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Honey- Soy Salmon


Rate this recipe 2.9/5 (12 Votes)


  • To taste:
  • 1 tbs brown sugar
  • 1 tbs honey
  • 1 tbs oil
  • 1 tbs melted butter
  • 1 tbs soy sauce
  • 1 tbs minced ginger
  • 2-3 cloves of garlic, chopped
  • green onion
  • chilli bean sauce
  • slight lemon juice


Level of difficulty Average
Cost Average budget


Step 1

In a bowl mix all ingredients except salmon.

Step 2

In a dish put the salmon, and pour marinade over it. Put in fridge for about 30 mins.

Step 3

Take out and make foil packets for each salmon ( taking a piece of foil, put in salmon, make a little packet that is closed, though leaving a little room for air).

Step 4

Put foil packets on cookie sheet, and cook at 425 F for 15 mins ( depends on number of fillets).


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  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced


  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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