This is one of my absolute weeknight favorites when I want something that both tastes amazing and looks impressive on the plate. Salmon fillet with honey-soy glaze is a classic that never disappoints, and the combination of sweet, salty, and the slight tang from the rice vinegar makes even salmon-weary family members suddenly enthusiastic at the dinner table.
The great thing about this dish is that it looks like you’ve spent hours in the kitchen, but in reality it’s ready in under 30 minutes. The glaze takes minutes to make, the salmon takes care of itself in the oven, and while it’s baking you can stir-fry the vegetables. The result? Juicy salmon with a caramelized surface and crisp, colorful vegetables that taste of Asia.
If you fancy a bit of variation in your routine, you can check out my quick Asian fish soup or oven-baked cod with chorizo and chickpeas for other easy fish dishes.
Ingredients
- 600 g salmon fillet, skinless
- 3 tbsp soy sauce
- 2 tbsp liquid honey
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper
- 1 yellow bell pepper
- 200 g sugar snap peas
- 1 small broccoli
- 2 carrots
- 3 spring onions
- 2 tbsp neutral oil for stir-frying
- 1 tbsp sesame seeds for garnish
- Salt and pepper
Instructions
Start by making the glaze. Mix together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl. Stir well and set aside. Cut the salmon fillet into four portions, season lightly with salt and pepper.
Preheat the oven to 200°C. Place the salmon pieces in an ovenproof dish and brush them generously with half of the honey-soy glaze. Let them marinate while you prepare the vegetables – ideally 10-15 minutes if you have time.
Cut the bell peppers into thin strips, divide the broccoli into small florets, slice the carrots thinly on the diagonal, and cut the spring onions into 3-4 cm pieces. You can leave the sugar snap peas whole. Put the salmon in the oven and bake for about 12-15 minutes, depending on thickness. Brush on the remaining glaze halfway through the cooking time.
While the salmon is baking, heat up a wok or large frying pan over high heat with 2 tbsp neutral oil. Start with the carrots and broccoli, stir-fry for 2-3 minutes. Add the bell peppers and sugar snap peas, stir-fry for another 2 minutes. Finally add the spring onions, stir-fry for one more minute. The vegetables should be crisp and colorful, not cooked soft.
Divide the stir-fried vegetables among four plates, place the salmon on top and drizzle with any juices from the baking dish. Sprinkle with sesame seeds and serve immediately. This pairs perfectly with jasmine rice or noodles on the side!
Notes
Tip: If you like it extra spicy, add half a chili pepper to the glaze. You can boil up the remaining glaze in a small saucepan and serve as extra sauce. The salmon is done when it's just opaque in the center – don't overcook it or it will become dry.
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