Best 13 Honey Soy Salmon Recipes

HONEY SOY GLAZED SALMON RECIPE BY TASTY

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

GRILLED SALMON WITH HONEY-SOY MARINADE

Steps:

• In small bowl, mix all ingredients except salmon.
• In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
• Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

HONEY AND SOY GLAZED SALMON

Steps:

• In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

HONEY SOY GRILLED SALMON WITH EDAMAME

Steps:

• Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
• Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
• Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
• Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

HONEY MUSTARD-SOY SALMON

Steps:

• Grease one side of a sheet of aluminum foil with vegetable oil.
• Stir honey mustard, soy sauce, lemon juice, dill, rosemary, and thyme together in a bowl. Place salmon fillet onto prepared aluminum foil sheet. Brush honey mustard mixture over salmon. Wrap foil around salmon and seal edges to form a packet; let marinate for 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon in the foil packet until it flakes easily with a fork, 10 to 13 minutes. Open packet and let salmon cook until the moisture atop salmon dries slightly, about 2 minutes more.

ANA'S HONEY AND SOY GLAZED SALMON

Steps:

• Mix the glaze ingredients together in a small bowl, and set aside.
• Heat the olive oil in a small skillet over moderately high heat.
• Place the salmon fillets in the skillet, and cook for 2-3 minutes on each side, or until.
• golden, and just cooked through.
• Transfer salmon onto plates.
• Add honey glaze to skillet and simmer, stirring, for 1 minute.
• Pour the honey-soy glaze over the salmon, and serve.

SALMON AND HERBED ONION TEMPURA ROLL WITH WASABI SOY-HONEY DIPPING SAUCE

Steps:

• Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
• Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
• With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
• In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

HONEY SOY SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a small bowl, mix honey soy marinade ingredients.
• Lay the salmon on a baking sheet. Pour the marinade over the salmon.
• Lay the broccoli beside the salmon, but not touching. Drizzle olive oil over the broccoli, then season with salt and pepper.
• Bake for 10-12 minutes.
• Top with sliced green onions.
• Enjoy!

SESAME-SOY SALMON WITH GINGER HONEY GLAZE RECIPE - (4.4/5)

Steps:

• In a bowl combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar. Whisk well until combined. In a shallow sealable container or in a large Ziploc bag, combine salmon and marinade. Cover or seal and marinate in the refrigerator for 30 minutes. In the meantime in a small bowl combine all glaze ingredients. Set aside. Preheat the broiler in your oven to high and place a rack in the middle. Line a baking sheet with aluminium foil and lightly grease with olive oil. Remove the chicken from the marinade and place onto the lined baking sheet. Sprinkle with a bit of salt and pepper and place under the broiler. Cook for 10 minutes. Remove and brush the top with glaze. Cook for further 2 minutes or until opaque and easily flakable with a fork. Remove immediately, sprinkle with toasted sesame seeds and chopped scallions if desired, and serve.

GRILLED SALMON WITH HONEY-SOY MARINADE

Steps:

• In small bowl, mix all ingredients except salmon.
• In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
• Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

HONEY SOY & WASABI DRIZZLE FOR SALMON

Steps:

• Bring the soy sauce, honey, and lemon juice to a simmer in a small pot, stirring frequently, until slightly thickened, about 3-4 minutes. Remove from the heat as soon as the mixture is the consistency of whipping cream. Stir together wasabi powder and water in a small bowl. Stir into the mayonnaise until smooth. Serve the salmon drizzled with the honey soy sauce and the wasabi sauce. Makes 4-6 servings

HONEY SOY SALMON

Steps:

• Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a zip-top plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes, turning at least once. Reserve the remaining sauce.
• Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skin-side down. (Discard the marinade in the bag.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

HONEY-SOY BROILED SALMON

Steps:

• 1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce. 2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.