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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 7 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.

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