This easy baked Honey Soy Salmon recipe is quick and easy and a real crowd pleaser. It's the perfect midweek family meal.
This is one of my favourite ways to serve salmon. It is so easy and everyone in my family loves it, so it is on high rotation in our house when it comes to dinner recipes.
It can be ready in just 35 minutes, including marinading time and you can prepare it earlier too, so you just need to pull it out of the fridge and bake it when you are ready.
We serve it with plain rice and steamed broccoli for a healthy, wholesome, nutritious and delicious dinner.
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Why you'll love this recipe
- It is super simple to make - just marinade and bake.
- It can be ready in just 35 minutes, including marinading time.
- It is healthy AND delicious.
This recipe uses just a few store cupboard ingredients as well as fresh salmon.
- Salmon Fillets - around 180g (6 oz) per person is a good size. I ask the fishmonger to take the skin off for me and de-bone the fillet. Look for salmon that appears moist rather than dry as that is a good sign of freshness. Read more tips for buying salmon here.
- Soy Sauce - all purpose or light soy sauce (I usually use Kikkoman).
- Honey - whatever clear honey you have in your store cupboard.
- Ginger - fresh ginger. I usually use my microplane grater/zester to grate it but you can also finely chop it with a knife.
- Garlic - finely chopped, crushed with a crusher or grated with a microplane.
- Vegetable oil - any lightly flavoured or neutral oil will do, such as canola or sunflower oil.
- Chilli flakes / Red pepper flakes - optional. I really like the extra kick the chilli flakes give this dish, but if I am making it for my kids I tend to leave them out.
How to make Honey Soy Salmon
Making this dish is so simple, one of the reasons why it is on such high rotation in my house. There are just four easy steps to follow:
Step 1: Make the Marinade
To make the marinade, simply mix all the marinade ingredients together in a bowl. Because of the honey, I find it easiest to use a small whisk to mix it together.
Step 2: Marinade the Salmon
The marinade doubles as the glaze, so portion off half the marinade and set aside for later. Then pour the remaining marinade into a Ziploc bag and add the salmon.
Make sure the salmon is well coated and then pop it into the fridge until you are ready to cook it.
You want the salmon to marinade for at least 15 minutes. Longer is fine too, if you want to do this step ahead of time.
Step 3: Bake the Salmon
To bake the salmon, simply line a baking tray with baking paper or foil, lay the salmon on top and place it in the oven for 15 minutes.
Step 4: Make the Glaze
To make the glaze for the top of the salmon, pour the marinade that you set aside earlier into a saucepan and stir over a medium heat until it thickens.
Serve the salmon with the glaze drizzled over the top. You can garnish it with some thinly sliced spring onions, sesame seeds and/or chopped coriander leaves.
What to serve it with
I like to serve this salmon with some plain steamed rice and steamed broccoli for a wholesome healthy dish.
You could also serve with stir fried vegetables, fried rice and/or noodles. Asian greens like pak choy, choy sum or gai lan always work well too.
FAQs and Top Tips
Yes you can marinade the salmon overnight if you need to. There is no acid (lemon juice or vinegar) in the marinade so a longer marinade time won't harm it.
Love this recipe? You may also like these:
- Sticky Sesame Chicken
- Traditional Chinese Dumplings
- Wonton Noodle Soup
- Salt & Pepper Chicken Wings
- Thermomix Chicken & Sweetcorn Soup
Honey Soy Salmon
- ½ cup honey
- ½ cup soy sauce
- 3 cloves garlic finely chopped, crushed or grated
- 1 inch piece ginger grated or finely chopped
- 1 tbsp vegetable oil
- ½ tsp chilli flakes
- 4 x 180g (6oz) skinless, boneless salmon fillets
- First make the marinade: Place all the ingredients except the salmon into a bowl and mix well together. (I find a small whisk works best for this).
- Pour half of the marinade into a Ziploc bag (set the other half aside for making the glaze later). Add the salmon to the bag and gently turn the salmon in the marinade to ensure it is well coated. Store in the fridge for at least 15 minutes or until ready to bake.
- Pre-heat the oven to 180 C / 350 F.
- Line a baking sheet with baking paper or foil. Remove the salmon fillets from the marinade and lay them on the baking sheet. Discard the marinade from the bag.
- Bake the salmon fillets in the oven for 12-15 minutes.
- Meanwhile pour the other half of the marinade you set aside earlier into a small saucepan. Stir over a medium heat until it thickens.
- Serve the salmon as soon as you remove it from the oven with the glaze drizzled over the top. You can garnish it with finely chopped spring onion, chopped coriander leaves and/or sesame seeds.