Broiled Soy Honey Salmon
This Broiled Soy Honey Salmon with a three-ingredient marinade makes this broiled salmon special and over the top delicious with sweet and salty flavors.
This three ingredient soy honey salmon will be your go-to recipe when you want an easy and quick salmon recipe. You won't believe how much flavor this simple marinade adds. It is one of our favorite salmon recipes along with this cajun salmon and brown sugar salmon.
Today I am bringing you….salmon glazed with honey and soy sauce that is cooked in under ten minutes. Soy honey salmon is simple and delicious and easy, so easy. Also cooking fish under the broiler may be my new favorite thing. It takes hardly any time at all, requires virtually no clean up if you cover your pan in foil, and can work for so many different fish preparations. Just let the fish marinate for a few minutes and toss it under the broiler. Couldn’t be easier. Love.
Want to learn more about salmon? Check out this salmon guide to learn all about the health benefits of salmon plus tons of salmon recipes and ideas for cooking it.
Tips for Cooking Honey Soy Salmon
- Be sure to line your baking dish with foil before broiling. You may also want to coat the foil with a light layer of cooking spray to make sure the honey marinade doesn’t cause the salmon to stick.
- There’s no need to refrigerate the fish again after you brush it with the marinade. In fact, letting the salmon rest at room temperature for 15 minutes will help it cook more evenly.
- If you’re not sure how long to broil the soy honey salmon, use a meat thermometer to check its internal temperature. According to the U.S. Department of Agriculture, fish should be cooked until it reaches a minimum internal temperature of 145 ℉ and can be cooked to higher temperatures for those who prefer firmer fish.
- You might find that your broiled salmon releases a white residue during cooking. While this is a harmless protein that occurs naturally in the fish and generally doesn’t affect its flavor once released, it doesn’t make for the prettiest plating. So I sometimes brine the fish first to eliminate the issue, especially when I’m cooking for company. Just soak the salmon in salted water for about 10 minutes before marinating and cooking.
Although both farmed fish and wild salmon are good sources of lean protein and good-for-you omega-3 fatty acids, I always opt to buy wild salmon whenever I can. No matter what the salmon’s species, there are many reasons to go wild when it comes to salmon, including the fact wild salmon typically has few calories and about half the fat of the same serving size of farm-raised fish.
What’s more, studies have shown certain pollutants are more prevalent in farmed salmon. As just one example, polychlorinated biphenyls, or PCBs, still exist in levels anywhere from five to 10 times higher in farmed fish than wild salmon even though PCBs have been banned in the U.S. since 1979 according to the U.S. Department of Commerce. Coho salmon and other species of wild salmon are also low in mercury contamination.
Some stores don’t label species of wild salmon specifically, although the folks at the fish counter can probably tell you which types they have in stock. (While you’re investigating, ask them to take the skin off your salmon for you to reduce prep time at home.) This honey salmon recipe calls for coho salmon, but you can use another type, although it may change the flavor and texture of the dish. If you’ve never experimented with wild salmon before, here is a short primer on some of the most common species found in stores:
- King Salmon: King salmon are big fish that are higher in fat and calories than other wild varieties found at the fish counter. That contributes to the fish’s rich, buttery taste.
- Sockeye Salmon: This fish, sometimes referred to as red salmon, also has a higher fat and calorie content than coho salmon. It’s great for grilling, so it might be an ideal pick for your summer salmon barbeque recipes.
- Keta Salmon: Sometimes called chum salmon, this fish has a lighter flavor and color than king and sockeye salmon. Like coho salmon, it’s also lower in fat and calories than its larger cousins.
- Coho salmon: This salmon’s mild taste makes it a great starting point for those who aren’t fans of a strong fish flavor. Coho, also known as silver salmon, is also the lowest in fat and calories per serving among these common wild salmon species.
The Asian-inspired marinade for this broiled salmon makes it a perfect partner for brown rice, flash-fried noodles, this copycat healthier Panda express chow mein, stir-fried veggies sprinkled with some sesame seeds or roasted vegetables that have been tossed in a sauce similar to the salmon marinade after they’ve cooked through.
Any leftovers you might have will also make a great salad or sandwich. Try serving this sweet and savory honey salmon with some quick-pickled veggies, fresh herbs, and spicy mayo on a crusty bun. Or top a salad packed with snap peas and other fresh veggies with a slice of this flavorful fish and you’ll make more than one memorable meal of this soy honey salmon.
Assuming there are any leftovers, that is.
This recipe originally appeared in 2012 with the picture above. It has since been updated with new photos and information.
Broiled Soy Honey Salmon
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- 24 oz. skinless boneless coho salmon
- 2 tbsp soy sauce (or coconut aminos for paleo)
- 1 tbsp rice vinegar
- 1 tbsp honey
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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