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Honey Glazed Salmon

A simple yet rich tasting honey glazed salmon that features moist, tender salmon glazed with a balanced sauce that is savory, sweet, and bursting with aroma.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 4 servings
Calories: 445 kcal
Course: Main Course

Ingredients

  • 4 salmon filets (6 to 8 oz / 170 to 225 g per filet)
Salmon curing ingredients (Optional)
  • 1 tablespoon salt
  • 1 tablespoon sugar
Sauce
  • 1/2 cup honey
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1/2 tablespoon dark soy sauce
Aromatics
  • 1 ” ginger piece
  • 4 cloves garlic
  • 2 fresh bay leaves (or 4 dried bay leaves)
  • 2 cinnamon sticks
  • 2 whole star anise pods
Cooking
  • 2 tablespoons vegetable oil
  • 1 lemon , juiced
  • green onion , sliced (for garnish)

Instructions

    Cup of Yum
  1. To cure the salmon (Optional): Mix salt and sugar together, and sprinkle evenly over the flesh side of the salmon filets. Let it cure in the fridge for 30 minutes, and no longer than 1 hour. This will fully season the fish and give it a better texture.
  2. Mix the sauce: While the fish cures, mix the honey, Shaoxing wine, and the light and dark soy sauces together in a medium-sized bowl.
  3. Prepare the aromatics: place the ginger, garlic, bay leaves, cinnamon sticks and star anise in a small plate.
  4. Once the salmon is cured, rinse the cure from the fish with cold tap water, and thoroughly dry with paper towels.
  5. Cook the salmon: Heat the oil in a large skillet over medium-high heat until hot. Carefully place the fish into the skillet, skin side down. Use a fish spatula to press the fish down, one fillet at a time, so the skin gets full contact with the pan. Cook for 3 minutes, until the skin is golden crispy. Flip the fish and immediately pour in the sauce, and add the aromatics. Use a spoon to baste the fish with the sauce while cooking. Cook until the sauce thickens into a glaze. If the sauce is taking a long time to reduce, check the fish after cooking for 3 minutes. Use a fork to check the thickest part of the fish. If it flakes easily, immediately transfer the fish to a serving plate to prevent it from overcooking. And keep cooking the sauce until it thickens.
  6. Once the sauce is reduced, add the lemon juice and mix well. Remove the aromatics. Pour the sauce over the salmon. Garnish with green onion. Serve hot as a main dish.

Notes

  • Gluten-Free Adaptation: to make the dish gluten-free, use dry sherry to replace Shaoxing wine, and use tamari to replace both light and dark soy sauce. Your dish will come out with a lighter color but still taste good.

Nutrition Information

Serving 1serving Calories 445kcal (22%) Carbohydrates 40.4g (13%) Protein 35.3g (71%) Fat 17.8g (27%) Saturated Fat 2.9g (15%) Cholesterol 78mg (26%) Sodium 596mg (25%) Potassium 743mg (21%) Fiber 0.6g (2%) Sugar 37.3g (75%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 445

% Daily Value*

Serving 1serving
Calories 445kcal 22%
Carbohydrates 40.4g 13%
Protein 35.3g 71%
Fat 17.8g 27%
Saturated Fat 2.9g 15%
Cholesterol 78mg 26%
Sodium 596mg 25%
Potassium 743mg 16%
Fiber 0.6g 2%
Sugar 37.3g 75%
Calcium 71mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.