Honey-Soy Broiled Salmon

39 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
  2. bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
  3. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
  4. 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, 3/4 tsp. sauce & 1/4 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; 0 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: 0
  • Exchanges: 3 lean meat, 1/2 other carbohydrate

Reviews 39

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.
July 14, 2012
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By: EatingWell User
Best Salmon I've Ever Had! This recipe is easy and, no kidding, the best salmon I've ever tasted. Served with Sesame Snap Peas with Carrots and Peppers - an awesome meal. I can't wait to make it again! Pros: Great Flavor
April 29, 2012
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By: EatingWell User
perfect weeknight meal I made the recipe almost as listed, but did not have scallions or sesame seeds. The combo of the other ingredients was fabulous. I had a huge piece of salmon so I baked it at 375 for about 30 minutes. I was short on time so I put the salmon in the pan it would bake in, then poured the sauce on top. It marinated on the counter for 10 minutes while the oven warmed up. I thought it had a great flavor - light but delicious. My kids and my husband all loved it. Pros: quick, easy, yummy
November 17, 2011
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By: EatingWell User
Quick, Simple, Delicious! I absolutely loved this recipe! I followed the recipe as written and was very pleased with the outcome. I didn't need to add anything to the salmon after it was finished cooking. The marinade gave the salmon just enough flavor without taking over. So, I was still able to taste the salmon's natural flavor, which I liked. I broiled my salmon for exactly 8 minutes. So, it wasn't as dark as the salmon in the picture, but it had a nice texture. I served it with steamed broccoli and wild rice and the flavor mixed well with the two sides. I bookmarked the recipe because I will be making this again! Pros: minimal amount of prep work, easy to double or triple for larger groups, fast cook time!
April 05, 2011
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By: EatingWell User
A little disappointed This recipe sounded so good but didn't have a very strong flavor. Next time I would add more scallions and double or triple the sauce to really soak the salmon in it before cooking.
February 15, 2011
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By: mmmjs5
Best Salmon Recipe My husband actually closed his eyes at times while eating this because he said it was so delicious. I also served it with the 'roasted asparagus w/garlic lemon sauce' from here. We both agree it is one of our favorite meals from here on out & I'm sure I will be making it once a week.
October 13, 2010
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By: drawlings
My husband and I thoroughly enjoyed this recipe. It's definitely one I'll make again!
October 01, 2010
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By: EatingWell User
I've been making this for years!! I discovered it on accident trying to make some kind of homemade teriyaki sauce... Except I add a little minced garlic and red pepper flakes. It's sooooo good!! If you like salmon (heck, even if you don't) this will become a staple in your kitchen. (And not surprisingly, it also goes great with shrimp)