Honey-Soy Broiled Salmon

Honey-Soy Broiled Salmon

46 Reviews
From: EatingWell Magazine, August/September 2006

A sweet, tangy and salty mixture of soy sauce, rice vinegar and honey does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a meal: Serve with brown rice and sautéed red peppers and zucchini slices.

Ingredients 4 servings

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  • 1 scallion, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
  • 1 teaspoon toasted sesame seeds, (see Tip)

Preparation

  • Active

  • Ready In

  1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
  2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
  3. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
  • Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
  • To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 3 oz. portion salmon, ¾ tsp. sauce & ¼ tsp. sesame seeds
  • Per serving: 160 calories; 5 g fat(1 g sat); 0 g fiber; 6 g carbohydrates; 23 g protein; 16 mcg folate; 53 mg cholesterol; 4 g sugars; 4 g added sugars; 200 IU vitamin A; 2 mg vitamin C; 55 mg calcium; 1 mg iron; 324 mg sodium; 451 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean meat, ½ other carbohydrate

Reviews 46

November 12, 2019
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By: Barb Katz
Although I hate fish of any sort I made this for a salmon lover and he did enjoy it. Substituted brown sugar for the honey, shallots for the scallions and let it marinate for a half hour. Also, after broiling for 6 mins. I moved the rack down, decreased oven temp to 350 and BAKED for another five mins. Since I was using an entire salmon filet and did not cut it into portions, the inside remained tender while the outside was crispy. Fish seemed to flake easily and clean up was minimal. Have no idea how it tasted but everyone seemed to enjoy it and there were no left-overs.
September 15, 2019
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By: Ameerah
Ok so I've tried this recipe years ago but I accidentally substituted the scallions with shallots. (Never bothered to correct it)Needless to say that this was the best salmon recipe ever. The taste was purely phenomenal. I now tend to make a little extra marinade and let the salmon sit a little longer.
February 03, 2019
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By: Coleen Volk
Delicious! Next time I think I will bake the salmon rather than broil it, in the hopes that the tops don’t burn.
January 17, 2019
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By: Corinna Malin
Outstanding!!!
July 26, 2017
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By: Caroline Bowling
I made this exactly as it states in the recipe and my husband said this was his favorite meal I've made to date! He loves it more than the meatloaf and salisbury steak he likes to have weekly.
June 22, 2017
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By: tdono4
Impressed by this fast and easy way to prepare a delicious salmon main dish. Took a reader's suggestion and served it with EW's sugar snap peas with carrots and peppers and a side of brown rice with furikake seasoning. So good!
February 15, 2017
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By: Vera Bentley
it was fast, easy & i luved it! thanx
December 28, 2014
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By: EatingWell User
Classic Salmon staple I have made this recipe several times, and it has become my go-to for cooking salmon. I tend to notice that the tops do get a bit charred while the inside needs more time, so I usually transfer the tray to a lower rack for another two minute toward the end. Pros: Easy and delicious! Cons: not a long enough marinade time, personally
April 13, 2013
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By: EatingWell User
My husband's a picky eater and isn't great about eating food that's good for him but he loved this and it's very easy to make. I'll definitely be serving this again.
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