Honey and Soy Salmon is an easy skillet dinner that’s special enough for date night and fast enough for a weeknight meal. You’ll love this sweet and savory glazed salmon!
If you love these flavors, you’ve also got to try our Asian Chicken Marinade and glaze!
Table of Contents
Why You’ll Love this Honey Soy Salmon
Normally, a fish recipe probably wouldn’t be on my list of recommendations for parents with picky eaters, but believe it or not, THIS recipe was what my 5-yr-old requested for his birthday meal! Here’s why we think your family will love it too:
- It’s a QUICK dinner. It’s done on the stove top in less than 20 minutes.
- It’ll make you look like an amazing cook. Never mind that this salmon is a cinch to make. Everyone is impressed with a perfectly seared and glazed salmon dinner!
- It’s delicious AND good for you! Even picky eaters will be won over by this combination of savory, sweet, and tangy flavors. Plus, salmon is a nutritional powerhouse, filled with protein, Omega 3s, and B vitamins.
We recommend pairing this with some roasted veggies that can cook at the same time as the salmon. Roasted carrots and parsnips or roasted broccoli and cauliflower are both great options!
For another easy salmon dinner, check out our Baked Salmon and Potatoes. Here’s to eating more fish this year!
CourtneyIngredients You’ll Need
- Salmon– You can use Atlantic (farm raised) or Pacific (wild caught) salmon for this recipe. I recommend using skin-on fresh or fully thawed salmon, but skinless salmon can also work.
- Low sodium soy sauce– You can substitute with regular soy sauce, but take it easy when you salt the fish to avoid the dish becoming too salty.
- Honey– This is what sweetens the dish! You could also experiment with using brown sugar.
- Rice vinegar– I recommend using unseasoned rice vinegar, as the glaze doesn’t need extra salt or sugar.
- Minced fresh garlic
- Grated ginger– To save time, you can buy pre-grated ginger paste.
How to Make Salmon with Honey and Soy Glaze
Step 1: Make the glaze. In a large measuring cup, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
Step 2: Prep and cook the salmon. Season the salmon with salt and pepper on both sides. Heat olive oil in a skillet over medium high heat. Add the salmon fillets to the skillet, skin side up. Cook for 5-6 minutes, or until the salmon is white about 2/3 of the way up the fillet. Flip, then cook an additional 3-4 minutes, or until the salmon flakes easily with a fork. Remove the fish from the skillet.
Step 3: Heat the glaze. Turn the heat down to medium, and add the sauce ingredients to the pan (it’ll bubble a lot!), scraping up any browned bits on the bottom. Cook, stirring often, until the sauce is thickened, about 2-3 minutes. The sauce is ready when you drag a spatula through it and it takes a few seconds for it to run back together.
Step 4: Glaze and serve. Return the salmon fillets to the skillet and turn them a few times to coat. Serve immediately with additional glaze brushed on top.
Storage and Leftover Instructions
- Leftover salmon should be stored in an airtight container in the fridge for up to 4 days.
- To reheat salmon, place it in the microwave, or warm on the stove top over medium low heat, until heated through.
FAQs
No. Cooking your salmon properly will eliminate any bacterial concerns.
Either salmon can be used in most recipes, but the basic difference is that Atlantic salmon is farm raised and Pacific is wild caught. Atlantic salmon has a slightly higher fat content, and slightly less protein and nutrients. It’s generally less expensive than Pacific salmon. Both options are great sources of protein and healthy fats, so pick what works for your preferences and budget.
Use a meat thermometer to check the internal temperature of your salmon. I like to stop cooking when it is at an internal temperature of 130-135° F for tender, moist salmon. The USDA recommends cooking to a temperature of 145 degrees. If you don’t have a meat thermometer, test with a fork! Salmon that is done should easily flake apart when stabbed with a fork.
Personal preference. There’s no wrong answer here. The skin has the same nutritious benefits as the rest of the salmon, and can crisp up nicely.
What Goes With Honey Soy Salmon?
More like, what doesn’t? This Honey Soy Salmon pairs nicely with some roasted broccoli and cauliflower (what you see pictured on the plate here) or roasted zucchini and peppers.
If they’re in season, try pairing it with sauteed garlic green beans or air fried asparagus with breadcrumbs.
With it’s Asian flavor profile, this glazed salmon is also great with fried rice and Asian zucchini.
This would also be great used as the protein for salmon sushi bowls or swap chicken for salmon in this Panera Asian Sesame Salad.
More Easy Fish Dinners To Try
- Fish Taco Salad Bowls
- Salmon and Asparagus Linguine
- Grilled Salmon with Mango Salsa
- Grilled Tilapia in Foil
- Crispy Cod Fish Sandwich
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Honey Soy Salmon
Ingredients
- 4 skin on salmon fillets (4-6 ounce each )
- Kosher salt and fresh cracked pepper
- 1 Tablespoon vegetable or sesame oil
For the salmon glaze:
- 1/4 cup low sodium soy sauce
- 1 1/2 Tablespoons honey
- 2 Tablespoons rice vinegar
- 1 large clove garlic (minced)
- 1/2 inch nub of ginger (peeled and grated)
Instructions
- In a small bowl, whisk together the glaze ingredients. Set aside.
- Season the salmon evenly on both sides with salt and pepper.
- Heat the oil in a large skillet over medium high heat. Add the salmon fillets to the skillet, skin side up. Cook for 5-6 minutes, or until the salmon is white about 2/3 of the way up the fillet.
- Flip over and cook an additional 3-4 minutes or until the fish easily flakes with a fork or a meat thermometer reads 135 degrees. Remove the fish to a plate.
- Turn the heat down to medium, and add the sauce ingredients to the pan (it'll bubble a lot!), scraping up any browned bits on the bottom. Cook, stirring often, until the sauce is thickened, about 3 minutes. The sauce is ready when you drag a spatula through it and it takes a few seconds for it to run back together.
- Add the salmon fillets back to the pan, turning them to coat. Serve immediately, brushing with more pan sauce as desired.
Notes
- If your skillet isn’t big enough for all the fish to fit with breathing room around each of them, sear them in two separate batches.
Nutrition
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Need More Salmon?
Be sure to check out my delicious Grilled Salmon with Mango Salsa!
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