Honey Soy Salmon

Honey and Soy Salmon


This honey soy salmon is something I do quite regularly for a ‘Saturday Dinner’. I usually get the sauce mixed while the boys are having their tea. Then when I am ready to cook, it is really quick to do. A really easy way to remove the skin from the salmon, is to put it skinned side down first when you cook it. When you turn it over after a few minutes, the skin will come off easily.

Serves: 2 adults Prep Time: 5 mins Cooking Time: 10 mins

1/2 tablespoon olive oil
2 salmon fillets weighing 125 g each
1 teaspoon clear honey
1/2 tablespoon soy sauce
50 ml vegetable stock
2 spring onions chopped



  1. Heat the olive oil in a frying pan. Add the salmon, skin side down,  and cook for 3 minutes before turning it over. Cook for a further 2 minutes.
  2. Mix the mustard, honey, soy sauce and stock in a small bowl. Pour over the salmon and bring to a simmer.
  3. As the sauce simmers it will reduce down. Cook for 2 minutes before adding the spring onions.
  4. Cook for another 1-2 minutes until the salmon is cooked and the spring onions have warmed through.
  5. Add the stock to the pan and stir it into the soy mixture and pan juices.
  6. Heat through, and serve with brown rice and vegetables.

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