Braided Salmon Recipe with Lemon, Garlic and Herbs

This Braided Salmon recipe is easy to make, yet looks impressive and elegant

Celebrate spring with a simple but stunning braided salmon recipe. It takes just a few ingredients and minimal hands-on time, yet yields a flavorful, healthy main course that’s perfect for weeknight dinners or a special occasion. The marinade adds bright, savory-sweet flavor quickly, and the braiding creates a beautiful presentation that can be prepared ahead and finished on the grill or in the oven.

How To Make Braided Salmon

(See the recipe card below for exact measurements and step-by-step instructions.)

1. Prepare the marinade: Combine ground ginger, garlic powder, low-sodium soy sauce, orange juice, honey, and chopped green onion in a bowl and whisk to blend.
2. Marinate: Pour the marinade over the salmon and refrigerate briefly to allow the flavors to infuse.
3. Braid the salmon: Slice the filet into strips and braid the pieces together for an attractive presentation.
4. Cook: Grill over medium heat or bake in a 400°F oven until the salmon flakes easily with a fork.

How to Braid Salmon — Two Approaches

There are two common ways to braid a whole side salmon filet. Both give beautiful results; choose based on portion size and presentation.

Make two smaller braids from one side filet:

1. Cut the whole side salmon in half lengthwise, from head to tail.
2. Slice each half into thin lengthwise strips about ½ inch wide (or slightly thicker).
3. Braid three strips together to form a braid. Use toothpicks if needed; braids generally hold together once cooked.

Make one large braid from one side filet:

1. Start about 3 inches from the head end and slice the filet lengthwise into three equal strips, keeping the head end intact so the strips stay attached.
2. Braid the three strips together into one large braid and secure with toothpicks if necessary.

Substitutions & Variations

• Ginger: If you prefer, use ginger paste or freshly grated ginger for a brighter, fresher ginger flavor. Start with 1–2 teaspoons and adjust to taste.
• Garlic: Fresh minced garlic may be used instead of garlic powder; adjust the amount to your preference.
• Soy alternatives: Swap soy sauce for ponzu for a citrus note, or use coconut aminos as a soy-free option.
• Toppings: Finish with thinly sliced green onions, chives, or a sprinkle of toasted sesame seeds.
• Seafood additions: For a richer dish, top the braided salmon with a small crab cake or a mixture of crab and shrimp before finishing.
• Lemon: Tuck thin lemon slices into the braid or place lemon slices under the salmon when baking for added brightness.
• Sweeter glaze idea: For a different flavor profile, try a mustard and brown sugar glaze on the braid.

Storing Leftovers & Reheating

Store leftover braided salmon in an airtight container in the refrigerator for up to three days. Reheat gently to preserve texture and moisture.

• Microwave: Heat in 30–45 second bursts on a microwave-safe plate, turning between intervals until warmed through.
• Stovetop: Warm in a skillet over medium heat with a splash of chicken or vegetable broth and a teaspoon of butter; cover and heat for 3–5 minutes until warmed.
• Oven: Preheat to 350°F. Place salmon in a baking dish with a splash of broth and a little butter or ghee; bake 8–10 minutes until warmed, checking frequently to avoid overcooking.

What To Serve With Braided Salmon

This braided salmon pairs well with a wide range of sides. Choose simple, fresh accompaniments to let the fish shine.

Sides

• Steamed white or brown rice, or your favorite pasta
• Mashed potatoes or crispy smashed potatoes
• Mushroom risotto or sautéed green beans with mushrooms
• Fresh steamed or roasted vegetables
• Garlic butter biscuits or stuffed garlic bread for a heartier meal

Salads

• Caprese-style salad with tomatoes and fresh mozzarella
• Classic wedge salad with bacon and blue cheese
• Chopped vegetable salads with lemon-garlic or light vinaigrette dressings

Braided Salmon

Yield:
4

Prep Time:
40 minutes

Cook Time:
15 minutes

Additional Time:
15 minutes

Total Time:
1 hour 10 minutes

A simple, elegant braided salmon recipe with a bright soy-orange-honey marinade. Great for entertaining or a special family meal.

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• ⅓ cup low sodium soy sauce
• ⅓ cup orange juice
• ¼ cup honey
• 1 green onion, chopped
• 1½ lbs whole side salmon filet (ask your fishmonger to remove the skin if needed)

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 the salmon in a shallow dish and pour the marinade over the fish. Turn the salmon gently to coat. Refrigerate 15–30 minutes, turning once or twice for even flavor.
3. Remove salmon from the dish and reserve the marinade. Slice the salmon into thin lengthwise strips (about ½ inch) and braid three strips together to form each braid. Use toothpicks if necessary.
4. Lightly grease the grill rack and preheat the grill to medium heat.
5. Grill the braids 12–15 minutes per inch of thickness, or until the fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking.

Oven Baked Braided Salmon

Follow the first two steps above, then continue as follows:

1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper and lightly spray or oil the surface. Arrange the braids on the sheet.
3. Bake 10–12 minutes or until the salmon braids are cooked through. Because braids are thicker than a typical filet, they may need slightly more time; check for flakiness to judge doneness.

Notes

I typically aim for a final internal temperature between 125°F and 135°F for moist salmon; the FDA recommends cooking salmon to 145°F. Adjust based on your preference for doneness.

Nutrition Information

Yield: 4
Calories: 441 per serving
Total Fat: 21g
Protein: 40g

Nutrition figures are estimates and will vary based on ingredients and portion sizes.