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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.

Source: EatingWell Magazine, August/September 2006


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat broiler. Line a small baking pan with foil and coat with cooking spray.

  • 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 Facts

3 oz. portion salmon, 3/4 tsp. sauce & 1/4 tsp. sesame seeds
160 calories; protein 23.2g; carbohydrates 5.6g; dietary fiber 0.3g; sugars 4.4g; fat 4.5g; saturated fat 1.1g; cholesterol 53mg; vitamin a iu 200.4IU; vitamin c 2.1mg; folate 15.8mcg; calcium 55.1mg; iron 0.9mg; magnesium 38.2mg; potassium 451.4mg; sodium 323.5mg; thiamin 0.1mg; added sugar 4g.

3 lean meat, 1/2 other carbohydrate