HONEY SOY SALMON
Make and share this Honey Soy Salmon recipe from Food.com.
Provided by DrGaellon
Categories Japanese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a zip-top plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes, turning at least once. Reserve the remaining sauce.
- Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skin-side down. (Discard the marinade in the bag.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
HONEY SOY GLAZED SALMON RECIPE BY TASTY
Two words: honey salmon! Sure, it takes a tiny bit of prep work, but once you marinate your salmon, you won't be able to go back. A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that's done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy!
Provided by Robin Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place salmon in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the salmon. Save the other half for later.
- Let the salmon marinate in the refrigerator for at least 30 minutes.
- In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
- Remove salmon from pan. Pour in remaining marinade and reduce.
- Serve the salmon with sauce and a side of veggies. We used broccoli.
- Enjoy!
Nutrition Facts : Calories 705 calories, Carbohydrate 60 grams, Fat 35 grams, Fiber 0 grams, Protein 37 grams, Sugar 57 grams
SALMON WITH SOY-HONEY AND WASABI SAUCES
Steps:
- Marinate salmon:,
- Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
- Preheat broiler.
- Make sauces:
- Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
- Stir together wasabi powder and water in a small bowl.
- Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
- Serve salmon drizzled with sauces.
WASABI & HONEY GLAZED SALMON RECIPE - (5/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- SAUCE: In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.) Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes (mine took closer to 10 minutes). Remove from the heat. My adaption to this recipe is that I prefer to sear and roast salmon in an oven-proof skillet. Preheat oven to 425°F. Lightly coat an oven-proof skillet with olive oil and heat on medium-high. Season the salmon with a little kosher salt & fresh cracked pepper. When the oil begins to shimmer, and just starts to smoke, add the salmon, skin side up. Sear, without moving it around for 3 to 4 minutes. Turn the salmon over, skin side down. Brush some of the glaze onto the salmon and then place the skillet of salmon into the oven for about 4 minutes. Spoon the remainder of the sauce over the salmon and serve hot.
HONEY SOY GLAZED SALMON
EatSimpleFood.com This easy and delicious honey soy sauce glazed salmon recipe will definitely become a favorite.
Provided by beckie
Categories Main Dish
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400F.
- Marinate salmon in a plastic bag or bowl with 2 tsp ginger, 2 Tbsp mirin, 2 Tbsp soy sauce, and 1 ½ Tbsp rice vinegar for 30 minutes.
- Place marinated salmon and any sauce in baking dish and cook uncovered ~ 15 minutes depending on thickness or until fish is flaky.
- Bring a small saucepan to medium high heat and whisk in glaze ingredients (3 Tbsp soy sauce, 2 Tbsp Honey, 1 ½ Tbsp fresh lime juice. Bring to a boil and simmer uncovered ~ 5-7 minutes or until sauce is thickened. Stir often so that the honey does not burn or separate.
- Add 1 Tbsp water to wasabi powder. Stir in more water one teaspoon at a time until it reaches your desired thickness. Set aside.
- Plate salmon with sauce from baking dish. Add glaze and add a dollop of wasabi for some heat. Happy eating! Beckie
Nutrition Facts : ServingSize 5 ½ oz, Calories 311 calories, Sugar 18.4 g, Sodium 1128.1 mg, Fat 7.9 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 23.9 g, Fiber 0.6 g, Protein 36 g, Cholesterol 77.2 mg
WASABI GLAZED SEARED AHI TUNA APPETIZER
The Wasabi Glazed Seared Ahi Appetizer recipe is as delicious as it is pretty.
Provided by Valentina K. Wein
Categories Appetizer
Time 20m
Number Of Ingredients 7
Steps:
- Add the wasabi and Tamari (or soy sauce) to a small sauté pan and use a small whisk to blend until it's smooth.
- Place the pan over low-medium heat and add the butter. Swirl the pan around until the butter has melted and is completely incorporated.
- Whisk in the honey and set aside to cool to room temperature.
- While the glaze is cooling, cut the Ahi into small cubes, about 1-inch -- and season them with salt and pepper. (It's very easy to cut into cubes if it's semi-frozen. Just be sure they're thawed by the time you sear them.)
