This honey garlic salmon recipe is such a simple weeknight meal with a sticky sweet sauce. It's perfect served with roasted broccoli, asparagus and basmati rice.
This simple and healthy meal is just so good!
We're finally getting slightly warmer weather here in London and so my cravings for light and fresh dinners have started kicking in as they always do at this time of year.
This salmon is exactly what I'm looking for from a spring recipe. The fish is marinated in a sweet and garlicky sauce before baking and the vegetables are all cooked together on one pan for limited clean up.
I was in the mood for salmon and was considering making this salmon salad (a recipe I'd highly recommend giving a go!) but then was really craving rice so decided to switch it up with this honey garlic marinated version.
This recipe is made up of a few key elements:
Marinade: This is such a simple but flavour packed combination of soy sauce, ginger, garlic, chilli oil and honey
Salmon Fillets: You can use skin on or skinless fillets. They're marinated quickly in the sauce before baking until perfectly cooked.
Veggies: For this recipe I used asparagus and broccoli but you could really use any vegetables you like or need using up.
Rice: I just went for simple boiled basmati but you could use another type or rice or even another grain.
See recipe card at the bottom of this post for quantities.
Marinate the salmon: Whisk together the soy sauce, chilli oil, garlic, ginger and honey in a small bowl then pour over the salmon fillets and set aside.
Roast the vegetables: Spread the broccoli on half a baking sheet and toss with olive oil, salt and pepper. Place in the oven for 10 minutes then remove and repeat the process with the asparagus on the other half of the tray, cook for a further 10 minutes.
Cook the salmon and sauce: Put the fish fillets on a rimmed baking tray and drizzle over a little marinade then place in the over for 10 minutes. Pour the remaining marinade into a small saucepan over a medium high heat and bring to a simmer. Cook for 5-10 minutes until reduced slightly.
Assemble your meal: Once everything has finished cooking split cooked rice between bowls and top with the vegetables and salmon. Drizzle over the sauce and sprinkle over sesame seeds.
Hint: Roasted broccoli is one of my favourite things to add to recipes - I recommend cutting the broccoli in varying sizes rather than keeping all the florets uniform, that way you get a mix of different textures in the finished dish.
The bigger pieces will have more bite to them while the small pieces will be softer inside with lots of roasty crispy bits on the edges. Yum!
- Broccoli & Asparagus - These can be switched out for pretty much any vegetable that roasts well. Try cauliflower, peppers or courgette for a totally different dish!
- Soy Sauce - use tamari instead of soy sauce in the marinade to make this gluten free
- Salmon - you could use another fish of your choice in this recipe, most white fish fillets would work. You might just need to adjust the cooking times depending on the size of the fillet.
- Spicy - adding a teaspoon of chilli oil gives a nice kick to this recipe but you could definitely increase that if you want more heat!
- Make it special - serve topped with a drizzle of chilli crisp or some sliced avocado for an extra special touch
Fancy noodles instead of rice? Switch it up for this recipe or try my honey soy salmon with noodles and pickled cucumber
For this recipe I used a metal baking sheet to cook the broccoli and asparagus, get a nice big one so the vegetables aren't all on top of each other (or use two pans!).
I also used a high sided baking tray for the salmon although you could also use a baking dish.
You can store this recipe in the fridge for up to 3 days which makes it great for meal prep! Try doubling the recipe so you have some leftover for tomorrow's lunch.
This recipe doesn't stand up well to freezing.
Make sure you don't overcook the salmon! My fillets were about 150g each and they took 10 minutes in the oven. Start checking from 8 minutes, you can tell it's cooked when you press down on the thickest part and it gives easily along the lines of the fillet.
Want more? Try these other fish recipes!
- Buttery Baked Trout with Capers & Dill
- Pan Fried Sea Bass with Spiced Chickpeas
- Smoked Mackerel Salad with Quinoa
- Quick & Easy Pasta Puttanesca
- Spiced Baked Fish with Cucumber Salad
- Easy Mango Salsa Salmon
Honey Garlic Salmon with Asparagus
- 50 ml Soy Sauce
- 2 ½ tablespoon Honey
- 1 teaspoon Chilli Oil
- 2 cloves Garlic crushed
- 1 tablespoon Ginger finely chopped
- 2 Salmon Fillets
- 1 head Broccoli cut into florets
- 250 g Asparagus woody ends removed
- 1 tablespoon Olive Oil
- 1 tablespoon Sesame Seeds
- Salt and Pepper
- Heat the oven to 220°C/425°F. Whisk together the soy sauce, honey, gochujang, ginger and garlic. Put the salmon in a baking dish and pour over the marinade.
- On a baking sheet toss together the broccoli, half the olive oil and plenty of salt and pepper. Spread in an even layer on one half of the tray and put in the oven for 10 minutes.
- After 10 minutes remove the tray and add the asparagus to the other half of the tray, toss with the rest of the olive oil and salt and pepper. Put in the oven for another 10 minutes.
- At the same time put the salmon fillets, drizzled with a little of the marinade, on a high rimmed baking tray and place in the oven for 10 minutes.
- Pour the marinade into a small saucepan over medium high heat and simmer for 8-10 minutes until reduced slightly.
- While the vegetables and salmon cook make some rice. Split the rice between bowls, top with the vegetables and salmon. Sprinkle with sesame seeds and drizzle with the sauce.
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