Easy Honey-Soy Baked Salmon

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 05/6/22
Glazed salmon
Paul Poplis/Stockfood/Getty Images
Prep: 15 mins
Cook: 25 mins
Marinate: 30 mins
Total: 70 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
829 Calories
45g Fat
20g Carbs
82g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 829
% Daily Value*
Total Fat 45g 58%
Saturated Fat 9g 43%
Cholesterol 225mg 75%
Sodium 1890mg 82%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Total Sugars 12g
Protein 82g
Vitamin C 21mg 104%
Calcium 89mg 7%
Iron 2mg 12%
Potassium 1576mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This baked salmon comes out beautifully; the marinade is a simple mixture of Asian sauces and fresh spices that taste similar to teriyaki, though it is essentially Chinese-Thai in origin. You can balance out the sweet-sour flavors to your liking just before serving, so you know you'll be happy with the results.

Ingredients

  • 2 to 3 salmon fillets, or steaks

  • 1/4 cup hoisin sauce

  • 1/4 cup soy sauce

  • 2 tablespoons lime juice

  • 1 teaspoon fish sauce 

  • 1 teaspoon white vinegar

  • 1 tablespoon honey, liquid

  • 1/2 to 1 teaspoon chili flakes, to taste

  • 3 to 4 cloves garlic, minced

  • 2 to 3 green onions, finely sliced or chopped

Steps to Make It

  1. Briefly rinse salmon fillets or steaks under cool water. Shake off excess or pat dry and place pieces in a flat-bottomed baking dish (you will need a lid or foil to cover it).

  2. In a separate bowl or container, combine the hoisin sauce, soy sauce, lime juice, fish sauce, vinegar, honey, and chili flakes. Stir well to dissolve the honey. Add garlic and white parts of the green onion (save the green parts for serving).

  3. Pour over salmon, turning pieces to saturate. Cover and allow to marinate in your refrigerator 30 minutes or up to 2 hours. When getting close to your desired cooking time, preheat oven to 350 F.

  4. Spoon a little more sauce over each piece, then recover and bake at 350 F for 20 minutes, or until sauce is lightly bubbling and inner flesh of salmon has turned from translucent to opaque. If undercooked, cover and return salmon to the oven for another 5 to 10 minutes.

  5. Remove from oven and taste-test the sauce, looking for the following flavors: sweet followed by sour, then spicy. If too sweet or too salty for your taste, add a few more squeezes of lime juice. If not sweet enough, add a little more honey. More chili can also be added.

  6. Serve salmon with some of the sauce spooned over each piece, topping with a sprinkling of the reserved green onion.