If you’ve been reading my website for any length of time (ten years this week—whaaaa?) It’s savory, sweet and packed with mild heat. Until it’s a sticky-sweet mess. Stir and cook over medium heat for a couple of minutes, until the glaze is thick. How to Make the Best Baked Salmon. This sticky sauce has more flavor than I know what to do with. Make it for friends, make it for family…or just make it for yourself. Cook if for another minute or two if you like the glaze very thick. Stir well to dissolve the honey. Meanwhile mix together some cooked rice with a squeeze of lime. Spoon on enough to seep down into the rice below. If you keep the heat on medium to medium-high (depending on how hot your flame gets), it should be fine! Serve salmon with some of the sauce spooned over each piece, topping with a sprinkling of the reserved green onion. 2 to 3 green onions, finely sliced or chopped. Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil. Every item on this page was chosen by The Pioneer Woman team. I’m getting hungry! Sticky, flavorful...and fast! This is my easy-to-make honey and soy oven-baked salmon recipe (with a slight Cantonese twist). If you’re in a similar situation but ever happen to find yourself in the position of having a couple of beautiful pieces of salmon out of the blue, however, this is a tremendously delicious dinner that takes almost absolutely no time to make. ), The Spruce Eats uses cookies to provide you with a great user experience. Carefully flip the salmon over to the other side and cook it for another couple of minutes. Place the salmon back into the skillet and spoon the sauce all over the top. Now let me clarify a couple of things! Serve the salmon over the rice, spooning on extra sauce. The site may earn a commission on some products. Start by sprinkling the salmon with salt…. https://recipes.sainsburys.co.uk/.../soy-and-honey-baked-salmon Pour over salmon, turning pieces to saturate. Remove the salmon to a clean plate. Simple, healthy, and delicious! Kwanghi Chan is a chef and owner of Bowls restaurants in Dublin 1 and Glasthule, Co Dublin. And neither of them have no gluten, so this recipe is suitable for people that suffer from gluten intolerance. Okay, after the cooking time, remove the salmon to a clean plate…, Then add a little more butter to the pan…. In addition, it has soy sauce and sesame. Make your favorite takeout recipes at home with our cookbook! If undercooked, cover and return salmon to the oven for another 5 to 10 minutes. Stir it together and let it bubble up and thicken over medium heat for a couple of minutes. Easy Honey-Glazed Carrots and Parsnips Side Dish, This Simple Pea Salad Is a Warm Weather Essential, Whip Up This Best-Ever Lasagna for Dinner Tonight, Turkey Tetrazzini Is the Ultimate Leftovers Dish. Briefly rinse salmon fillets or steaks under cool water. Sprinkle with chopped cilantro, add a lime wedge, and chow down. Briefly rinse salmon fillets or steaks under cool water. This ingredient shopping module is created and maintained by a third party, and imported onto this page. This baked salmon comes out beautifully; the marinade is a simple mixture of Asian sauces and fresh spices that taste similar to teriyaki, though it is essentially Chinese-Thai in origin. If not sweet enough, add a little more honey. And so darn easy, you won’t be able to see straight. Remove from oven and taste-test the sauce, looking for the following flavors: sweet followed by sour, then spicy. In fact, we aren’t much of a fish family at all. Reserve the remaining sauce. I’m a skin girl, so I’m leaving it on. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Taste and adjust the flavors, adding more of whatever you'd like. Cook for 5 minutes on the first side, being careful not to burn the surface. Finally, this recipe has a small quantity of honey, to add some sweet flavour to this dish. We just don’t do much fish fish. (You can also zest in the lime before you juice it if you'd like.) I found it in a magazine called Eating Well and it became a recipe we put into our weekly rotation. And cilantro if you’ve got it! Cover and allow to marinate in your refrigerator 30 minutes or up to 2 hours. When getting close to your desired cooking time, preheat oven to 350 F. Spoon a little more sauce over each piece, then recover and bake at 350 F for 20 minutes, or until sauce is lightly bubbling and inner flesh of salmon has turned from translucent to opaque. By using The Spruce Eats, you accept our, Korean Salmon Recipe With Soy Honey Glaze, Thai Grilled Salmon With Flavorful Side Sauce, Thai Oven-Roasted Salmon in a Black Bean Sauce. And a wedge of lime for an extra squeeze or two…. While I love it, Marlboro and the kids don’t love it, so we just stay where many families in landlocked states live: In chicken and beef territory. Just the way I love to eat salmon (or any piece of fish, for that matter)—with a sticky sauce that’s got more flavor than I know what to do with. Honey Soy Salmon is one of the first recipes I ever tried when I started Weight Watchers in 2008. In fact, I can’t remember the last time a piece of fish entered our home. Heavenly! Spoon the glaze over the top…. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Place salmon in single layer in a 9x13-inch baking dish. If you don’t, this dish doesn’t hinge on it or anything. You may be able to find more information about this and similar content on their web site. This is my favorite way to cook up a couple of salmon fillets. Place salmon onto prepared baking sheet and fold foil edges inward slightly. More chili can also be added. This is purely a personal choice: You can slice off the skin (or have the butcher do it) or leave it on. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. And spoon the drippy, sticky sauce over the top. Place the salmon back into the skillet and spoon the sauce all over the top. Return the salmon to the pan, either skin side up or down—up to you! We love shellfish; we’ll eat shrimp to beat the band…especially if it’s served with a steak. Shake off excess or pat dry and place pieces … The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. I flipped them back over just to show what it looks like if you take off the skin before cooking. whole salmon fillets (skin on or off, whatever your preference). Stir together cooked rice with a little lime juice (and zest, if you'd like.) In fact, you will hardly ever catch us eating fish. These ingredients will give to this dish an special flavour. Step 1 Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine. Watch it and don’t let it burn, and don’t let the salmon cook to smithereens. You can balance out the sweet-sour flavors to your liking just before serving, so you know you'll be happy with the results. I wound up adding a touch more honey and soy since the limes were juicy; you really want that sweet/soy/acid perfection! Heat some olive oil and a little bit of butter in a nonstick (if you have it) skillet over medium to medium-high heat. Give it a taste and make sure the balance of flavors is just what you want. Add the salmon, skin side down (if you left the skin on; if you didn’t leave the skin on, just put the prettiest side down first), and cook it for a good 4 to 5 minutes in order to get that skin nice and crisp. Carefully flip to the other side and cook for another 2 minutes. You don’t need to melt a hunk of butter to make moist baked salmon, only these 4 ingredients: 1-1.5 lbs salmon; Soy sauce; Honey; Garlic; You can use salmon fillets or portions in this recipe. https://www.yummly.com/recipes/baked-salmon-with-honey-and-soy-sauce Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Here’s what you need: Salmon fillets (these are Sockeye)…, Low sodium soy sauce (I’ve made this before with regular soy sauce and it’s way too salty, man!)…. The glazed salmon uses an Asian soy-sauce mixture. Shake off excess or pat dry and place pieces in a flat-bottomed baking dish (you will need a lid or foil to cover it). Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer Season the salmon with salt and pepper. Ha. Stir together cooked rice … Get it free when you sign up for our newsletter. Center cuts are the thickest and plumpest parts of the fillet, and make for the most attractive presentation. Pour honey mixture over the salmon.