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Home » Recipes » Dinner

Honey Soy Salmon

By Erin · February 17, 2022 · 20 Comments

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Gluten FreeDairy Free

This easy Honey Soy Salmon recipe is the perfect weeknight meal! All you need is 6 ingredients and 15 minutes to whip up this healthy, flavorful dish that pairs perfectly with rice and a vegetable. 

marinated salmon on a plate next to some broccoli

This honey soy salmon might just be my favorite salmon recipe. Bold claim, but it's true! 

See, I like salmon prepared in all ways, including but not limited to baked, roasted, flaked, and even in burger form. But what I really like is when a recipe--any recipe--can be prepared in under 15 minutes, and that's exactly what this salmon recipe is.

If you're someone like me and you're always trying to switch up your dinner rotation, you HAVE to add this salmon into the mix. It's perfectly flakey with just the right amount of flavor, and the sauce is sticky the way a honey-based sauce should be.

Why you'll love this recipe

  • The whole recipe comes together in under 15 minutes
  • You only need 6 ingredients!
  • The honey soy sauce marinade is INSANELY flavorful
  • It's cook in one skillet, meaning less dishes for you to clean up afterward

How to Make Honey Soy Salmon

There are many different ways to make glazed salmon, but this is my way. I like to pan-fry the salmon until it's completely cooked, then add the sauce. 

As much as I love a good store-bought sauce, nothing really beats homemade sauce. Plus, this sauce in particular is only four ingredients and super easy to whip up.

close up photo of glazed salmon in a skillet

The Ingredients

  • Salmon - Fresh or frozen; If you're using frozen, be sure to thaw it beforehand according to the package instructions. I also tend to prefer sockeye salmon (though I did use Atlantic salmon in this recipe and it was delicious). 
  • Garlic - Helps to add flavor! I wouldn't use garlic powder -- fresh garlic is best. 
  • Soy sauce - Can substitute tamari or coconut aminos if you prefer. If you use coconut aminos, half the amount of honey you use because coconut aminos is already somewhat sweet tasting.
  • Honey - No substitutions! 
  • Sesame oil - Make sure you use toasted sesame oil, which has a lot more flavor than regular sesame oil.
  • Cornstarch - Or arrowroot, which will help thicken the marinade once it's added to the skillet.
  • Green onion - For garnish. 

Step-by-step directions

Step 1: Thaw the salmon. The first step in any salmon recipe is to thaw the salmon. If you're using fresh salmon, you can skip this step. If you're using frozen salmon, I recommend thawing it according to the package instructions, then pat it dry to remove any excess moisture and sprinkle each fillet with salt and pepper. 

Step 2: Cook the salmon. Heat a large non-stick or cast iron skillet over medium-high heat. Add the olive oil, then place the salmon in the skillet skin side down. Place a lid on the skillet and cook the salmon for 4-5 minutes. 

uncooked salmon in a skillet on the left and cooked salmon with garlic on the right

Step 3: Make the marinade. While the salmon is cooking, whisk the soy sauce, honey, toasted sesame oil, and cornstarch together in a small bowl.

Step 4: Add the garlic. Take the lid off, then add the garlic and sauté for 1 minute. 

Step 5: Combine. Remove the skillet from the heat, then pour in the marinade, stirring so that it coats the salmon. The sauce will thicken quickly, so you may need to spoon it over each salmon fillet. Sprinkle with chopped green onions and enjoy! 

someone pouring soy sauce into a skillet with salmon and minced garlic

Success tips

-ANY nonstick skillet works for this recipe. I tend to use my cast iron skillet because I love it, but any will work! Just make sure you use a skillet that has a lid.

-If you're using fresh salmon, simply use as-is. If you're using frozen salmon, make sure to follow the thawing instructions on the packaging. Sometimes I remember to thaw salmon in the refrigerator overnight, but often times I just quick thaw it.

-If the salmon fillets are on the larger size, use a sharp knife to cut them in half so you end up with three or four pieces of salmon instead of two. 

