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When it’s hot out, I’m all about big flavor in less time. This honey-ginger glazed salmon hits that sweet-spicy balance, with crunchy, caramelized edges and a bright limey kick.
It’s pantry-friendly, weeknight-easy, and extra summery with a juicy nectarine slaw on top. Dinner in about 20 minutes—no fuss, all the cozy, cookout vibes.
I’ve been wanting to make a crispy glazed salmon like this one for forever now. One of my favorite flavors is sweet and spicy and I love the combo on pretty much any kind of seafood. Since my motto right now is all things simple, easy, and healthy…ish, I figured this salmon would be prefect for today! Plus, with the 4th of July this past Tuesday, a lot of us have been on vacation this past week. Therefore, I thought we all might be in need of a healthier recipe as we start to close out the week. But don’t worry, as I do on most Fridays, I’ve got something sweet for you guys tomorrow!
Okok, here’s how this salmon goes down. You’ll want to find really good salmon fillets with the skin on. Yes you guys, leave that skin on. It’s add flavor while the salmon cooks, keeping the fish moist. Plus the crispy skin is actually incredibly delicious.<– kind weird to some, but I swear it’s really good!
The sauce is a simple base of honey, chiles, a little soy sauce, garlic, ginger, and lime…that’s it. I know it doesn’t seem like much but I promise it is so good. The honey thickens and glazes the salmon creating the perfect sticky sauce to coat the fish. Because I like a little spice to balance out the sweet honey, I also added some chili paste and ginger.
To top the dish off I made an Asian summer slaw with purple cabbage, thinly sliced nectarines, and a mix of other veggies.
When I served this to my family before leaving for Mexico I made a side of rice and doubled the slaw! It’s a great healthy dinner for just about any night of the week.
FAQ:
Can I use skinless salmon?
Yes—broil a bit less and rely on the glaze for shine since you won’t get crispy skin. Line the pan to prevent sticking.
My glaze started to burn under the broiler—what happened?
Broilers vary; pull the pan once the skin blisters and the bubbles look slow and syrupy. If needed, finish on the stovetop over low to re-glaze.
No sambal oelek—what’s the best swap?
Try a smaller amount of sriracha for milder, sweeter heat, or a little gochujang for thicker, deeper flavor. Add lime to keep things bright.
How should I store and reheat leftovers?
Keep fish and slaw separate in airtight containers for 2–3 days. Rewarm fish gently until just heated, or enjoy cold, flaked over rice or greens.
WATCH THE HOW-TO VIDEO:
20 Minute Crispy Honey Ginger Salmon
Servings: 4 servings
Calories Per Serving: 603 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 salmon fillets
- 1 tablespoon sesame oil
- 2/3 cup honey
- 2 tablespoons sambal oelek
- 2 tablespoons low sodium soy sauce
- 1 inch piece fresh ginger, grated
- 2 cloves garlic, chopped
- zest and juice of lime
Asian Summer Slaw
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1/2 head purple cabbage, shredded
- 2 nectarines thinly, sliced
- 1 cup fresh cilantro, chopped
- 2 carrots, shredded
- red or green jalapeños, chopped
- pinch of kosher salt
Instructions
- 1. Preheat the broiler to high.2. Rub the salmon all over with sesame oil. Heat a cast iron skillet over medium high heat. 3. In a small bowl, combine honey, sambal oelek, soy sauce, ginger, garlic, lime zest and juice. Pour the sauce into the skillet and allow it to boil for 2-3 minutes. Remove from the heat and add salmon, skin side up. Transfer the skillet to the oven and broil for 2-3minutes, watching closely until the salmon skin is crisp. 4. In a medium bowl, combine all the ingredients for the slaw and toss to combine.5. Serve the salmon topped with the slaw and drizzled with any extra sauce in the pan. Enjoy!
For real, this sauce is perfection.
This post was originally published on July 6, 2017
I have tried cooking with the recipe but the salmon fillets in Vietnam are a little… bad, not as good as in this post. But my family still enjoy it and I’m could make a new dish. Thank you for your hard work!
Thanks so much Carl! xTieghan
Seems to be a delight!
Procurando casa de swing em Piracicaba, Americana – SP
Thank you! xTieghan
i like color and it very good. thanks
Thank you Archi! I am really glad you liked this one! xTieghan
I love the post!
Dicas de Norma e Vidro Para Guarda Corpo, Sao Paulo – SP
Decided to use this self-quarantine time to go through my “try this” folder. Glad to start with this recipe. It was outstanding! Loved the crispy skin and the done-ness of the salmon – YUM! I added some arugula, tomatoes and yellow pepper to the salad to make it a little more robust. Thanks again, Tieghan for your continued inspiration. Your recipes have so upped my game!
Yes! Such an amazing time! I am so glad this turned out so well for you Karen! xTieghan
Hey! This sounds amazing and can’t wait to try it. Wondering if you recommend a certain cast iron skillet brand? I just checked your shop but didn’t see one. Thank you for so many amazing recipes!!
Hi Liz! I always use Staub brand for my cast iron skillets! I find them to be the best, but they can be pricey! I hope this helps! xTieghan
Hi! Made this recipe tonight (halved the sauce and salmon fillets for 2 people) and the sauce burned and the salmon was not fully cooked after 2-3 minutes under the broiler. What do you think went wrong?
Hi Marina! I think the sauce burned because you halved the recipe. You need to have enough sauce in the pan or it will cook down too quickly. Try using the full amount of sauce and adding water if it thickens too quickly on you, but I don’t think you will need to if you used the full amounts for the sauce (you can reduce the amount of salmon). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I do trust all of the concepts you’ve introduced to your post.
They’re really convincing and will certainly work.
Still, the posts are too quick for novices. Could you please
lengthen them a little from next time? Thank you for the post.
Thanks Kimber! xTieghan
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Thank you Mark! xTieghan
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Thank you! Bottom right of the homepage is how you cn subscribe! xTieghan
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