- Coat the bottom of a medium-sized sauté pan with the oil and place it over high heat. Once the pan is very hot, add the Ahi and sear all but two opposing sides. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!) Only cook it through a bit, less than ⅛-inch, probably no more than 10 seconds per side. You can use a fork to simply roll them to sear each side. You'll want to remove them from the pan the instant they're done, so doing this in small batches is a good idea. Place them directly on a plate or serving platter, raw side up. (You can also cut the tuna into strips, and slice them into cubes after searing them.)
- Drizzle the cooled wasabi glaze over them, add toothpicks and serve.
Nutrition Facts : Calories 114 kcal, ServingSize 1 serving
SALMON WITH WASABI SAUCE AND BABY BOK CHOY
Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside.
- In a large nonstick skillet, heat oil over medium-high. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.
- Wipe out skillet with a paper towel. Add mirin and soy sauce, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover, and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes; discard liquid. Drizzle salmon with wasabi sauce, and serve with bok choy.
HONEY, SOY & WASABI DIPPING SAUCE
We recently went out for lunch and had tempura oysters, which were served with a really delicious dipping sauce. I played around a bit, and I think this is as close as I'm going to get to it! It's so good, and goes really well with fish and seafood. It would probably be nice with chicken too.
Provided by Sara 76
Categories Sauces
Time 7m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk all ingredients together in a small saucepan, and bring to the boil.
- Reduce heat and simmer gently, stirring, until sauce thickens. This will take around 4-5 minutes.
- Cool slightly.
- Serve with seafood, as a dipping sauce.
SALMON IN A SOY & HONEY MARINADE
An Asian-inspired simple and satisfying recipe. Beautiful in the summer with a crisp white wine.
Provided by katodavo89
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
- Rinse the fish with clean water and gently pat dry with kitchen paper.
- Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
- Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
- Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
- Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
- Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.
HONEY GLAZED SALMON
This honey glazed salmon baked in the oven is delicious and foolproof! The garlic honey glaze gives it the most incredible flavor.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9x13-inch baking dish) with parchment paper or aluminum foil.
- While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.
- With paper towels, pat the salmon fillets dry. Arrange the fillets evenly in the pan, ensuring that they are not overcrowded.
- Brush the fillets with the olive oil and sprinkle with salt.
- Pour the glaze over the salmon. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon.
- Bake the salmon for 6 minutes, then with a spoon, baste with the glaze that's collected in the pan once more. Return to the oven and continue baking until the salmon is just cooked through at the center, another 6 to 8 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant-read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees, I remove the salmon then cover it and let it rest a few minutes so the carryover cooking finishes the job).
- Spoon the glaze over the salmon once more, then squeeze the lime over the top and sprinkle with cilantro. Serve hot over rice as desired, with the remaining glaze drizzled over the top.
Nutrition Facts : ServingSize 1 (of 4), Calories 344 kcal, Carbohydrate 19 g, Protein 34 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 18 g
JAPANESE WASABI SOY SALMON
Make and share this Japanese Wasabi Soy Salmon recipe from Food.com.
Provided by deinemuse
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine soy sauce, wasabi, and sesame oil in a plastic bag or bowl and add fish. Marinate for at least 5 minutes or more, turning occasionally to coat.
- Remove fish and keep leftover marinade.
- Spay cooking pan with spray and broil salmon on each side for 2-4 minutes.
- Add remaining marinade and cook for another 2 minutes or until done.
- Serve with pink sushi ginger, brown rice and vegetables (not included in calories).
Nutrition Facts : Calories 260.9, Fat 11.9, SaturatedFat 1.8, Cholesterol 93.5, Sodium 674.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.3, Protein 34.7
WASABI SALMON WITH MISO-SESAME SAUCE
Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine miso paste, soy milk, and sesame seeds. Stir until the miso is completely dissolved. Set aside.
- Combine ginger, cayenne pepper, sake, tamari, and wasabi in a zippered plastic bag; blend well. Add salmon; seal and toss to coat. Marinate for 1 hour.
- Preheat oven to 400 degrees. Place salmon on a greased baking sheet, discarding marinade. Bake until fish flakes easily with a fork, about 13 minutes.
- Remove salmon. Transfer to a warm serving plate. Drizzle miso sauce over fillets. Garnish with flowers. Serve warm.
