Soy Honey Salmon

I don’t remember when I first started making this dish and I've changed and adapted it over the years but it is always a crowd pleaser.   The dish is beautifully balanced with the flavors of savory soy and ginger versus sweet honey.

Some people find fish a bit intimidating to cook.  Yes, it can be a bit fussy and prone to overcooking that produces a dry and tasteless outcome.  Therefore I always recommend erring on the side of undercooking, if anything.  Well cooked fish should have a nice glazed sheen on the top, and be a bit flaky when cut into.

Salmon is such a fatty, luscious fish which makes it ideal for any type dinner. The perfect complement to the Soy Honey Salmon is a side of coconut rice.  The sweetness of the coconut milk works well with all the wonderful flavors of the salmon.


 Peel skin off the ginger root with a spoon

Peel skin off the ginger root with a spoon

2 pounds salmon fillets

¼ cup your favorite runny honey

¼ cup soy sauce

1/8 cup sesame oil

4 gloves garlic

1 knob of fresh ginger (size of a thumb)

a few pieces of spring onions for garnish.

sesame seeds (optional) for garnish

time.  15 minutes prep, 2 hours to overnight marinade, 20 minutes cooking

level.  easy

serves. 6 


1.     Remove any small bones on salmon, rinse with water, cut in appropriate size fillets (about 2 inches wicth) and pat dry. Set aside.

2.     Peel ginger root.  I find using the end of a spoon and scraping off skin is the easiest method.  Finely chop the ginger into a fine mince.

3.     Finely chop garlic.

4.     In a medium bowl, add honey, soy sauce, sesame oil, ginger and garlic and mix well.

5.     Place salmon in a container with lid or baking dish.

6.  P  our the soy glaze over all fish making sure to cover it all well.

7.     Let marinate for at least two hours or overnight in refrigerator.

8.     When ready to cook place salmon in a baking dish or grill plate.


8.     Heat oven on 350-degrees, or a put barbecue grill on medium heat.

9.     Cook for 15 to 20 minutes.  You can test by gently pushing a nice about 1/8 inch in the center of one of the salmon pieces- it should be dark pink in center.


For the rice

2 cups white basmati or jasmine rice

1 cup coconut milk

3 cups water

two good pinches of salt, or more to taste


1.      Rinse the rice under cold water to remove any starch.

2.     Place a medium saucepan on medium heat, add coconut milk, water, rice and salt.

3.     Bring to a boil and then turn down heat to a simmer for 15-20 minutes or until all water is absorbed.

4.     Remove from burner and cover for last 5-10 minutes.

5.     To serve, fluff the rice with a fork, spoon into larger plater or plates and top with salmon.

6.     Garnish with sesame seeds and/or spring onions.

7.  You can keep rice warm by resting pot of rice over a larger pot of gently simmering water for about 30 hours before you serve, or keep warm in a crock pot.

A tip from people in the restaurant business is to never order or buy fish on a Monday.  Given the majority of fishing is done Monday thru Saturday, unless you live right by a fishing port, Monday's fish is at least a day old or maybe even frozen.  Whether this is still true for all places is up for debate but I never bother.