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Honey Soy Salmon

Honey Soy Salmon

This Honey Soy Salmon recipe was supposed to be up weeks ago, my bad! It wasn’t really my fault tho so I don’t know why I’m apologizing; typically the delays are because I procrastinate or get distracted but this time it was a website glitch I had to wait to be resolved. Anyway, we’re here now and this dish is really yummy!

Salmon filets are simply seasoned and pan-seared, then simmered until cooked in a delicious savory and sweet sauce. Great texture, great taste, great everything! I think you’ll enjoy this Honey Soy Salmon, especially when you consider how quick and simple it is to put together. Also, if you haven’t tried them already my Salmon Cakes are amazing!

Honey Soy Salmon

Honey Soy Salmon Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Honey Soy Salmon recipe:

  • Salmon: Filets, specifically. Make sure to check them for pin bones! I like to eat the skin so I don’t remove it but if you’re not a skin fan you can slip that off, too, either before or after you cook it.
  • Honey, dark soy sauce: The major components of the sauce we’re simmering everything in. Dark soy sauce is sweeter and not as salty as regular soy sauce, so I don’t recommend substituting them for each other, but with some adjustments, I’m sure you could make it work for this Honey Soy Salmon.
  • Orange juice, teriyaki sauce, garlic, flat-leaf parsley, sesame seeds: Freshly squeezed orange juice is best. Bachan’s Japanese BBQ Sauce makes a great substitute for teriyaki sauce and you can also omit the teriyaki entirely. I added lots and lots of minced garlic and parsley to further deepen the flavors, plus sesame seeds for flavor and texture.
  • Garlic powder, ground ginger, crushed red pepper flakes: These seasonings round out and heighten the flavors already present in the sauce. If your garlic is super pungent you might not need the garlic powder.
  • Kosher salt, cracked black pepper: The salmon gets seasoned very simply with just salt and pepper. The sauce is where the complexity lives and what makes it Honey Soy Salmon.
Honey Soy Salmon

How to Make Honey Soy Salmon

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Honey Soy Salmon recipe:

  • Prepare for Honey Soy Salmon. Pat your salmon dry with paper towels or a clean kitchen towel, then season it liberally on both sides with salt and pepper. Set it aside while you work on the sauce. Place a 12″ skillet over medium-high heat and allow it to preheat for two minutes. After the pan has preheated drizzle in about a couple of teaspoons of oil and swirl it around to coat the pan. 
  • Make the Honey Soy sauce. In a small bowl or measuring cup whisk together all of the remaining ingredients except the oil: the honey, dark soy sauce, orange juice, teriyaki sauce, minced garlic and parsley, crushed red pepper flakes, ground ginger, sesame seeds, and garlic powder. 
  • Sear the Honey Soy Salmon. Add the salmon filets to the pan skin side down. Don’t crowd the pan: there should be a couple of inches of space between the pieces and if there isn’t you’ll want to cook them in separate batches. Cook the salmon on the first side for 4 minutes, then flip.
  • You know I’m saucy. Continue cooking for another 1-2 minutes, then pour the sauce into the pan, making sure to pour it all over the salmon filets. Bring the pan to a simmer, then reduce the heat to medium. Continue cooking for 2-3 more minutes, spooning the sauce from the pan over the tops of the Honey Soy Salmon the whole time, then remove the pan from heat. Serve immediately – the hotter the better. Dassit! 
Honey Soy Salmon

What To Serve With Honey Soy Salmon

I have a ton of recipes that this Honey Soy Salmon would go well with, so please feel free to peruse the site and find one to suit your tastes!  For example, you could…

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Honey Soy Salmon


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  • Author: María
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Savory and sweet and easy and fast. What could be better? 


Ingredients

Units Scale
  • 1 1/2 lbs salmon filets, scales and pin bones removed
  • 10 garlic cloves, minced
  • 1/3 C honey
  • 1/4 C dark soy sauce
  • 3 tbsp orange juice, freshly-squeezed
  • 2 tbsp teriyaki sauce
  • 1 tbsp garlic powder
  • 1/2 tbsp minced flat-leaf parsley
  • 2 tsp ground ginger
  • 1 tsp crushed red pepper flakes
  • 1 tsp toasted sesame seeds
  • 1/2 tsp kosher salt, to taste
  • 1/4 tsp cracked black pepper
  • oil, for sauteing


Instructions

  1. Pat your salmon dry with paper towels or a clean kitchen towel, then season it liberally on both sides with salt and pepper. Set it aside while you work on the sauce. 
  2. In a small bowl or measuring cup whisk together all of the remaining ingredients except the oil: the honey, dark soy sauce, orange juice, teriyaki sauce, minced garlic and parsley, crushed red pepper flakes, ground ginger, sesame seeds, and garlic powder. 
  3. Place a 12″ skillet over medium-high heat and allow it to preheat for two minutes. After the pan has preheated drizzle in about a couple of teaspoons of oil and swirl it around to coat the pan. 
  4. Add the salmon filets to the pan skin side down. Don’t crowd the pan: there should be a couple of inches of space between the pieces and if there isn’t you’ll want to cook them in separate batches. 
  5. Cook the salmon on the first side for 4 minutes, then flip. Continue cooking for another 1-2 minutes, then pour the sauce into the pan, making sure to pour it all over the salmon filets. 
  6. Bring the pan to a simmer, then reduce the heat to medium. Continue cooking for 2-3 more minutes, spooning the sauce from the pan over the tops of the salmon the whole time, then remove the pan from heat. 
  7. Serve immediately – the hotter the better. Dassit! 
  • Prep Time: 10
  • Cook Time: 15
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