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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 (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.
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

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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

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
Cook 10 minutes
Total 15 minutes
Servings: 4

Ingredients

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

Instructions

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