I love to include nutritious fish in my family’s meal rotation on a regular basis, and this dish will tempt even the fussiest of eaters. It is hard to believe that just a few simple ingredients are all that I need to make this incredible Honey Soy Glazed Salmon – it is good … seriously good! The salmon is cooked to perfection in an irresistible, thick, sticky, sweet sauce flavoured with soy, honey, garlic and ginger, with vinegar for a tangy burst. The sauce is cooked alongside the salmon in the pan until it caramelises, imparting the fish with amazing flavour and a beautifully glazed surface. This dish really is so easy, but I’ve provided a few tips below, if you need them, on how to get the best results cooking salmon.
Honey Soy Glazed Salmon can also be served with just about anything! My favourite options are steamed jasmine rice, edamame beans, sliced cucumber and a generous drizzle of spicy mayonnaise (or mild if you prefer), but I’ve given other suggestions. A “faster than takeout” dish with restaurant-quality vibes, this salmon is on the table in less than 15 minutes and uses just one pan, making it perfect for busy weeknights – and even for easy entertaining when friends pop over!
Can I use frozen salmon fillets for this recipe?
Yes, frozen salmon can be used. Just ensure it’s fully thawed and patted dry with a paper towel prior to cooking.
What else can I serve with Honey Soy Glazed Salmon?
- Rice – Any rice variety, including brown rice or cauliflower rice, can be served with the salmon.
- Noodles – Try soba noodles, ramen or thin egg noodles.
- Steamed vegetables – Some of my favourites are green beans, bok choy, broccoli or broccolini (tenderstem broccoli).
- Salads – In addition to the cucumber, you could use shredded carrot, shredded red cabbage, bean sprouts, or fresh herbs like coriander (cilantro).
Tips for cooking salmon fillets with success
- Room temperature – Remove the fillets from the fridge 10 minutes prior to cooking to help them cook more evenly. I normally take them out of the fridge and then prepare the sauce.
- Skin-on fillets – I find skin-on fillets are easier to cook with. The skin helps to hold the salmon together (reducing the chance of it breaking up while cooking). It also helps to protect the delicate salmon as it cooks, retaining its moisture and juiciness. If you don’t want to eat the skin, you can just scoop the flesh out.
- Medium–low heat – High heat can cause the outside of the salmon to cook too quickly while the inside remains uncooked. Medium heat helps achieve an even cook.
Watch how to make it
If you enjoyed Honey Soy Glazed Salmon, I think you’ll love:
Salmon Green Curry Recipe
Baked Miso Salmon Recipe
Bang Bang Salmon Recipe
Tuna Misa Soba Noodles Recipe
Sushi Sandwich Recipe
Honey Soy Glazed Salmon
“This is so good, I’ve lost count how many times I’ve made it. My son asks for it weekly.” Share PrintIngredients
- 2 tbsp regular soy sauce or tamari
- 2 tbsp apple cider vinegar or rice wine vinegar or fresh lime juice
- 2 tbsp honey or brown sugar
- 2 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 4 salmon fillets, skin on
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
- 370 g (2¼ cups) cooked jasmine rice
- 200 g (7 oz) frozen edamame beans, thawed as per packet instructions
- 2 Lebanese (short/Persian) cucumbers, sliced
- 1 tbsp sesame seeds
- 4 tbsp spicy mayonnaise or plain whole-egg mayonnaise
Equipment
Instructions
- Combine the sauce ingredients in a small bowl.
- Sprinkle the salmon fillets with salt and pepper.
- Heat the olive oil in a large frying pan (ideally non-stick) over medium heat. Cook the salmon for 4 minutes, skin-side down first. Flip and cook for a further 3 minutes.
- Add the sauce to the pan. Cook for 1–2 minutes, basting the salmon all over with the sauce continuously, using a spoon, until the sauce becomes sticky and begins to glaze the salmon.
- Divide the rice, edamame beans and cucumber among four bowls. Add the salmon and sticky sauce to each of the bowls, then top with sesame seeds and drizzle of spicy mayonnaise.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Watch how to make it
Recipe notes
MAKE AHEAD
Sauce – The honey garlic sauce ingredients can be mixed together up to 2 days ahead of time and stored in an airtight container in the refrigerator.Rice and edamame – Cook the rice and thaw the edamame ahead of time. These can be quickly reheated in the microwave when you’re ready to assemble the meal.
Kirsty says:
Soo delicious Nic!! Absolutely so simple and so full of flavour. The fussiest of my lot have eaten every last morsel.
s.i. says:
This is a family favorite! So easy to cook, but tastes like restaurant quality. Soooo good.
Tram says:
Thank you for this recipe! My 8yo son, who does not like to eat fish unless it is fried crispy, loves his salmon with your honey garlic sauce!! He actually gets excited every time I tell him this is for dinner. He LOVES LOVES the sauce. I usually quadruple it for our family of 4. It is THAT good and simple to make. Thank you for sharing this and many easy recipes. The cheeseburger pasta is also a favourite!! Thank you from Canada!
Nicole says:
So easy with great flavour. I usually bake my salmon in the oven but this was so tender and moist, my husband said it’s tastes like salmon from the restaurant!
suziepower says:
The best salmon recipe I’ve ever cooked!!! My bowl of dinner looked identical to the recipe picture – perfection! Soo delicious, will definitely be a regular dinner dish🥰👏🎉
jackymoss says:
Really quick and easy! Very family friendly and great after a work day when you don’t have a lot of time! So happy I came across your Instagram account!