Nutrition Facts : Calories 258 g, Fat 10 g, Fiber 1 g, Protein 28 g
HONEY WASABI GLAZED SALMON
Honey wasabi glazed salmon is the perfect sweet and spicy summer seafood dish! Asian-style salmon perfect for hot afternoons.
Provided by Kathryn
Categories Main Course
Number Of Ingredients 9
Steps:
- Wash your salmon and pat dry. Set aside.
- Combine your teriyaki sauce, honey, soy sauce, olive oil, garlic, ginger, and wasabi in a tupperware. Mix well.
- Place your salmon in the tupperware so it's covered by the marinade. (If you don't have a large enough tupperware to lay your salmon flat, you can fold it. Just remember to turn it over after a few hours so it marinates all over.) Let rest in the fridge for 4 hours to overnight.
- Preheat your oven to 400°F.
- Remove your salmon from the marinade and place it on a baking sheet. Drizzle 2 tbsp of marinade over the top.
- Place your salmon in the oven for 15 minutes.
- Remove from the oven, brush with glaze. Place back in the oven for another 10 minutes.
- Remove from the oven and brush with more glaze.
- Place in the broiler on high for 2-3 minutes.
WW HONEY-GLAZED SALMON WITH WASABI - 4 POINTS
This is out of the "Take-out-tonight" WW cookbook. It says you can use salmon steaks with this dish. Great served with a refreshing cucumber salad. It's easy to prepare, requires virtually no chopping and is ready in less than 20 minutes. Zaar would not accept Mirin (1st ingredient) so posted it in parentheses.
Provided by teresas
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.
- Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.
- Remove from the heat; cover and keep warm.
- Meanwhile, sprinkle the salmon with the salt and the pepper.
- Spray a large nonstick skillet with nonstick spray and set over high heat.
- Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side.
- Spoon the sauce over the salmon.
- Sprinkle with the scallions.
- Serve at once.
Nutrition Facts : Calories 180.2, Fat 5, SaturatedFat 0.9, Cholesterol 52.3, Sodium 510.8, Carbohydrate 5.9, Fiber 0.3, Sugar 4.5, Protein 23.7
HONEY SOY & WASABI DRIZZLE FOR SALMON
Steps:
- Bring the soy sauce, honey, and lemon juice to a simmer in a small pot, stirring frequently, until slightly thickened, about 3-4 minutes. Remove from the heat as soon as the mixture is the consistency of whipping cream. Stir together wasabi powder and water in a small bowl. Stir into the mayonnaise until smooth. Serve the salmon drizzled with the honey soy sauce and the wasabi sauce. Makes 4-6 servings
HONEY-SOY-GINGER GLAZE
Keep this super-simple, versatile glaze on hand and you will be able to elevate any type of grilled or roasted meat, poultry, seafood or vegetable to company fare. Wait until the food has 5 to 10 minutes left to cook before brushing with the glaze. Then turn often, brushing with glaze, to create a glossy crust.
Provided by Robby Melvin
Categories Quick & Easy No-Cook Dinner Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Stir honey, tamari (or soy sauce), vinegar and ginger together in a small bowl.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 11.9 g, Protein 0.7 g, Sodium 233.9 mg, Sugar 11.5 g
BAKED SALMON WITH HONEY
Baked Salmon with Root Ginger Manuka Honey
Provided by newzealandhoneyco
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pre heat oven to bake at 180 degrees Celsius.
- With the skin side down in a large roasting dish, lie the fish on a large piece of tin foil
- Massage the honey into the flesh of the fish and season evenly with salt and pepper.
- Drizzle over the soy sauce and olive oil.
- Tear the mint leaves and sprinkle all over.
- Create a parcel with the foil, so all of fish is covered.
- Bake for 20 minutes. The salmon should be pale pink and only just cooked inside.
- Serve on a platter with fresh fennel sprigs.
WASABI-GINGER GLAZED TUNA STEAKS (SOUTH BEACH DIET FRIENDLY, LOW
Quick and healthy recipe for tuna. Add more wasabi and/or ginger to make it spicier. We like it a lot hotter, but this version is more universal. If you're not dieting, serve on a bed of jasmine rice. If you are, serve with some mixed vegetables topped with salt and a splash of soy sauce.
