Honey Soy Glazed Salmon

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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

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Honey Soy Glazed Salmon

Author: Nicole

5 from 15 votes

“This is so good, I’ve lost count how many times I’ve made it. My son asks for it weekly.”

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Honey Soy Glazed Salmon, in a restaurant-quality sticky, sweet glaze, is on the table in less than 15 minutes, making it a fantastic weeknight dinner option.

Prep 5 minutes mins

Cook 10 minutes mins

Total 15 minutes mins

Servings: 4

Ingredients

1x2x3x

SAUCE

• ▢ 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

SALMON

• ▢ 4 salmon fillets, skin on
• ▢ ½ tsp sea salt flakes
• ▢ ½ tsp freshly cracked black pepper
• ▢ 1 tbsp olive oil

TO SERVE

• ▢ 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

• ▢
  Chef Knife
• ▢
  Large Wooden Spoon
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

Sauce

• Combine the sauce ingredients in a small bowl. 

Salmon

• 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.

Serve

• 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

Nutrition Facts

Honey Soy Glazed Salmon

Amount per Serving

Calories

687

% Daily Value*

Fat

 

33

g

51

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.04

g

Polyunsaturated Fat

 

14

g

Monounsaturated Fat

 

11

g

Cholesterol

 

101

mg

34

%

Sodium

 

1176

mg

51

%

Potassium

 

1380

mg

39

%

Carbohydrates

 

52

g

17

%

Fiber

 

4

g

17

%

Sugar

 

16

g

18

%

Protein

 

44

g

88

%

Vitamin A

 

240

IU

5

%

Vitamin C

 

5

mg

6

%

Calcium

 

131

mg

13

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

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.

LEFTOVERS

Store any leftover salmon and sides in an airtight container in the refrigerator for up to 2 days. To reheat, warm the salmon in a pan over low heat, or use the microwave for best results (to retain its juiciness). Not suitable for freezing.

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Course entrée, Main Course, salmon, seafood

Cuisine Asian