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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
Honey Soy Glazed Salmon can be served with just about anything, but we love it with steamed jasmine rice, edamame beans, sliced cucumber and a drizzle of spicy mayonnaise.

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.

Honey Garlic Salmon
The salmon is cooked perfectly as the recipe uses skin-on fillets, which makes it easier to cook as it stops the salmon breaking up during 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 (tender-stem 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.

Honey Soy Glazed Salmon
This Honey Soy Glazed Salmon marinade comes together in minutes and creates a sticky, sweet glaze on the juicy, tender fish.

Watch how to make it

If you enjoyed this dish, here are some other super quick and easy fish recipes


Salmon Green Curry
Baked Miso Salmon
Tuna Misa Soba Noodles
Sushi Sandwich

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Bowl of honey soy glazed salmon fillet topped with sesame seeds and green onions, served with a side of steamed rice and vegetables

Honey Soy Glazed Salmon

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5 from 12 reviews

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.

  • Total Time: 15 mins
  • Yield: 4 1x

Ingredients

Scale

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 salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil

TO SERVE 

  • 2 cups (370 g) cooked jasmine rice 
  • 1 cup (200 g) frozen edamame beans, thawed as per packet instructions
  • 2 Lebanese (Persian/short) cucumbers, sliced 
  • 1 tbsp sesame seeds
  • 4 tbsp spicy mayonnaise (or plain whole-egg mayonnaise)

Instructions

Sauce

  1. Combine the sauce ingredients in a small bowl. 

Salmon

  1. Sprinkle the salmon fillets with salt and pepper.
  2. 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.
  3. 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

  1. 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.

Equipment

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.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: seafood, Salmon
  • Method: pan
  • Cuisine: Asian

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