Honey Soy Glazed Salmon can also be served with just about anything! My favourite options are steamed jasmine rice, edamame beans, sliced cucumber and a generous drizzle of spicy mayonnaise (or mild if you prefer), but I’ve given other suggestions. A “faster than takeout” dish with restaurant-quality vibes, this salmon is on the table in less than 15 minutes and uses just one pan, making it perfect for busy weeknights – and even for easy entertaining when friends pop over!
Can I use frozen salmon fillets for this recipe?
Yes, frozen salmon can be used. Just ensure it’s fully thawed and patted dry with a paper towel prior to cooking.
What else can I serve with Honey Soy Glazed Salmon?
Rice – Any rice variety, including brown rice or cauliflower rice, can be served with the salmon.Noodles – Try soba noodles, ramen or thin egg noodles.Steamed vegetables – Some of my favourites are green beans, bok choy, broccoli or broccolini (tender-stem broccoli).Salads – In addition to the cucumber, you could use shredded carrot, shredded red cabbage, bean sprouts, or fresh herbs like coriander (cilantro).
Tips for cooking salmon fillets with success
Room temperature – Remove the fillets from the fridge 10 minutes prior to cooking to help them cook more evenly. I normally take them out of the fridge and then prepare the sauce.Skin-on fillets – I find skin-on fillets are easier to cook with. The skin helps to hold the salmon together (reducing the chance of it breaking up while cooking). It also helps to protect the delicate salmon as it cooks, retaining its moisture and juiciness. If you don’t want to eat the skin, you can just scoop the flesh out.Medium–low heat – High heat can cause the outside of the salmon to cook too quickly while the inside remains uncooked. Medium heat helps achieve an even cook.
Watch how to make it
If you enjoyed this dish, here are some other super quick and easy fish recipes
Salmon Green CurryBaked Miso SalmonTuna Misa Soba NoodlesSushi Sandwich 5 from 6 reviews
2 tbsp regular soy sauce or tamari 2 tbsp apple cider vinegar (or rice wine vinegar or fresh lime juice) 2 tbsp honey (or brown sugar) 2 tsp freshly minced garlic 1 tsp freshly minced ginger
SALMON
4 salmon fillets, skin on ½ tsp salt ½ tsp cracked black pepper 1 tbsp olive oil
TO SERVE
2 cups (370 g) cooked jasmine rice 1 cup (200 g) frozen edamame beans, thawed as per packet instructions 2 Lebanese (Persian/short) cucumbers, sliced 1 tbsp sesame seeds 4 tbsp spicy mayonnaise (or plain whole-egg mayonnaise)
Salmon Serve
LEFTOVERS
Store any leftover salmon and sides in an airtight container in the refrigerator for up to 2 days. To reheat, warm the salmon in a pan over low heat, or use the microwave for best results (to retain its juiciness). Not suitable for freezing.
title: “Honey Garlic Salmon Simple Home Edit” ShowToc: true date: “2024-11-19” author: “Earlene Haynes”
Honey Soy Glazed Salmon can also be served with just about anything! My favourite options are steamed jasmine rice, edamame beans, sliced cucumber and a generous drizzle of spicy mayonnaise (or mild if you prefer), but I’ve given other suggestions. A “faster than takeout” dish with restaurant-quality vibes, this salmon is on the table in less than 15 minutes and uses just one pan, making it perfect for busy weeknights – and even for easy entertaining when friends pop over!
Can I use frozen salmon fillets for this recipe?
Yes, frozen salmon can be used. Just ensure it’s fully thawed and patted dry with a paper towel prior to cooking.
What else can I serve with Honey Soy Glazed Salmon?
Rice – Any rice variety, including brown rice or cauliflower rice, can be served with the salmon.Noodles – Try soba noodles, ramen or thin egg noodles.Steamed vegetables – Some of my favourites are green beans, bok choy, broccoli or broccolini (tender-stem broccoli).Salads – In addition to the cucumber, you could use shredded carrot, shredded red cabbage, bean sprouts, or fresh herbs like coriander (cilantro).
Tips for cooking salmon fillets with success
Room temperature – Remove the fillets from the fridge 10 minutes prior to cooking to help them cook more evenly. I normally take them out of the fridge and then prepare the sauce.Skin-on fillets – I find skin-on fillets are easier to cook with. The skin helps to hold the salmon together (reducing the chance of it breaking up while cooking). It also helps to protect the delicate salmon as it cooks, retaining its moisture and juiciness. If you don’t want to eat the skin, you can just scoop the flesh out.Medium–low heat – High heat can cause the outside of the salmon to cook too quickly while the inside remains uncooked. Medium heat helps achieve an even cook.
Watch how to make it
If you enjoyed this dish, here are some other super quick and easy fish recipes
Salmon Green CurryBaked Miso SalmonTuna Misa Soba NoodlesSushi Sandwich 5 from 6 reviews
2 tbsp regular soy sauce or tamari 2 tbsp apple cider vinegar (or rice wine vinegar or fresh lime juice) 2 tbsp honey (or brown sugar) 2 tsp freshly minced garlic 1 tsp freshly minced ginger
SALMON
4 salmon fillets, skin on ½ tsp salt ½ tsp cracked black pepper 1 tbsp olive oil
TO SERVE
2 cups (370 g) cooked jasmine rice 1 cup (200 g) frozen edamame beans, thawed as per packet instructions 2 Lebanese (Persian/short) cucumbers, sliced 1 tbsp sesame seeds 4 tbsp spicy mayonnaise (or plain whole-egg mayonnaise)
Salmon Serve
LEFTOVERS
Store any leftover salmon and sides in an airtight container in the refrigerator for up to 2 days. To reheat, warm the salmon in a pan over low heat, or use the microwave for best results (to retain its juiciness). Not suitable for freezing.
