Looking for a quick and delicious way to prepare salmon that’s packed with flavor? This Honey Soy Glazed Salmon recipe has become my go-to for both weeknight dinners and special occasions. The combination of sweet honey and savory soy sauce creates an irresistible glaze that caramelizes perfectly on the fish, while still keeping the salmon tender and moist on the inside.
Ingredients
- 4 salmon fillets (6 oz each), skin-on
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Pat the salmon fillets dry with paper towels and let them rest at room temperature for 15 minutes before cooking.
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger until well combined.
- Heat sesame oil in a large non-stick skillet over medium-high heat.
- Place the salmon fillets skin-side up in the pan and cook for 4 minutes until golden brown.
- Flip the salmon (now skin-side down) and pour the honey-soy mixture into the pan. Reduce heat to medium-low.
- Baste the salmon with the sauce occasionally while it cooks for another 5-6 minutes, or until the fish flakes easily with a fork.
- Transfer the salmon to serving plates and spoon the reduced glaze over each fillet.
- Garnish with sliced green onions and sesame seeds before serving.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 22-25 minutes
Servings: 4
Recipe Notes
- For the best results, choose salmon fillets of similar thickness to ensure even cooking.
- The sauce will thicken as it reduces. If it becomes too thick, add a tablespoon of water to thin it out.
- Don’t flip the salmon more than once during cooking to maintain its structure and ensure proper caramelization.
- If you prefer your salmon more well-done, add 1-2 minutes to the cooking time, but be careful not to overcook it as salmon can dry out quickly.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For a gluten-free version, substitute regular soy sauce with tamari or coconut aminos.
- The same glaze works wonderfully with other fish varieties like cod or halibut if you want to switch things up.
This Honey Soy Glazed Salmon pairs perfectly with steamed rice and stir-fried vegetables for a complete meal. The leftovers also make an excellent addition to salads or grain bowls for lunch the next day.
Honey Soy Glazed Salmon
Looking for a quick and delicious way to prepare salmon that's packed with flavor? This Honey Soy Glazed Salmon recipe has become my go-to for both weeknight dinners and special occasions. The combination of sweet honey and savory soy sauce creates an irresistible glaze that caramelizes perfectly on the fish, while still keeping the salmon tender and moist on the inside.
Ingredients
- 4 salmon fillets 6 oz each, skin-on
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame oil
- 2 green onions thinly sliced (for garnish)
- 1 tablespoon sesame seeds for garnish
Instructions
- Pat the salmon fillets dry with paper towels and let them rest at room temperature for 15 minutes before cooking.
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger until well combined.
- Heat sesame oil in a large non-stick skillet over medium-high heat.
- Place the salmon fillets skin-side up in the pan and cook for 4 minutes until golden brown.
- Flip the salmon (now skin-side down) and pour the honey-soy mixture into the pan. Reduce heat to medium-low.
- Baste the salmon with the sauce occasionally while it cooks for another 5-6 minutes, or until the fish flakes easily with a fork.
- Transfer the salmon to serving plates and spoon the reduced glaze over each fillet.
- Garnish with sliced green onions and sesame seeds before serving.