Provided by GoldsmithLissa
Categories Tuna
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spoon 1 tablespoon soy sauce over fish and let stand 5 minutes.
- Combine the remaining 1 tablespoon soy sauce, ginger, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
- Heat a grill pan over medium-high heat.
- Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side.
- Spoon marmalade mixture over tuna.
- Cook 1 minute or to desired wellness (recommend rare as best, medium-rare at maximum).
- Remove tuna from pan.
- Sprinkle with cilantro.
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5/5 (3)Total Time 45 minsCategory Main DishCalories 400 per serving
- In a small bowl, make the marinade by whisking together the soy sauce, ginger, lime juice, 1 teaspoon of the wasabi paste and the honey.
- Place the salmon and the marinade in a plastic bag with a zipper seal. Marinate in the refrigerator for 15 - 30 minutes, but not longer.
- Place the marinated salmon fillets on a broiler pan. Discard the plastic bag with the remaining marinade.
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5/5 (4)Calories 184 per servingServings 4
- To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.
- Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.
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- Take the salmon out of the fridge 15-20 minutes prior to starting the recipe if possible. Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season with salt & pepper.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the salmon over and cook for another 2-3 minutes (should be almost cooked through).
SOY-GLAZED SALMON RECIPE | MYRECIPES
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4/5 (19)Total Time 1 hrServings 4Calories 347 per serving
- In a 1- to 2-quart pan, mix soy sauce, honey, and garlic. Stir often over medium-high heat until glaze is reduced by about a third, 7 to 10 minutes.
- Pour 3 tablespoons glaze into a small bowl and reserve. Pour remainder into a shallow 2- to 3-quart baking dish. Set salmon pieces in dish, skin side up; let stand 15 minutes. Turn salmon pieces over.
- Bake in a 450° oven until salmon has turned opaque at the edges but is still translucent in the center (cut to test), 15 to 20 minutes. Remove from oven.
- Increase oven heat to broil. Brush salmon evenly with about half the reserved glaze and sprinkle evenly with sesame seeds. Broil 6 inches from heat until sesame seeds are toasted and salmon is opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.
TUNA STEAKS WITH WASABI-GINGER GLAZE RECIPE | MYRECIPES
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- Combine the remaining 1 tablespoon soy sauce, ginger marmalade, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side. Spoon marmalade mixture over tuna; cook 1 minute or until medium-rare or until desired degree of doneness. Remove tuna from pan; sprinkle with cilantro.
HONEY SOY BROILED SALMON - WEBMD
From webmd.com
Cuisine AsianTotal Time 30 minsCategory DinnerCalories 161 per serving
- Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
- Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
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Servings 4Total Time 30 minsCategory Fish
- In a bowl, stir together the soy sauce, honey, balsamic, and 1/4 teaspoon pepper. Place the salmon on an oiled bailing sheet, then brush about 1/2 the glaze over the salmon. Bake the salmon 5 minutes, the brush with more glaze. Bake another 5 minutes, then brush with any additional glaze. Continue to bake the salmon until it is just cooked through, about 5 minutes more. Serve sprinkled with sliced scallions.
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4.7/5 (3)Servings 4Cuisine AsianTotal Time 30 mins
- To prepare the glaze, in a small saucepan, whisk together the honey, soy sauce, rice vinegar, ginger, and garlic until well combined. (*see note for optional marinating instructions)
- Stirring often, cook over medium heat until glaze is slightly thickened and reduced, about 5-7 minutes.
- To cook salmon on a pan: Heat olive oil in a large skillet over medium-high heat. Season the salmon with pepper, then, add the salmon to the pan, skin side down. Cook 4-5 minutes each side or until fish flakes easily with a fork.
- To cook salmon on the grill: Season salmon with pepper and then rub olive oil all over the fillets, making sure they are well oiled. Then, add your salmon fillets skinless side down on the grill–this ensures you get those delicious grill marks on top. Cook for about 4-5 minutes, depending on the thickness of the fillet, then carefully flip onto the skin side. Cook for another 4-5 minutes until salmon flakes easily with a fork. Alternatively, you can wrap the salmon in foil and cook for 10-12 minutes until done.
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