-Make sure the skillet and the oil are hot before adding the salmon. 

-Let the salmon cook undisturbed the entire time. There's no need to move it! 

-To check for doneness, flake the salmon with a fork. If it's done, it should flake very easily. If it takes a little work to bread off a piece, simply cook the salmon for 1-2 more minutes.

What vegetables pair well with salmon? 

I like serving salmon over rice with a side of broccoli. Other delicious options include my Instant Pot Fried Rice, Air Fryer Carrots or my favorite Weeknight Broccoli. Or, simply serve this salmon on top of your favorite salad recipe. 

How long should you marinate salmon? 

In this case, zero minutes! There's no need to marinate the salmon ahead of time, making this recipe super easy. 

Are there any marinade substitutions or additions?

Of course! You could try using tamari or coconut aminos instead of soy sauce, and adding freshly grated ginger to the sauce if you want it to be a little ginger-y as well.

Storage

Store leftover honey soy salmon in a sealed container in the refrigerator for 2-3 days. To reheat, simply microwave until warmed through. 

glazed salmon in a skillet topped with green onions

More 15-minute recipes

  • Air Fryer Tilapia
  • Pan-Fried Chicken Tenders
  • Teriyaki Noodles

Did you Make this Recipe? Tag me Today! Leave a comment below and tag @thealmondeater on Instagram!

marinated salmon on a plate next to some broccoli

Honey Soy Salmon

This easy Honey Soy Salmon recipe is the perfect weeknight meal! All you need is 6 ingredients and 15 minutes to whip up this healthy, flavorful dish that pairs perfectly with rice and a vegetable. 
5 from 5 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 2
Author: Erin

Ingredients

  • 10 oz. salmon fillets* (approx. 2-3 salmon)
  • salt and pepper
  • 2 garlic cloves minced
  • green onions for garnish
  • sesame seeds for garnish

for the sauce:

  • ¼ cup soy sauce
  • 3 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon cornstarch or arrowroot

Instructions

  • Thaw salmon according to instructions on the package.
  • Heat a large nonstick or cast iron skillet over medium heat with 1 tablespoon oil, then add the salmon skin side down and sprinkle each fillet with salt and pepper. Place a lid on the skillet and cook the salmon for 4-5 minutes.
  • While the salmon is cooking, prep the sauce: whisk all sauce ingredients together in a bowl and set aside.
  • After the 5 minutes is up, add garlic to the skillet and cook the salmon for 1 more minute.
  • Remove the skillet from the heat, then pour the sauce over the salmon and cook for 1-2 more minutes or until the sauce thickens, stirring so that it coats the salmon.
  • Sprinkle green onions and sesame seeds over the salmon before serving and enjoy!

Video

Notes

*Calories are per serving and are an estimation
*If the salmon fillets are on the larger size, slice them in half (which is what I did for this recipe!)
*You can use ANY kind of skillet (I used my cast iron, but a nonstick would work well too) -- just make sure it's large enough to fit all of the salmon. 
*Don't flip the salmon; let it cook undisturbed with the lid on for 5 minutes or so. 
*Storage: store leftovers in a sealed container in the refrigerator for 2-3 days.

Nutrition

Calories: 395kcal | Carbohydrates: 32g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 1684mg | Potassium: 756mg | Fiber: 1g | Sugar: 26g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in April 2014. It was updated with new text in February 2022.

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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Olivia says

    June 01, 2020 at 5:53 pm

    5 stars
    This is, without a doubt, the BEST salmon I have ever made at home. Everyone in the family loved it, even my 6 year old. The sauce is so simple and the whole recipe came together so quickly. I love that you don't have to marinate it, legit 1 bowl made clean up super easy. I served it with steamed broccoli and sticky white rice with lots of green onions on top. Thank you so much for this recipe!

