Honey Soy Glazed Salmon (Print version)

Tender salmon glazed in a sweet and savory honey-soy blend, perfect for a fast, flavorful weeknight meal.

# What you'll need:

→ Seafood

01 - 4 salmon fillets (approximately 5.3 oz each), skin on or skinless

→ Marinade & Sauce

02 - 3 tablespoons low sodium soy sauce
03 - 2 tablespoons honey
04 - 1 tablespoon rice vinegar or lemon juice
05 - 1 tablespoon sesame oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon freshly grated ginger
08 - 1/2 teaspoon freshly ground black pepper

→ Garnish

09 - 1 tablespoon sesame seeds
10 - 2 spring onions, thinly sliced
11 - Lemon wedges (optional)

# How to make it:

01 - In a mixing bowl, whisk together soy sauce, honey, rice vinegar or lemon juice, sesame oil, minced garlic, grated ginger, and black pepper until well combined.
02 - Arrange salmon fillets in a shallow dish or resealable plastic bag. Pour half the marinade over the fillets and reserve the remaining marinade. Allow salmon to marinate at room temperature for 10 to 20 minutes.
03 - Preheat oven to 400°F, or heat a nonstick skillet over medium-high heat.
04 - Remove salmon from marinade, letting excess drip off. For oven baking, line a baking tray with parchment paper, place salmon skin-side down, and bake for 12 to 15 minutes, brushing with reserved marinade halfway through. For pan-searing, add a small amount of oil to the skillet, place salmon skin-side down, cook for 4 to 5 minutes, then turn and cook an additional 3 to 4 minutes. Pour reserved marinade into the skillet during the last 2 minutes to create a glaze.
05 - Transfer cooked salmon to serving plates. Top with sesame seeds and sliced spring onions. Accompany with lemon wedges, if preferred.

# Expert suggestions:

01 -
  • Uses simple pantry ingredients you probably already have
  • Ready in twenty five minutes start to finish with little prep
  • Flexible to bake or pan sear depending on your preference and tools
  • The sweet and savory glaze caramelizes beautifully for irresistible flavor
  • Cleanup is minimal especially if you bake the salmon on parchment
02 -
  • Packed with protein and healthy omega three fats from salmon
  • Honey and soy glaze is naturally gluten free if you use tamari
  • Tastes just as good the next day and can be enjoyed cold or reheated gently
03 -
  • Pat the salmon very dry before marinating for the best caramelization
  • Do not discard the reserved marinade Heating it in the last two minutes gives the most glossy sticky finish
  • If using the oven do not overbake Check at the twelve minute mark with a fork for just opaque flesh
  • The spicier kick from chili flakes can be added right to the pan at the end

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