Easy Gourmet Honey-Soy Glazed Salmon
Equipment
- Medium non-stick skillet
- Small saucepan
- Mixing bowl
- Whisk
- Fish spatula or regular spatula
- Paper towels
- Instant-read thermometer (optional)
Ingredients
Protein
- 2 fillets Salmon skin-on, 6 oz / 170g each, center-cut
Condiments
- 3 tablespoons Low-sodium soy sauce [45ml]
- 2 tablespoons Honey [40g]
- 1 tablespoon Mirin sweet rice wine, optional [15ml]
- 1 tablespoon Rice vinegar [15ml]
- 1 teaspoon Sesame oil optional [5ml]
Produce
- 2 cloves Garlic minced
- 1 tablespoon Fresh ginger grated [6g]
- 1 Green onion finely sliced (white and green parts separated), optional
- 2 cups Baby bok choy or mixed Asian greens optional [200g]
Oils & Vinegars
- 1 tablespoon Neutral oil like grapeseed or canola [15ml]
Baking & Spices
- Salt and freshly ground black pepper to taste
Nuts & Seeds
- 1 teaspoon Toasted sesame seeds optional
Pasta & Grains
- 1 cup Jasmine rice optional [185g]
Instructions
Preparation
- If using rice, start cooking it according to package instructions (typically 15-20 minutes).
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, and if using, mirin and sesame oil. Add minced garlic, grated ginger, and the white parts of the green onion (if using).
- Pat the salmon fillets dry with paper towels. Place them in a shallow dish and pour half of the marinade over them, turning to coat. Let marinate for 5-10 minutes while you prepare other ingredients.
- Pour the remaining marinade into a small saucepan. Simmer over medium-low heat for about 5 minutes until it thickens slightly. Set aside.
Cooking
- Remove salmon from marinade, patting dry with paper towels. Season lightly with salt and pepper.
- Heat oil in a non-stick skillet over medium-high heat. Once hot, add salmon fillets skin-side down. Cook for 4-5 minutes until skin is crispy.
- Flip the salmon and cook for another 2-3 minutes, or until cooked to your liking. If you have a thermometer, the internal temperature should reach 130°F (54°C) for medium doneness.
- In the last minute of cooking, spoon some of the reduced glaze over the salmon.
- If using bok choy, quickly stir-fry in the same pan after removing salmon, using any leftover glaze in the pan.
Serving
- Plate the salmon over rice if using. Drizzle with remaining glaze. If using, sprinkle with toasted sesame seeds and the green parts of the green onion. Serve with lemon wedges and stir-fried greens on the side if desired.
Notes
Notes:
For a lighter version, use low-sodium soy sauce and reduce honey by half, replacing it with a natural sweetener like stevia. Substitute sesame oil with olive oil for a different flavor profile. Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over medium-low heat to preserve the crispy skin. For best results, use fresh salmon and ginger to ensure optimal flavor and nutritional benefits.
Quick Tips:
To thicken the sauce, simmer it for an extra 2-3 minutes until it reaches your desired consistency. For extra crispy skin, pat the salmon dry thoroughly before cooking and ensure your pan is hot before adding the fish. Use a fish spatula for easier flipping. For a more intense flavor, marinate the salmon for up to 30 minutes before cooking.
Side Dish Suggestions:
Pair this dish with steamed edamame for added protein and fiber. A simple cucumber and wakame seaweed salad offers a refreshing contrast. For a heartier meal, serve with garlic-sautéed green beans or a medley of stir-fried Asian vegetables like snow peas, carrots, and water chestnuts.
Nutritional Benefits:
Salmon is rich in omega-3 fatty acids, which support heart and brain health. It’s also an excellent source of high-quality protein and vitamin D. Ginger offers anti-inflammatory properties, while garlic provides immune-boosting benefits. The optional bok choy adds vitamins A and C, as well as calcium and iron to the dish.
Serving Suggestions:
Serve the salmon over a bed of jasmine rice, garnished with sesame seeds and sliced green onions. For an elegant presentation, place the bok choy alongside the salmon and drizzle extra glaze around the plate. Pair with a chilled Riesling or green tea for a complete Asian-fusion experience. Portion size is typically one fillet (6 oz) per person.
Meal Prep Tips:
Prepare the marinade/glaze up to 2 days in advance and store in the refrigerator. Chop garlic, grate ginger, and slice green onions ahead of time, storing them separately in airtight containers. Cook rice in advance and reheat when ready to serve. For a quick meal, marinate the salmon in the morning before work and cook it in the evening.
Customization Ideas:
For a vegetarian version, substitute salmon with firm tofu or tempeh, adjusting cooking time accordingly. Make it gluten-free by using tamari instead of soy sauce. Spice lovers can add a teaspoon of sriracha or red pepper flakes to the glaze. For added crunch, top with chopped roasted peanuts or cashews. Experiment with different herbs like cilantro or Thai basil for varied flavor profiles.
