Our honey soy salmon recipe is a delicious and simple way to enjoy this tender fish.
There are many ways to make salmon even more delicious and glazing it with a sweet soy-based sauce is one easy method. It’s even better when you use a Japanese or Chinese brand soy sauce — they possess an intense floral aroma that complements the fish nicely.
Today, we’ll show you exactly how to make it, with poached vegetables and cooked rice served alongside.
Is Honey Soy Salmon Healthy?
Honey is high in sugar and soy sauce is high in sodium, so we don’t always think of them as healthy ingredients. However, when used in smaller quantities and combined with extra healthy foods (like salmon) they are brilliant. Salmon is packed with proteins and chock-full of brain-healthy fats, like omega-3.
To make the meal more fulfilling, we serve it with nutrient-dense veggies and some rice.
As we were crafting this recipe, we tried to keep its calorie, sodium, and added sugar content within suggested limits. This means our honey soy salmon recipe has a healthy nutritional profile:
- 491 calories
- 545 mg sodium
- 4.25 g added sugar (honey, that is)
If you’re interested in other salmon recipes as healthy as this one, we’ve got some seriously delectable ones:
- Honey Mustard Salmon Recipe: after discovering how divine salmon tastes with a sweet sauce, we continued to experiment, and this is our absolute favorite. The pungent flavor from the mustard enhances the sweetness from the honey.
- Maple Glazed Salmon Recipe: this sweet condiment doesn’t just work for sweet treats. The maple combined with soy sauce, mustard, and a fresh squeeze of citrus, make a surprisingly addictive salmon glaze.
Ingredients for Honey Soy Salmon
Built on simplicity, our honey soy salmon recipe calls for salmon, rice, some veg, honey, soy sauce, some cornstarch, and several optional ingredients.
The fillets we picked were boneless and skin-on, because seared salmon skin tastes awesome, and it also helps keep the fish juicier. When cooking, the skin shrinks, becomes crispy and chewy, and adds a nice bit of texture to your dish.
If you’re not into salmon skin, you can choose skinless fillets instead.
2. Cooked Rice
If you happen to have some cooked rice already in the fridge, you can just reheat it to coincide with when the salmon is done. If you don’t, put the rice on to cook before you deal with the salmon. That way they can be ready at the same time.
For added convenience, you can grab precooked rice or instant rice at the store.
The ones we’re serving with salmon today are broccoli and carrots. Leafy greens are also a great option as they are highly nutritious but aren’t usually packed with calories.
The vegetables are blanched. To cook the carrots more quickly, we thinly sliced them and poached them for 2 minutes. Broccoli, on the other hand, needs just 1 minute. Afterwards, we rinsed them under cold water to preserve both their vibrant colors and crispness.
4. Sauce for Salmon
Our sauce mainly consists of soy sauce, honey, some Sriracha and paprika for a kick, and is thickened with cornstarch.
The sauce is made extra fragrant with garlic, so we used both fresh garlic and garlic powder. The fresh garlic is sautéed briefly right after the salmon’s seared, and the powder goes into the sauce. You can use either but both will give you the greatest impact.
To finish things off, we squeezed some lemon juice onto the fish to give the flavors a lift. This dish is that simple.
How to Make Honey Soy Salmon
Once the rice is taken care of and ingredients are gathered, here’s what you need to do:
Poach the vegetables and shock in cold water.
Mix the sauce ingredients together.
Sear the salmon fillets.
Add the garlic to sauté.
Add the sauce and reduce.
Sprinkle chopped scallion and sesame seeds on top and enjoy.
We suggest that you follow our honey soy salmon recipe strictly for the best results. It also helps guarantee that your daily intake of certain nutrients stay within our careful calculations.
How Long Is Cooked Salmon Good for in the Fridge?
As with many seafoods, cooked salmon keeps for a maximum of 4 days in the fridge and should not be frozen. Its texture won’t be as appetizing once thawed.
The Best Way to Reheat Salmon
The fish is easy to cook, but if you reheat it the same way, you’ll probably end up with a dry fillet. To retain most of its moisture, warm it up slowly, ideally in an oven at 275°F for 15 minutes.
What to Serve With Honey Soy Salmon
For such a flavorful main, a warm, easy soup like our cabbage soup is the best accompaniment. A chilled sweet, tangy beverage can also be added to round everything off nicely:
|Honey Soy Salmon||Main Dish||491||2.1 g||545 mg|
|Cabbage Soup Recipe||Side Dish||145||1.6 g||278 mg|
|Orange Pineapple Juice||Beverage||112||0.0 g||6 mg|
|Total||748||3.7 g||829 mg|
These other recipes can be found if you scroll past our honey soy salmon recipe card below.
Of course, these are just some of our suggestions. You can browse our many flavorful recipes and build your own healthy meal plans.
- Miso Salmon Recipe
- Salmon Meuniere Recipe
- Salmon Teriyaki Recipe
- Honey Soy Salmon Recipe
- Lemon Butter Salmon Recipe
Honey Soy Salmon Recipe
- 22 oz boneless salmon with skin
- 4 oz carrots halved then sliced
- 8 oz broccoli cut into florets
- 2 1/2 tbsp reduced-sodium soy sauce
- 2 tbsp water
- 1 tbsp honey
- 1 tsp lemon juice
- 1 tsp Sriracha
- 1/2 tsp paprika
- 1/2 tsp cornstarch
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp garlic from 3 cloves, minced
- 1 tbsp white sesame seeds toasted
- 2 tbsp scallion finely chopped
- 3 cups cooked medium-grain rice
- Bring a pot of water to a boil and cook 4 oz carrots for 1 minute. Add 8 oz broccoli and cook for another 1 minute. Drain and rinse under cold water to preserve color and crispness.
- Mix together the sauce components: 2 1/2 tbsp soy sauce, 2 tbsp water, 1 tbsp honey, 1 tsp lemon juice, 1 tsp Sriracha, 1/2 tsp paprika, 1/2 tsp cornstarch, and 1/2 tsp garlic powder.
- Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Place 22 oz salmon fillets, skin-side down, into the heated oil to cook for 5 minutes, then flip and cook for another 2 minutes.
- Gently move the fillets to the side and sauté 1 tbsp garlic in the middle for 30 seconds.
- Add the sauce components and cook for 30 seconds to reduce.
- Sprinkle 1 tbsp toasted sesame seeds and 2 tbsp chopped scallion on top. Enjoy with 3 cups of cooked rice.