then adjust to taste.
- Cornstarch: substitute with arrowroot (same amount) for a clearer glaze, or use all purpose flour at about twice the amount for thicker, less glossy sauce.
Pro Tips
1. Pat the fish as dry as you can then let it sit at room temp for 10 minutes before searing, it helps get a better crust and you wont overcook the inside.
2. Don’t drown the pan in oil; use just enough to coat and get it shimmering. If the marinade chars when you add it, lower the heat and add a splash of water to loosen the bits instead of burning the sauce.
3. Mix the cornstarch slurry in a small cup and whisk it again right before adding, sometimes it settles and makes lumps. Add it slowly while stirring so the glaze goes glossy not gummy.
4. Finish with acid at the end, a squeeze of lemon or a tiny splash of vinegar brightens the glaze, and it masks any slightly over-salty mistakes. Sprinkle scallions last so they stay fresh and green.
Easy Ginger Soy Cod Recipe
I just made a Quick Healthy Dinner Meals cod with a ginger soy glaze that's insanely flavorful and flaky and honestly beats takeout.
4
servings
230
kcal
Equipment: 1. Paper towels
2. Shallow dish or wide bowl (for the marinade)
3. Small bowl (for cornstarch slurry)
4. Whisk or fork
5. Measuring spoons and tablespoon
6. Microplane or box grater (for ginger) or just a knife
7. Nonstick or stainless skillet
8. Spatula or tongs
9. Cutting board and a sharp knife
Ingredients
-
4 cod fillets (about 6 oz each), thawed if frozen
-
3 tbsp low sodium soy sauce
-
1 tbsp fresh ginger, grated (about a 1 inch piece)
-
2 garlic cloves, minced
-
1 tbsp honey (or brown sugar)
-
1 tbsp rice vinegar or fresh lemon juice
-
1 tsp sesame oil
-
1 tbsp neutral oil for cooking, like vegetable or canola
-
1 tsp cornstarch
-
1 tbsp water (for mixing with cornstarch)
-
2 green onions, thinly sliced
-
1 tsp toasted sesame seeds, optional
-
salt and black pepper to taste
Directions
- Pat the cod fillets dry with paper towels and season both sides lightly with salt and black pepper.
- In a shallow dish whisk together soy sauce, grated ginger, minced garlic, honey, rice vinegar or lemon juice, and sesame oil. Taste and adjust sweetness or tang if needed.
- Add the cod to the marinade, spoon some over the top, and let it sit 10 to 20 minutes at room temp or up to 30 minutes in the fridge. Don’t marinate much longer or the fish can get mushy.
- Mix the cornstarch with 1 tablespoon water until smooth to make a slurry and set aside.
- Heat 1 tablespoon neutral oil in a large nonstick or stainless skillet over medium high heat until shimmering.
- Remove cod from the marinade, letting excess drip off, reserve the marinade. Sear the fillets 3 to 4 minutes per side depending on thickness until golden and just cooked through. Transfer fish to a plate.
- Lower heat to medium, pour the reserved marinade into the pan and bring to a simmer. Stir in the cornstarch slurry and cook 1 to 2 minutes until the sauce thickens to a glaze.
- Return the cod to the pan and spoon the glaze over the fillets for a minute to coat and reheat gently.
- Plate the cod, spoon any extra glaze on top, sprinkle with sliced green onions and toasted sesame seeds if using. Serve with steamed veggies or rice.
- If you want extra brightness squeeze a little lemon over the fish just before serving.
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: 198g
- Total number of serves: 4
- Calories: 230kcal
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 4g
- Cholesterol: 70mg
- Sodium: 300mg
- Potassium: 450mg
- Carbohydrates: 5g
- Fiber: 0.5g
- Sugar: 4.5g
- Protein: 36g
- Vitamin A: 100IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 0.7mg