Sticky Honey Soy Salmon

This Sticky Salmon Recipe brings bold flavor to your plate with fresh fish and an Asian-inspired sauce. Ready in 20 minutes!

Author: Donna Elick

Servings:

Prep Time10

Cook Time10

Total Time20

Ingredients

4 salmon fillets 4 to 6 ounces each
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon sriracha
1 tablespoon minced garlic about 3 cloves
2 teaspoons minced fresh ginger
2 teaspoons rice vinegar
1 tablespoon extra virgin olive oil
1 tablespoon toasted sesame seeds
1/4 cup chopped green onions

Instructions

PREP SALMON: Remove 4 salmon fillets from the refrigerator and let sit at room temperature for 10 to 15 minutes. Pat dry with paper towels. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper.
MAKE SAUCE: In a small bowl, whisk together ¼ cup low-sodium soy sauce, ¼ cup honey, 1 tablespoon sriracha, 1 tablespoon minced garlic, 2 teaspoons minced fresh ginger, and 2 teaspoons rice vinegar until smooth.
HEAT SKILLET: Heat a large skillet or cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan.
SEAR SALMON: Place the salmon fillets skin-side up in the hot skillet. Cook undisturbed for 3 to 4 minutes, until a golden crust forms.
FLIP AND GLAZE: Reduce heat to medium. Carefully flip the salmon fillets. Pour the prepared sauce over the salmon. Cook for another 3 to 4 minutes, spooning the sauce over the tops, until the sauce thickens and the salmon reaches 145°F and flakes easily.
REST AND SERVE: Remove from heat and let rest for 2 minutes. Spoon extra sauce over the salmon and garnish with 1 tablespoon toasted sesame seeds and ¼ cup chopped green onions.

Notes

Make-Ahead: This salmon is great for meal prep. Cook and store portions with rice or vegetables for easy lunches.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave on medium power in 30-second intervals, or warm in a skillet over medium-low heat.

Freezing: Freeze cooked salmon for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: If using regular soy sauce instead of low-sodium, skip the added salt on the salmon. Maple syrup can be used in place of honey, but the glaze will be slightly less sticky.

Nutrition