Honey soy glazed salmon has a sweet and savory lacquered coating of honey, soy sauce, rice vinegar, garlic, ginger and sesame oil that turns golden in the oven. It’s ready in under 30 minutes.

Marinate Briefly

Let the salmon sit in the glaze for at least 15 minutes, and up to 2 hours, so the flavor penetrates. Bring it to room temperature for 10 minutes before cooking. Simmer the remaining glaze until it reduces to a glossy coating and brush it on during baking. Thicker fillets need 2 to 3 more minutes.

Kosher Notes

This dish is pareve. Use soy sauce with a reliable hechsher. If you serve fish at a meat meal, many people eat it as a separate course.

Leftovers

Leftovers keep for 2 days; reheat at 300°F for 5 to 7 minutes.

Honey Soy Glazed Salmon Fillets - Perfect Weeknight Kosher Dinner

This honey soy glazed salmon creates a beautiful lacquered coating in under 30 minutes. Sweet honey and savory soy sauce make the perfect weeknight kosher dinner.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Kosher

Calories: 285

Ingredients Method Notes

Ingredients

For the Salmon

4 6-oz salmon fillets skin removed, patted dry
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground

For the Honey Soy Glaze

1/3 cup soy sauce low sodium preferred
1/4 cup honey
2 tablespoons rice vinegar
3 cloves garlic minced
1 tablespoon fresh ginger grated
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes optional
2 tablespoons green onions sliced thin for garnish
1 tablespoon sesame seeds for garnish

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Method

Prepare the Glaze and Marinate

Whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes in a medium bowl until well combined.
Reserve 1/4 cup of the glaze mixture in a small bowl and set aside for later use.
Season salmon fillets with salt and pepper, then place in a shallow dish. Pour remaining glaze over salmon and turn to coat all sides. Marinate for 15-20 minutes at room temperature, turning once halfway through.

Cook the Salmon

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and brush with vegetable oil.
Remove salmon from marinade and place on prepared baking sheet. Discard used marinade.
Meanwhile, pour the reserved glaze into a small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 3-4 minutes until slightly thickened. Remove from heat.
Bake salmon for 8 minutes, then brush tops with half of the reduced glaze. Continue baking for 3-4 minutes more until salmon flakes easily with a fork and internal temperature reaches 145°F (63°C).
Brush with remaining reduced glaze and garnish with sliced green onions and sesame seeds before serving.

Notes

The salmon can be marinated up to 2 hours in the refrigerator, but bring to room temperature for 10 minutes before cooking. For thicker fillets (over 1 inch), increase cooking time by 2-3 minutes. Leftover cooked salmon keeps in the refrigerator for 2 days and reheats well in a 300°F oven for 5-7 minutes.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 12g 15%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 85mg 28%

Sodium 890mg 39%

Dietary Fiber 0g

Total Sugars 17g

Protein 35g 70%

Honey Soy Glazed Salmon Fillets – Perfect Weeknight Kosher Dinner

Marinate Briefly

Kosher Notes