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Home > Recipes > Arctic Char Recipes > Baked Arctic Char With Honey Soy Marinade


  • 3 tablespoons soy sauce, use regular, gluten free or low sodium (whatever you prefer)
  • 2 tablespoons honey
  • ½ tablespoon minced fresh ginger
  • 2 teaspoons sesame oil
  • 1 teaspoon sriracha
  • 2 cloves garlic, minced
  • 1.5 pounds arctic char fillet (whole side), skin on and bones removed

Garnish Ideas (optional)

  • Sesame seeds
  • Green onion, sliced
  • Cilantro, chopped
  • Microgreens
  • Chili pepper, sliced
  • Lime wedges/juice


  • In a small dish, whisk together soy sauce, honey, ginger, sesame oil, sriracha, and garlic.
  • Pat arctic char dry with paper towels to remove any excess moisture, then place the arctic char into a baking dish that's big enough to fit it.
  • Pour marinade over fish and turn arctic char to get marinade all over. Let marinade for 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit for use shortly.
  • Remove arctic char from marinade and reserve marinade (I like to scrape off most of the minced garlic and ginger and keep for marinade).
  • Place arctic char onto a parchment paper-lined baking sheet and cook in your preheated oven for 12 to 15 minutes or until it's cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).
    Note: Time can vary, depending on the size/thickness of your fillet. The fillet used in this recipe was about 1 inch thick at the thickest part. Check on at the 12 minute mark and see how it is. If it isn't cooked, continue cooking until it is.
  • While arctic char is cooking, place reserved marinade into a small/mini saucepan and heat over low heat until reduced/thickened slightly, heated through, and coats the back of a spoon.
  • Once fish is cooked and marinade has thickened/reduced, drizzle marinade over cooked fish and garnish to taste (if desired) with any of the garnish ideas. Portion, serve and enjoy (it's great with rice or a salad).

    Recipe courtesy of Girl Heart Food