Honey Grilled Soy Salmon
Honey Grilled Soy Salmon. The brown sugar, butter and honey glaze will caramelize on the surface of the fish, along with the soy sauce it forms a savory, umami-rich coating. Try to use salmon fillets that are cut into an even thickness so they will all be ready at the same time. Soy-honey grilled salmon with umami roasted vegetables This grilled salmon dish is bursting with flavor — and tossing roasted veggies with a miso glaze is a fast way to make a workhorse weekday. Turn bag gently to distribute marinade. Sure, it takes a tiny bit of prep work, but once you marinate your salmon, you won't be able to go back. To cook Honey Grilled Soy Salmon you need 9 ingredients and 4 steps easily.
The ingredients needed to make Honey Grilled Soy Salmon:
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2 of whole Salmon Fillets (skin On Or Off, Whatever Your Preference)
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of Salt And Pepper
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of Olive Oil, For Cooking
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2 Tablespoons of Butter
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3 Tablespoons of Honey
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3 Tablespoons of Low Sodium Soy Sauce
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2 of whole Limes
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of Cilantro, For Serving
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of Cooked Rice, For Serving
Steps to make Honey Grilled Soy Salmon:
- Season the salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate.
- In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you'd like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you'd like. Cook if for another minute or two if you like the glaze very thick.
- Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you'd like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.
Preparation In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook. The salmon is sweet from honey and tangy from lime juice, and balanced with savory soy and garlic. The simple pantry glaze not only gives the fillets an eye-catching sheen, but it also gives them a deep golden hue. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven.
