This ginger honey marinade is one of those simple recipes that somehow makes everything taste amazing.
It’s sweet, a little spicy, and packed with flavor.
I use it all the time for tofu, chicken, salmon — even roasted veggies.
It’s just five ingredients, takes five minutes, and keeps well in the fridge.
You’ll want to drizzle it on everything!
Why I Love This Recipe
This marinade is one of my kitchen go-to’s. I started making it when I was trying to use up leftover ginger and honey — now it’s become a staple. Here’s why I keep coming back to it:
- Takes just 5 minutes
- Tastes better the longer it sits
- Works on everything from tofu to grilled meats
- Makes boring food taste restaurant-level good
- You can make a big batch and store it for the week
What You’ll Need
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon freshly grated ginger
- 1 garlic clove, finely minced
- 1 tablespoon rice vinegar
- Optional: pinch of red pepper flakes
Ingredient
Pro Tips
- Use fresh ginger for the best zing — ground ginger won’t hit the same
- Warm your honey slightly so it mixes easier
- Let the marinade sit for 10–15 minutes to let the flavors really come together
- This marinade can double as a dipping sauce or salad dressing
- Taste before using — if it’s too sweet, add a little more vinegar
Tools You’ll Need
- Microplane or fine grater for ginger
- Garlic press or sharp knife
- Measuring spoons
- Mixing bowl
- Whisk or fork
Substitutions and Variations
- Maple syrup instead of honey (for vegan version)
- Tamari instead of soy sauce (for gluten-free)
- Apple cider vinegar instead of rice vinegar
- Add sesame oil for a deeper, nuttier flavor
- Add lime juice for extra acidity and brightness
Make Ahead Tips
- Mix it and store in a jar with a lid in the fridge for up to 1 week
- Stir before each use — the honey may settle
Makes
About 1/2 cup of marinade — enough for 1 lb of protein or veggies
Cook Time
5 minutes
Macros (Per Tablespoon)
- Calories: 50
- Carbs: 12g
- Protein: 0.5g
- Fat: 0g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Honey acts as a natural emulsifier and sugar base, helping the marinade stick to proteins and vegetables. Soy sauce brings umami and salt that tenderizes, while ginger and garlic add aromatic depth. Rice vinegar balances the sweetness with just the right tang, making the whole thing come alive.
Common Mistakes
- Using dried ginger – it lacks the freshness and heat of grated ginger
- Skipping the garlic – it rounds out the flavor
- Not mixing well – honey can sit at the bottom and not distribute evenly
- Adding too much vinegar – it can overpower the sweetness
What to Serve With
- Grilled tofu or tempeh
- Baked salmon or shrimp
- Stir-fried vegetables
- Rice or noodle bowls
- Roasted sweet potatoes or carrots
FAQ
Can I use this as a dipping sauce?
Yes! Just don’t reuse it after marinating raw meat unless you boil it.
How long can I marinate tofu in this?
At least 30 minutes, but overnight is even better.
Can I freeze the marinade?
Yes — just leave some space in the container and thaw before using.
Does it work with meat?
Absolutely! Chicken thighs, salmon fillets, and pork chops all love this marinade.
Instructions
Step 1: Measure the honey
Add 3 tablespoons of honey to a small mixing bowl. If your honey is thick or slightly crystallized, warm it up in the microwave for about 10 seconds to make it easier to mix.
Step 2: Add soy sauce
Pour in 2 tablespoons of soy sauce. The color contrast between the honey and soy sauce should look like a swirl of gold and brown.
Step 3: Grate the ginger
Use a microplane to grate 1 tablespoon of fresh ginger directly into the bowl. The grated ginger should look soft and juicy, almost paste-like.
Step 4: Add minced garlic
Finely mince 1 clove of garlic and stir it into the bowl. Garlic should be almost paste-like for the smoothest mix.
Step 5: Stir in the rice vinegar
Add 1 tablespoon of rice vinegar. This gives the marinade that perfect tangy balance.
Step 6: Optional — Add red pepper flakes
If you want a little heat, add a pinch of red pepper flakes. Just a small amount makes a big difference.
Step 7: Whisk everything together
Use a small whisk or fork to combine everything until smooth. The marinade should look glossy and well mixed.
Step 8: Transfer to serving bowl or jar
Pour the finished marinade into a small ceramic bowl or airtight jar if storing. It’s ready to use or chill.
Leftovers and Storage
Store leftover marinade in a sealed jar in the fridge for up to 1 week. Stir or shake before using again. Don’t reuse marinade that has touched raw meat unless you cook it first.
Wrap Up
That’s it — your go-to ginger honey marinade! It’s fast, flavorful, and makes whatever you’re cooking taste 10x better. If you make it, drop a comment and let me know what you used it on. I’d love to hear how it turned out or answer any questions!