Honey Soy Salmon

tags: gluten-free, pescetarian, dairy-free,

Posted on April 23, 2022 • 2 minutes • 385 words

Table of contents

honey soy salmon

Salmon is a popular and easy dinner to make. A common way to make it is roasting it in the oven, which I used to do all the time. Except the problem is, I kept ending up with overcooked salmon, because the oven was too hot. And using the oven is such as hassle – you have to preheat it, and defrost the salmon, and what not.

Enter this honey soy salmon. You can cook it from frozen, and it’s just made in one pan. You add the sauce mixture and let it cook down with the salmon, infusing it with all the delicious teriyaki-esque flavor. And it’s never overcooked!

Ingredients

This recipe needs only a few ingredients!

Salmon fillets
Garlic
Shaoxing wine or mirin
Rice vinegar
Soy sauce
Honey
Sesame seeds
Cooking oil

Tips

It’s important to keep the heat fairly low, especially when cooking the salmon from frozen. This way, you can make sure the salmon cooks all the way through without overcooking on the outside!
You can tell that the salmon is cooked through when it is opaque and firm all the way through. It should flake easily as well.
If you don’t have honey, you can use basically any other sweetener instead, such as sugar, rice syrup, or agave.
Be sure to adjust the sauce to taste! You could also add ginger and chopped scallions for extra flavor.

Honey Soy Salmon

A sweet, salty one-pan dinner sure to please everyone!

Prep Time: 1 min	Cook Time: 10 min
Total Time: 11 min	Serves: 4

Ingredients

4 fillets salmon
3 tbsp shaoxing wine
2 tbsp rice vinegar
3 tbsp soy sauce
1-2 tbsp honey to taste
2 tsp minced garlic
1 tsp cooking oil
2 tbs sesame seeds


Instructions

Mix cooking wine, rice vinegar, soy sauce, and honey in a small bowl. Stir well to combine.
Add cooking oil to a large pan over medium heat. Add garlic and saute.
Place salmon fillets in pan. Lower heat to medium-low and add in the sauce.
Cover and cook salmon for five minutes, or until golden brown on the bottom.
Flip salmon and cook for additional five minutes, or until cooked all the way through.
Garnish with sesame seeds and serve!