Soy, honey and garlic salmon

    Soy, honey and garlic salmon

    87saves
    55min


    43 people made this

    About this recipe: This marinade was a bit of an experiment, and it worked out really well. The sweetness of the honey with the salty soy sauce went perfectly well along with the garlic which I didn't expect! The salmon was incredibly moist and tender - I wished I had someone to share this with! I was just cooking for myself, since my mum doesn't eat fish. So please try this and let me know what you think. I wasn't very hungry at the time so I just served it with broccoli that I stir fried with sesame seeds, but this would be lovely with brown rice.

    LottieRainbow Buckinghamshire, England, UK

    Ingredients
    Serves: 1 

    • 1 tablespoon olive oil
    • 1 tablespoon honey
    • 1 tablespoon soy sauce
    • 1 clove of garlic, crushed
    • 1 salmon fillet

    Method
    Prep:5min  ›  Cook:20min  ›  Extra time:30min marinating  ›  Ready in:55min 

    1. In a small dish, mix together oil, honey, soy sauce and garlic. Place salmon in a shallow dish, pour over the mixture. Cover and marinate for 30 minutes in the fridge.
    2. Pre-heat the oven to 180 C / Gas 4. Wrap the salmon in foil and place on a baking tray in the oven for around 20 minutes, or until the salmon is cooked through and flaky.

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    Reviews (5)

    4

    I also used dark soy sauce and tipped the rest of the marinade on top of the salmon in the foil. To go with it I made spicy, Chinese style stir fried rice, with the marinade poured over the salmon. My husband's only complaint was that there wasn't more of it! - 25 Mar 2015

    WoorimLee
    4

    I love this sauce. This sauce is good with salmon also with vegetables. - 03 Jan 2014

    4

    This is an absolutely gorgeous recipe! Fish was perfectly moist and flaky, after I put the salmon on the foil I tipped the rest of the marinade on top of the fish and I didn't want to waste a bit, and it came out lovely. I didn't use any oil, and I used dark soy sauce for a bit of a stronger flavour. Will definitely be making this again. - 13 Oct 2013

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