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Savory, sweet, and done in 30 minutes – this broiled Honey Soy Glazed Salmon is going to be your new favorite meal!
Watch the Honey Soy Glazed Salmon Recipe Video Below!
Table of Contents
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- honey – not only does the flavor of honey go beautifully with salmon but it also helps caramelize the fish when baking! I love using it in recipes like Honey Sriracha Wings, Korean Honey Butter Fried Chicken, or Honey Roasted Carrots!
- soy sauce – this is the primary seasoning for this recipe – you can use the soy sauce of your preference (regular vs low sodium, any brand of your choice)
- white pepper – if you don’t have white pepper, you can substitute with black pepper. White pepper has a milder and more floral flavor profile but black pepper will still work for this dish!
- garlic and ginger, grated – I like grating garlic and ginger, rather than mincing, as I find that they meld better into marinades and sauce.
- salmon filets, skin on (about 6oz each) – I recommend using the highest quality salmon you can find – I like wild caught salmon (vs. farm), as it has a better flavor and is better for you! If you’re at the fishmonger, ask them to cut the salmon into 6oz filets with the skin on. *If you prefer no skin, you can remove it and this recipe will still turn out great!
- If you want more salmon recipes, try my Air Fryer Salmon, Miso Glazed Salmon, or Pan Seared Salmon with Crispy Skin!
- Non stick oil spray – if you don’t have oil spray, you can also brush on oil on the foil lined tray – the primary purpose of this is to avoid the salmon sticking to the foil when baking.
How to Make Honey Soy Glazed Salmon
1. Make the Salmon Glaze
In a saucepan, add glaze ingredients and whisk together until combined. Cook over medium heat until bubbling and reduce until thick enough to coat the back of a spoon.
2. Broil the Salmon
On a foil lined tray, spray with nonstick spray and lay the salmon on the foil, skin side down. Brush the glaze over the salmon and broil the salmon on high for 8-10 minutes until the internal temperature reads 145F.
Sprinkle with optional sesame seeds and enjoy!
PRO TIPS
CJ’s Expert Tips + Storage
- Use the highest quality salmon you can find (I like wild caught rather than farm raised) and if possible, ask the fish monger to cut into 6oz filets with the skin on. If you do not like the skin, you can remove it and the dish will still taste great!
- If you don’t have white pepper, you can substitute with black pepper.
- If you don’t have oil spray, you can also brush the oil on the foil – the oil is to prevent the salmon from sticking to the foil while being baked.
- Storage and Reheating – Store any leftover salmon in an airtight container in the refrigerator for up to 3-4 days. The easiest and quickest way to reheat this would be in the microwave.
If you tried this Honey Soy Glazed Salmon Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Honey Soy Glazed Salmon
This easy Honey Soy Glazed Salmon is sweet and savory, packed with flavor. It's great for a quick weeknight meal!
Ingredients
Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 teaspoon white pepper
- 1 tablespoon white vinegar
- 2 cloves garlic, grated
- 1 teaspoon ginger, grated
Salmon
- 4 salmon filets, skin on (about 6oz each)
- Non stick oil spray
- Sesame seeds
Instructions
- In a saucepan, add sauce ingredients and whisk together until combined. Cook over medium heat until bubbling and reduce until thick enough to coat the back of a spoon.
- On a foil lined tray, spray with nonstick spray and lay the salmon on the foil, skin side down. Brush the glaze over the salmon and broil the salmon on high for 8-10 minutes until the internal temperature reads 145F.
- Sprinkle with sesame seeds and enjoy!
Notes
- Use the highest quality salmon you can find (I like wild caught rather than farm raised) and if possible, ask the fish monger to cut into 6oz filets with the skin on. If you do not like the skin, you can remove it and the dish will still taste great!
- If you don’t have white pepper, you can substitute with black pepper.
- If you don’t have oil spray, you can also brush the oil on the foil – the oil is to prevent the salmon from sticking to the foil while being baked.
- Storage and Reheating – Store any leftover salmon in an airtight container in the refrigerator for up to 3-4 days. The easiest and quickest way to reheat this would be in the microwave.
Nutrition
Calories: 318kcalCarbohydrates: 19gProtein: 35gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 886mgPotassium: 883mgFiber: 0.2gSugar: 18gVitamin A: 68IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