    Reply
    • Erin says

      June 02, 2020 at 7:43 am

      Thanks for the comment, Olivia! I'm glad the whole family approved 🙂

      Reply
  2. Cassie says

    April 16, 2014 at 12:55 pm

    I have never thought to use honey & soy on my salmon... my go-to salmon is coconut aminos with this Asian spice blend I get at Costco... going to have to try this recipe out next time!!

    Reply
  3. Louise@FitRadiance says

    April 16, 2014 at 7:30 am

    Ooh, this sounds yum! I've only just recently started eating fish, mainly white types. I must give this recipe a try 😛

    Reply
  4. Liz @ Carpe Diem and Run says

    April 14, 2014 at 8:09 pm

    YUUUUMMMM!

    Reply
  5. Jordan @ The Blonde Vegan says

    April 14, 2014 at 3:47 pm

    Yummmmy this looks good. Whenever people ask me what I miss most after switching to a vegan diet, I usually say salmon. For now, I will just drool over your photos. And your intro totally made me giggle.

    Reply
  6. Paige@FitNotFad says

    April 14, 2014 at 1:28 pm

    OOOO I love honey soy salmon! I have made a few variations of this before as well...it's my favorite combo for salmon. Yum!

    Reply
  7. Marisa @ Uproot from Oregon says

    April 14, 2014 at 12:39 pm

    I. Love. Salmon. Seriously so good! I love this combo and thanks for the reminder to fancy up my salmon. Normally I get lazy and just throw some garlic, salt, and pepper on it- still delicious.

    Reply
  8. Sam @ Better With Sprinkles says

    April 14, 2014 at 11:33 am

    Eric doesn't like white fish, so I buy salmon or trout (usually salmon) almost every week - I tend to do the same thing each week, so I'll have to give this a try!

    Reply
  9. Chelsea @ A Fit LittleOne says

    April 14, 2014 at 10:19 am

    I'm not a fan of fish, but my boyfriend is, I'll have to save this for later for him!!

    Reply
  10. Jess @dearhealthyness says

    April 14, 2014 at 9:19 am

    Back when I ate fish/meat I loveeeddd salmon. Now, I love tofu, so the sesame oil, soy sauce and honey mixture... yummy!!!! I can definitively try it with tofu 😛

    Reply
  11. Camille @ Challenge Mantra says

    April 14, 2014 at 8:37 am

    I have a small love affair with salmon. It's my favorite of the fishes 🙂

    Reply
  12. Jo @ Living Mint Green says

    April 14, 2014 at 8:06 am

    I've been on a huge salmon kick lately. I've been pan-frying it in coconut oil with garlic, lemon, salt & pepper and kale. SO GOOD.

    Reply
    • TheAlmondEater says

      April 14, 2014 at 4:43 pm

      Oh guuuurl that sounds good--I'll have to try that!

      Reply
  13. Davida @ The Healthy Maven says

    April 14, 2014 at 7:57 am

    I had salmon last night!!! But it wasn't affordable. I had a mo where I was like "yup I'm gonna splurge on some fresh salmon" then I proceeded to spend the rest of the meal reminding C it was fresh and expensive and he better seriously enjoy it lol

    Reply
    • TheAlmondEater says

      April 14, 2014 at 4:42 pm

      Lolol #1 gf right there.

      Reply
  14. Arman @ thebigmansworld says

    April 14, 2014 at 7:42 am

    Yes. Salmon takes the fish crown. It is amazing....Although I admit, I only ever bake it with olive oil, sea salt and red pepper flakes. I NEED to try it this way- so simple so tasty sounding!

    Reply
    • TheAlmondEater says

      April 14, 2014 at 4:42 pm

      Ahhh but that's a good way too! Salmon takes the crown for sure.

      Reply
  15. Jessie says

    April 14, 2014 at 6:53 am

    Dear salmon,

    Thank you for being cheap this weekend so Erin could come up w/ this recipe with us 🙂 You both rock!

    As always, sending my best,
    ME xoxo

    Reply
    • TheAlmondEater says

      April 14, 2014 at 4:42 pm

      Hhaha thanks Jessie!

      Reply

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