Honey Soy Sauce Glazed Salmon

An easy recipe that needs just 5 minutes of prep and 10 minutes in the oven. The salmon will turn out rich, moist, and buttery.

Honey Soy Sauce Glazed Salmon - An easy recipe that needs just 5 minutes of prep and 10 minutes in the oven. The salmon will turn out rich, moist, and buttery.

I used to cook salmon exclusively on the stovetop, because I was obsessed with crispy salmon skin. Lately I’ve been using the oven more often, especially when I want to get dinner on the table as fast as possible. The thing I love about baked salmon is that it is cooked more evenly, and the texture of the fish comes out more consistent. When I cook salmon on the stove, I need to keep it medium rare to get a moist texture. But when baking, I’ve found that the fish will taste very juicy and tender even when cooked through.

Today I want to share a new sauce to enjoy with salmon. The recipe was inspired by the roasted salmon glazed with brown sugar and mustard by the New York Times. I wanted to create a different version of the classic honey soy sauce glazed salmon.

Honey Soy Sauce Glazed Salmon - An easy recipe that needs just 5 minutes of prep and 10 minutes in the oven. The salmon will turn out rich, moist, and buttery.

The things I did differently:

  • Use plenty of mustard to add acid instead of vinegar or lime, so it thickens the sauce naturally.
  • Replace brown sugar with honey to make the recipe healthier.
  • Use fresh herbs to give the fish a richer flavor.
  • Bake the fish instead of cooking it on the stovetop, so you can prepare a side dish while cooking it.

Some baked salmon recipes recommend using the broiler all the way through, to create a crispy surface. I found this method is not very consistent. Since the honey glaze has a very high sugar content, it can easily end up burning the fish. With this glaze, you don’t need to have a crispy surface to enjoy the freshness of the salmon. The sauce will be cooked until thickened, so that it coats the salmon very well, and guarantees a satisfying mouthfeel.

To add a quick side dish, you could try the Garlic Spinach in Chicken Broth, Broccoli with Oyster Sauce, or Baby bok Choy with Garlic Soy Sauce. These are sides you can easily finish cooking in less than 10 minutes. If you cook brown rice beforehand, you can serve a hot dinner of freshly cooked fish and vegetables in 30 minutes.

Honey Soy Sauce Glazed Salmon - An easy recipe that needs just 5 minutes of prep and 10 minutes in the oven. The salmon will turn out rich, moist, and buttery.

Thaw, cook, and store properly

I always keep packaged frozen fish in the fridge. It is a great way to put a healthy and delicious protein on the dinner table, really fast.

To make the prep, serving, and storage easier, I want to introduce the OXO 14 Piece Glass Bake, Serve & Store Set. The set comes with four bakeware and four storage containers that work great for meal preparation.

OXO 14 Piece Glass Bake, Serve & Store Set

First, remove the fish from the packaging and thaw it in the fridge. Note: never thaw fish on your countertop. Fish is very delicate and it loses its freshness very quickly in a warm environment. You should always thaw fish in the fridge and cook it without letting it return to room temperature.

I used the largest baking dish to thaw and bake the salmon instead of my usual “plate + plastic wrap” combo. I especially like the slosh-proof lid. It seals the odors and liquid inside without contaminating other items. Plus I can place other containers on top without squashing the fish.

Brown rice is the perfect side dish to serve with the salmon. You can cook it on the weekend, freeze it in portions in the fridge, and heat it up in a few minutes in the microwave just before serving.

I recommend these thermal shock resistant snap containers for this purpose. Both the lid and the container can withstand up to 250 degrees F of temperature change, so you can move the rice directly from the freezer into the microwave without the container cracking. Cooking rice without thawing, and heating it up properly are must-follow procedures to prevent foodborne illness. Just remember, you need to release the tabs on the container before heating it up in the microwave.

Lastly, you can use the bakeware to store the leftover fish. We are a family of two, but I always cook four fillets. Cooked fish stays in the fridge for 3 to 4 days and in the freezer for up to 3 months. Using the bakeware for storing, you can heat them up in the oven directly from the freezer, thus saving time and making for easy clean-up.

