Chrissy Teigen has a chapter in her excellent cookbook Cravings called “Things that Intimidate People but Shouldn’t”. Isn’t that the best title you’ve ever seen in a book? This chapter includes recipes for gnocchi, risotto, scallops and other seafood. One of the standout recipes is for Sweet Chilli and Mustard Glazed Salmon Fillets and that recipe has inspired this one for Soy and Honey Glazed Salmon.
I was slow to buy a ‘celeb’ cookbook but Chrissy has proved her doubters wrong on many occasions. Going slightly off topic here, I have to say that she is someone I admire a lot. She is clever, funny, gorgeous and clearly loves her food. If you don’t follow her on Twitter or Instagram you should put that right straight away. She got a lot of flack for her method of cooking the salmon skin side up, but insists it keeps the flesh as moist as possible and the skin crisps up beautifully under the grill. Melissa Clark in her book Dinner: A Game Changer cooks her Caramel Salmon the same way and I don’t see anyone questioning that.
As is already very obvious, I’m not a big fish eater but if I can make a recipe that has a big punch of flavour I’m happy to go with it. This Soy and Honey Glazed Salmon does just that.
Useful tips & links:
- I went for skin-off salmon fillets for this but I cook the fish the same way as if there was skin. You could just cook the fish in the pan, turning once but finishing it under the grill allows a little charring which adds a nice flavour.
- I served my salmon with a little steamed basmati rice, some sesame stir fried red pepper and pak choi and garnished with toasted sesame seeds and spring onions. Feel free to use noodles, brown rice or salad. You could also serve it with a nice Asian slaw.
- Do not use a dark soy sauce for this recipe as it would overpower the fish.
- This marinade would also work well on chicken.
- If you would like to see that Melissa Clark recipe there is a preview of it here. I can’t find Chrissy’s recipe online but it is on page 189 of her book.
- For more salmon ideas, have a look at my Sweet and Spicy Salmon with Mango and Avocado Salsa. or Imen’s gorgeous looking Hot-Smoked Wild Irish Salmon Tacos.
Soy and Honey Glazed Salmon
- 2 Salmon fillets, weighing 150-175g each
- 1 tablespoon of olive oil
- 4 tablespoons of soy sauce
- 3 tablespoons of honey
- 1 clove of garlic, peeled and crushed
- 1cm or 5g piece of fresh ginger, grated
- The juice of ½ a lime
- ½-1 teaspoon of red chilli flakes (optional)
- Freshly ground black pepper
- Make the marinade by whisking together the olive oil, soy sauce, honey, garlic, ginger and lime juice. Add the chilli flakes if you are using them.
- Place the salmon fillets skin or presentation side up in a small shallow dish and season with black pepper. There is no need for extra salt here. Pour the marinade over the salmon, cover the dish and allow it to marinate for 15 to 30 minutes.
- Use the time the fish is marinating to cook any sides or garnishes.
- Heat a skillet or oven proof frying pan over a medium heat and preheat the grill (broiler) to high. Pour the marinade from the fish into the pan and allow it to start bubbling before adding the fish. If you have kept the skin on, cook the fish skin side up.
- Cook the salmon for about two minutes or until it starts to turn pale pink on the outside.
- Then place the pan under the hot grill, about 4 inches from the element, and cook for a further three to four minutes. The skin will start to crisp up or, if there is no skin, the edges of the fish and the marinade will start to char.
- If you want to check the salmon, cut a little into the middle of one of the fillets to look or hold the tip of a knife into the fish for a few seconds and then touch the tip to the inside of your wrist. If it feels warm the fish is cooked.
- Remove the salmon from the skillet as it will continue to cook. I like the sauce at this consistency but if you would like it a little thicker, put the pan back on the hob and cook for a few minutes to reduce the glaze.
- Pour the sauce over the salmon, squeeze a little more lime juice on top and serve immediately.