Honey Soy Salmon

Rating: 5.0. From 1 vote.
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Preparation time
5 mins
Cooking time
10 mins
2 people
Meal course
Posted by
Posted on
2 whole
Salmon Fillets
1 tsp
Salt and Pepper
1/2 cup
Olive Oil
2 tbsp
3 tbsp
3 tbsp
Low Sodium Soy Sauce
2 whole
1/2 cup
4 cup
Cooked Rice
Honey Soy Salmon

Honey Soy Salmon Recipe

If you’re in a similar situation but ever happen to find yourself in the position of having a couple of beautiful pieces of salmon out of the blue, this is a tremendously delicious dinner that takes almost absolutely no time to make. Just the way I love to eat salmon (or any piece of fish, for that matter)—with a sticky sauce that’s got more flavor than I know what to do with.

Instructions Summary

Season the salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate.

In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you’d like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you’d like. Cook if for another minute or two if you like the glaze very thick.

Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you’d like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.

*Recipe and photographs by Ree

  1. Start by sprinkling the salmon with salt and a pepper.
  2. This is purely a personal choice: You can slice off the skin (or have the butcher do it) or leave it on. I’m a skin girl, so I’m leaving it on.
  3. Heat some olive oil and a little bit of butter in a nonstick (if you have it) skillet over medium to medium-high heat. Add the salmon, skin side down (if you left the skin on; if you didn’t leave the skin on, just put the prettiest side down first), and cook it for a good 4 to 5 minutes in order to get that skin nice and crisp. Watch it and don’t let it burn, and don’t let the salmon cook to smithereens. If you keep the heat on medium to medium-high (depending on how hot your flame gets), it should be fine!
  4. Carefully flip the salmon over to the other side and cook it for another couple of minutes.
  5. I flipped them back over just to show what it looks like if you take off the skin before cooking. Hard to pass up that gorgeous salmon color! Okay, after the cooking time, remove the salmon to a clean plate…
  6. In the same pan (with the salmon removed), add a little more butter... along with some honey, soy sauce, and plenty of lime juice. Yum!
  7. Stir it together and let it bubble up and thicken over medium heat for a couple of minutes. Give it a taste and make sure the balance of flavors is just what you want. I wound up adding a touch more honey and soy since the limes were juicy; you really want that sweet/soy/acid perfection!
  8. Return the salmon to the pan, either skin side up or down—up to you! Spoon the glaze over the top… And keep going until its a sticky sweet mess.
  9. Meanwhile mix together some cooked rice with a squeeze of lime. You can even zest in some of the lime zest if you’re feeling dangerous. Then spoon the rice onto a plate...
  10. Add a piece of salmon and spoon the sticky sauce over the top. Make sure you spoon on enough to seep down into the rice below.
  11. Then just add some chopped cilantro...
  12. And a wedge of lime for an extra squeeze or two… And dinner is served! Heavenly! And so darn easy, you won’t be able to see straight. Make it for friends, make it for family…or just make it for yourself.

One comment

  1. Profile photo of Jiun Wang
    Jiun Wang said on February 26, 2017 Reply

    This is my favorite way to cook salmon! So tasty.

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