Honey Soy Sauce Glazed Salmon - An easy recipe that needs just 5 minutes of prep and 10 minutes in the oven. The salmon will turn out rich, moist, and buttery.While I’d like to thank OXO for providing 14 Piece Glass Bake, Serve & Store Set, all the opinions in this articles are my own.

5.0 from 1 reviews
Honey Soy Sauce Glazed Salmon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4
Ingredients
  • 4 pieces salmon fillets (*see footnote 2)
  • 4 tablespoons honey (or brown sugar?)
  • 4 tablespoons soy sauce or tamari for gluten-free
  • 4 tablespoons whole-grain Dijon mustard
  • 2 teaspoons minced ginger
  • 1/4 teaspoon ground paprika (or chili powder)
Instructions
  1. Adjust oven rack to top third. Preheat oven to 220 degrees C (425 F). Spray a thin layer of oil onto a large baking dish.
  2. Whisk honey, soy sauce, Dijon mustard, ginger, and chili pepper in a small bowl.
    Honey Soy Sauce Glazed Salmon Cooking Process
  3. Place the salmon into the baking dish, skin side down. Pour marinade over each piece of salmon.
    Honey Soy Sauce Glazed Salmon Cooking Process Honey Soy Sauce Glazed Salmon Cooking Process
  4. Bake for 6 minutes, until the surface of the salmon is cooked, but the fish is still raw inside. Turn on broiler. Bake for another 2 to 3 minutes, until the salmon is just cooked to the preferred doneness. To check doneness, gently lift the thick end of the salmon. If the fish flakes easily along the grain, it is done. The salmon will be the tenderest if it is still a bit pink inside. If you prefer your salmon cooked through, return it to the oven and bake for another one or two minutes.
    Honey Soy Sauce Glazed Salmon Cooking Process
  5. Serve immediately with rice and spinach.
  6. For more information on preparation and storage, see the blog post above.
Notes
1. Try to select (2 cm) 1 inch thick fillets with an even thickness. If you use thicker salmon, you will need to extend the baking time.

The nutrition facts are calculated based on 1 of the 4 servings generated by this recipe.

Honey Soy Sauce Glazed Salmon Nutrition Facts

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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7 thoughts on “Honey Soy Sauce Glazed Salmon

  1. Helen @ Scrummy Lane

    I made something a bit similar to this last night, Maggie (a recipe from Nagi’s blog!), and it was absolutely delicious! Next time I’m going to try your version with honey and soy sauce instead of brown sugar, as you suggest.

    It’s a great idea to make double, too. Do you heat it up the next day or eat it cold? 🙂

    Reply
    1. Maggie Post author

      I often use Nagi’s blog to make our weekday dinners too, because every single of her recipe is so solid!
      Yes I heat up the salmon before serving. I bake it at 350F until the salmon is warm but not hot (don’t want to overcook it). Of course you can microwave it too. It is very tasty when serving cold too, but I always like serving my dinner warm 🙂

      Reply
  2. Julie Young

    Hello Maggie, I’m looking for some guidance. I’ve made several recipes from your website and love them all. I have some fresh wahoo and grouper fillets that my husband caught on Sunday. I’d like to bake them with an asian flavor profile and as I look on line I keep seeing salmon. This recipe looks good – do you think it would be good with a firm white fish like wahoo or grouper, or would you tweak it a little?

    Reply
    1. Maggie Post author

      Hi Julie, I’m pretty sure the same sauce works with those white fish too. When we cook white fish, we often rub it with cumin and chili powder, sometimes curry, and sometimes satay blend. And of course, a bit soy sauce and honey never hurt. If you want to tweak anything, probably make it less sweet.
      It’s funny that you mentioned most online recipes are salmon. Because it’s such a popular fish. We cook with catfish a lot. But sometimes even when I found out a good white fish recipe, I’d manage to switch it to salmon when I share the post, so people tend to like it more lol

      Reply