Honey Soy Glazed Salmon
This sweet and savory honey soy glazed salmon comes together quickly for an easy, flavorful weeknight dinner.
Ingredients
- •4 salmon fillets (about 6 ounces each), skin on
- •1/4 cup low-sodium soy sauce
- •3 tablespoons honey
- •1 tablespoon rice vinegar
- •1 tablespoon olive oil
- •2 cloves garlic, minced
- •1 teaspoon fresh ginger, grated
- •1 teaspoon cornstarch
- •1 tablespoon water
- •1 green onion, thinly sliced
- •1 teaspoon sesame seeds
Instructions
- 1
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until combined.
- 2
In a separate small cup, mix the cornstarch and water together to create a slurry and set aside.
- 3
Pat the salmon fillets completely dry with paper towels and season lightly with salt and pepper.
- 4
Heat the olive oil in a large skillet over medium-high heat.
- 5
Place the salmon fillets skin-side down in the hot skillet and sear for 4 minutes until the skin is golden and crisp.
- 6
Flip the salmon fillets and cook for another 2 minutes on the other side.
- 7
Pour the soy sauce and honey mixture directly into the skillet around the salmon.
- 8
Stir the cornstarch slurry and pour it into the bubbling sauce.
- 9
Simmer for 2 to 3 minutes, spooning the glaze continuously over the salmon until the sauce thickens into a glossy syrup and the salmon is cooked through.
- 10
Garnish with sliced green onions and sesame seeds before serving.
💡 Chef tips
- Ensure your salmon fillets are patted completely dry before searing to achieve a crispy skin and prevent sticking.
- Store leftover glazed salmon in an airtight container in the refrigerator for up to 2 days and reheat gently.
- Substitute tamari for soy sauce if you need the dish to be gluten-free.
✅ How it should turn out
The finished salmon features a sticky, caramelized glaze with a savory-sweet aroma, perfectly flaky interior, and a crisp seared crust.