If you have a fresh or frozen salmon fillet and are looking for a healthy and tasty idea to cook it, honey-glazed salmon is a recipe that will win you over immediately, especially if you love flavors inspired by Oriental cuisine. Easy, quick and light, this honey-glazed salmon in a pan is ready in about ten minutes and stays tender and juicy. It’s also a very practical recipe: you can use still-frozen salmon, simply extending the cooking time by a couple of minutes.
The secret is all in the sauce: a balanced combination of honey, soy sauce, lemon juice and fresh ginger that, during cooking, coats the fish creating a delightful glossy, aromatic glaze. Honey and ginger salmon is perfect as a tasty main course, perhaps accompanied by a potato side dish or steamed vegetables, but it can also become a quick one-dish meal if served with pilaf rice or boiled basmati rice, ideal for soaking up all the cooking sauce.
A simple but flavorful dish, perfect for when you have little time but don’t want to give up something special: this honey-glazed salmon will easily become one of your favorite recipes!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
- Energy 331.00 (Kcal)
- Carbohydrates 4.42 (g) of which sugars 4.14 (g)
- Proteins 28.13 (g)
- Fat 22.68 (g) of which saturated 5.73 (g)of which unsaturated 13.04 (g)
- Fibers 0.18 (g)
- Sodium 530.55 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for honey-glazed salmon
If you are gluten intolerant, be careful with soy sauce: the most common ones on the market often contain wheat; look for a brand of gluten-free labeled soy sauce.
- 4 fillets salmon (about 5.3 oz (150 g) each, fresh or frozen)
- 2 tablespoons extra virgin olive oil
- 1 lemon (juice only)
- 2 teaspoons honey
- 2 tablespoons soy sauce (gluten-free for me)
- 2 teaspoons fresh ginger (grated)
- 1 pinch salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Grater
- 1 Glass
- 1 Sieve
- 1 Pan nonstick with lid
How to prepare honey-glazed salmon with ginger and lemon
To prepare the honey-glazed salmon, start by making the ginger-lemon emulsion so it will be ready at the end of cooking: peel the fresh ginger and grate enough to get about 2 teaspoons (1). Squeeze the juice of one lemon into a glass, straining it with a sieve (2) to remove seeds and pulp. Add the grated ginger, the honey and the soy sauce (3).
Using a teaspoon or a fork, vigorously emulsify everything so the honey dissolves (4). Set it aside. Pour the oil into a nonstick pan and heat it very well over the flame (5). Then add the salmon fillet (6).
Cover the pan with a lid and let the salmon cook over medium heat for about 5 minutes (7), 6 if the salmon is still frozen. When it has formed a light crust, turn it over (8). Add a pinch of salt and continue cooking with the lid on for another 5 or 6 minutes, until it has taken color on the other side as well (9).
Raise the heat at this point and pour the emulsion of soy sauce, lemon juice, honey and ginger (10). Continue cooking the salmon for a minute or two, turning it a couple of times and frequently spooning the pan juices over it (11). The sauce should reduce almost to a syrup (12).
Serve the honey-glazed salmon immediately, accompanied by a light side dish or a little basmati rice.
Storage
Honey-glazed salmon can be stored in the refrigerator in an airtight container for up to 1 day. Before consuming, gently reheat it in a pan with a tablespoon of water to restore the glaze’s softness without drying out the fish.
Tips and variations
To get perfect honey-glazed salmon in a pan, it is important not to overcook it: just a few minutes per side are enough to achieve a tender and juicy result.
• For a more intense glaze: let the sauce reduce slightly at the end of cooking until it becomes thicker and shinier.
• For a more citrusy flavor: you can slightly increase the lemon juice or add a little grated zest.
• Soy-free version: replace the soy sauce with a pinch of salt and a few drops of balsamic vinegar to keep the balance between sweet and savory.
• With other sides: besides basmati rice, honey-and-soy salmon pairs very well with sautéed vegetables, zucchini or broccoli.
FAQ (Questions and Answers)
Can frozen salmon be used for honey-glazed salmon?
Yes, honey-glazed salmon can be prepared with salmon that is still frozen. In this case, simply extend the cooking time by about 1 minute per side so it cooks evenly inside.
How do you get a perfect glaze?
For shiny, flavorful pan-glazed salmon, it is important to let the cooking juices reduce in the last minutes: the honey-and-soy sauce should become slightly thick so it wraps the fish well.
Can I substitute fresh ginger?
Yes, although fresh ginger is recommended because it is more aromatic and fragrant. Alternatively, you can use 1 teaspoon of dried ground ginger, adjusting the quantity to taste.
Is honey-and-soy salmon suitable for a light diet?
Honey-and-soy salmon in a pan is a balanced and nutritious dish: rich in protein and healthy fats, it remains light if accompanied by vegetables or plain rice and if you don’t overdo the seasonings.
