How to Cook Halibut -Recipe Soy Ginger Halibut

with Chef Matt Dunk

This is one of my go to recipes for white fish when I want to break out of the box a little.  Although it works good with Salmon, our preference is with ground fish.  Any species, be it Halibut, Ling Cod or rock fish will work well. A short video on this preparation is attached. Sorry for the low resolution and image quality, but we hope it helps you with the preparation. Note it is in three segments.   Preparing Soy Ginger Halibut with Chef Matt

Thawing: Cut open the bag in a corner or slot on the top and thaw completely in a refrigerator. For us this means taking it out the night before use.

Rinsing: (Key Step) Rinse the fish thoroughly with cold water. Use a piece of paper towel to wipe it off and pat it nearly dry again. If you smell the fish before and after rinsing you will notice a big difference.

Dealing with the skin: With a sharp knife remove the skin before cooking.


  • 1/4 cup honey
  • 2/3 cup soy sauce
  • 1 tble pickled ginger juice
  • 1 1/2 tble chopped pickled ginger 

Mix well taste should be a nice balance between salt and sweet 

If to salty add more honey

If to sweet add more soy

I marinate for a minimum 30 mins, but I like around and hour. Cut the halibut into 1 person portion sizes and flip once or twice to ensure full marinade coverage. You can use a container or large ziplock bag. 



Preheat oven to 400

Heat a pan to med-hot and add a tblsp of oil

Sear each side of fish for 30 secs. To a golden brown colour and place on a baking sheet

(careful to to leave to long in pan or honey will burn) 

Finish cooking by placing in oven for 4-6 mins depending on thickness 

Remove from oven when 60% cooked as the fish will continue to cook out of oven