Honey Soy Glazed Salmon
Made with: salmon, honey, soy sauce
Flaky salmon fillets lacquered in a sticky honey-soy glaze that caramelises under the heat. On the table in 20 minutes and endlessly satisfying.
This is the salmon recipe to keep in your back pocket for busy nights. A four-ingredient glaze of honey, soy, garlic and a little acid reduces to a sticky, glossy coating that clings to the fish and caramelises under the heat.
Salmon is quick to cook and hard to ruin if you watch it, and the sweet-salty glaze appeals to almost everyone at the table. Ready in around twenty minutes, it pairs perfectly with steamed rice and greens.
Ingredients
- Salmon fillets4 (about 150 g each)
- Honey3 tbsp
- Soy sauce3 tbsp
- Garlic, minced2 cloves
- Fresh ginger, grated1 tsp
- Rice vinegar1 tbsp
- Sesame seeds1 tbsp
- Spring onions, sliced2
- Vegetable oil1 tbsp
Substitutions
- honey → maple syrup
- soy sauce → tamari for gluten-free
- salmon → trout or chicken breast
Instructions
- 1Whisk together the honey, soy sauce, garlic, ginger, and rice vinegar in a small bowl.
- 2Pat the salmon dry and season lightly with salt.
- 3Heat the vegetable oil in a non-stick pan over medium-high heat. Add the salmon skin-side down and cook for 4 minutes until the skin is crisp.
- 4Flip the fillets and cook for another 2 minutes.
- 5Pour the honey-soy mixture into the pan. Let it bubble and reduce, spooning it over the salmon, for 2-3 minutes until thick and glossy and the fish flakes easily.
- 6Transfer the salmon to plates and drizzle over the remaining glaze from the pan.
- 7Finish with sesame seeds and sliced spring onions. Serve with steamed rice or greens.
Cook's tips
- Bring the salmon close to room temperature for 10 minutes before cooking so it cooks evenly.
- Reduce the glaze until it coats the back of a spoon before adding the fish, so it clings rather than runs.
- Salmon is done when it flakes with gentle pressure and looks just opaque in the centre — a little translucency is fine and keeps it moist.
- Spoon the glaze over the fillets as they cook to build up a shiny, sticky layer.
- Finish with sesame seeds and sliced spring onion for texture and a fresh bite.
Frequently asked questions
Can I use frozen salmon?
Yes — just thaw it fully in the fridge and pat it very dry before cooking, otherwise the glaze will not stick and the fish will steam.
How do I know when salmon is cooked?
It should flake easily with a fork and be just opaque through the middle. If you use a thermometer, aim for 52–58°C / 125–135°F for moist results.
What can I use instead of honey?
Maple syrup works well and keeps it dairy-free and vegan-friendly (with a plant-based protein). Brown sugar dissolved in the glaze is another option.
Want recipes like this from your own ingredients? Try Pantamo