Honey Recipe: Honey Soy Glazed Salmon

“What would life be if we had no courage to attempt anything?” –Vincent van Gogh

I didn’t realize the depth of the rut I was in. The same 10 or so recipes rotated day after day like a feed sack full of the same old hay. Yet here we are at the 4th week of Honey Recipe Friday and food feels fun again.

Fridays are Honey Recipe Day here at the Honey Homestead. (Click one of the follow links to keep up with what’s on the menu).

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The Recipe

My wife found this week’s recipe at Tasty.co and left me on my own to make it. Not only was this a tasty (no pun intended) recipe but it was fast and easy.

At first I hesitated at the thought of using soy sauce but, to my surprise, this glaze did not taste like teriyaki sauce. Instead it was a sweat, rich, unique sauce.

If I had any complaint it was that I just could not come up with an ideal side dish. I cooked roasted potatoes but they didn’t seem to pair as well I would have liked. If you have a better pairing please leave a comment – I will definitely be making this again.

So here is the recipe from Tasty.co with my slight changes:


  • 12 oz skinless salmon (I used 32 oz with the skin on)
  • 1 tablespoon olive oil (I used about a 1/4 cup)


  • 4 cloves garlic, minced (I used 2 Tbsp of minced garlic)
  • 2 teaspoons ginger, minced
  • ½ teaspoon red pepper
  • 1 tablespoon olive oil
  • ⅓ cup less sodium soy sauce (I used less – about 1/4 cup of regular sodium soy sauce)
  • ⅓ cup honey (I used more – about 1/2 cup)


  1. Place salmon in a bowl.
  2. In a measuring cup, mix marinade ingredients.
  3. Pour half of the marinade on the salmon. Save the other half for later.
  4. Let the salmon marinate in the refrigerator for at least 30 minutes.
  5. In a cast iron skillet, heat oil on medium. Add salmon to the pan skin up, but discard the used marinade. Cook salmon with the skin up for about 2 minutes, then flip over and cook with skin down until it is cooked all the way through. Use a lid to help cook salmon more evenly.
  6. Remove salmon from pan. Pour in remaining marinade and reduce.
  7. Drizzle the sauce over the salmon and enjoy!

p.s. I’m posting this on Thursday because I will be busy in the bee yard all day Friday!

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