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Honey-Soy Glazed Salmon

Y'all... I'm so behind on my posts. This was supposed to be a first-week-of-January recipe and here we are in the 3rd week already. Regardless, here is my reluctantly obligatory healthy new years recipe:

I'm not really one to do New Year's resolutions and I don't really get on board with the "new year; new health kick" thing, but for some, January 1 is an easy marker in an otherwise arbitrary calendar to reset, reinvigorate, and reinvent. I also don't believe in cutting out ANY food for a "diet" as I don't really believe in diets either. Sure, for some people they are helpful and others completely necessary. But I really believe in the balance of food and good ingredients and also not letting yourself feel guilty for enjoying the things you like.

Having said that, I'll admit I saved this salmon recipe for the beginning of the year because I knew people would be more receptive to a healthier dish than they would be in say mid-November. A few years ago I set out with a goal to incorporate fish into my diet once a week. I wasn't a big lover of fish at the time, so I forced myself to make it every week and eat it no matter what because I knew it was good for me and in the long run my body would thank you. I also feel it's important to note given my rant in the previous paragraph that I set out on this goal on a random week in July or August. It wasn't a new year's resolution.

Since then I've actually come to really love salmon. I buy frozen filets from the grocery store, usually Sam's Club, so I always have them on hand. They are such an easy weeknight meal and so many flavor combos lend themselves well to pairings with salmon.

This glazed salmon is super simple to make and is great for the salmon-lover and salmon-skeptics alike. The deep umami flavor will mask the fish flavor for anyone who is resistant to eating a stronger fish like salmon, but delicious and complex for the salmon-lover too.

In the summer, I love to grill salmon, but below are recipes for baking. Don't worry, it won't stink up your house. I was always hesitant to cook fish indoors, but if you bake in the oven, the smell will not overpower and linger.

I hope you enjoy this recipe as much as I do not just now, but in the weeks and months to come too! Don't think of it as health food... Just think of it as good food!

Honey-Soy Glazed Salmon
Makes ~ 2 servings
Cook time: 15-20 minutes | Prep time: 5 minutes | Idle time: 30 minutes - 8 hours

Click the file below to download and print the recipe

Honey-Soy Glazed Salmon
Download PDF • 126KB

I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.


  • 1/4 C. soy sauce (low sodium)

  • 1/4 C. honey

  • 1 tsp. toasted sesame oil

  • Few shakes of crushed red pepper flakes (optional)

  • 1 tsp. (about 1 clove) minced garlic

  • 2 salmon filets (skinless)


  1. Mix together the first 5 ingredients so they're well combined. Reserve about 1/3 of the mixture in a separate bowl.

  2. Pat the fish dry with a paper towel then place the salmon filets in a small, shallow dish and pour the remaining 2/3 of the soy sauce mixture over the salmon, turning to coat the fish entirely. Place in the refrigerator and allow to marinate for at least 30 minutes. Alternatively, you can do this in the morning and allow to marinate all day until dinner time (around 8 hours).

  3. When ready to cook, preheat the oven to 400°. While the oven preheats, place the marinated salmon on a baking sheet lined with parchment paper or in a baking dish.

  4. Bake at 400° for 15-20 minutes, basting the salmon with the reserved marinade once or twice during the cooking process. Cooking time will depend on the thickness of your salmon filets.

  5. Serve with sautéed greens, rice, or whatever you like and enjoy!

*Recipe notes + Variations*

If you're using frozen fish (I usually do), make sure it is mostly thawed before adding it with the marinade.

I do not like skin on fish, so this recipe is based off of skinless salmon. If you use skin-on salmon, I cannot attest to the recipe instructions and cooking time.

Basting the salmon during the cooking process helps create a beautiful, caramelized crust and reinforces all of the delicious flavors of the soy, honey, and garlic. Don't skip this step, but make sure to reserve the basting sauce before adding the marinade to the raw salmon.

This would be great on other fish too, but there is something about salmon that just goes so great with Asian flavors.

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