Honey soy salmon is a tasty, fast recipe that balances sweetness with sharp vinegar & soy sauce, it gets a zingy vibe from Szechuan pepper.
Cooking in just 20 minutes means that this dish is a perfect midweek meal that can be paired with everything from a salad to rice.
Almost Teriyaki Salmon.
Quick dinners so often fall back on being pasta or a stir fry! However, a wonderfully cooked piece of salmon can take that quick dinner up a notch.
Quick does not necessarily mean compromise either!
This honey soy salmon recipe is first-rate all the way around. Perfectly cooked moist salmon fillet in a wonderful glaze of, salty soy sauce, sweet honey, and sharp Chinkiang vinegar.
Finally a little surprise in the form of Szechuan pepper.
Frequently Asked Questions.
What is Chinkiang Vinegar?
Chinkiang is a “black” Chinese vinegar, it is my favourite Asian vinegar. I use it in everything from my sweet and sour pork chops to my sticky pork belly.
You can use any “Asian” style vinegar in this but I would urge you to hunt down some Chinkiang!
Can I use skinless salmon fillets?
Yes, although I only use the skin of the salmon to protect the delicate flesh of the salmon from the hot pan.
The skin is easy to peel off when it is cooked rather than using a knife. It will be hot though so be careful not to burn yourself.
Once you put the fish into the pan it is vitally important that you leave it alone! Do not try and move it around, it will stick.
Is there a way to make Szechuan pepper less “gritty”?
Yes, toast it first, this makes the husk more brittle and easier to crush. Then pass the crushed peppercorns through a fine sieve and discard anything that does not pass through.
For me, this is best served with pickles.
I love quick pickles and add them to so many of my recipes.
If you want to add more substance then you could serve it with my sweet and sour noodles recipe.
If you can find some then sprouted onion seeds also add a wonderful flavour to the meal. They are not just for garnish!
10 minutes prep time and 10 minutes cooking time make this pan-fried honey soy salmon recipe a real mid-week favourite!
- 2 Tbsp Light Soy Sauce
- 2 Tbsp Shaoxing Rice Wine
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Chinkiang Vinegar
- 2 Tbsp Honey
- 2 Salmon Fillets
- 1 Tsp Szechuan Pepper
- 1 Tsp Sesame Seeds
- Add the soy sauces, rice wine, honey and vinegar to a pan.
- Bring to a boil and cook for 60 seconds stirring continuously.
- Pour into a shallow bowl.
- Run a little cold water in the sink and place in the bowl to cool the sauce as quickly as possible.
- Place the salmon fillets flesh side down in the sauce.
- Heat a dry pan over a high heat and toast the Szechuan pepper for 60 seconds.
- Remove and crush in a pestle and mortar, then sieve.
- Return the pan to the heat and toast the sesame seeds for 60 seconds and set aside.
- Return the pan to the heat and add the salmon fillets skin side down.
- Cook for 4-5 minutes.
- Whilst the fish is cooking sprinkle the flesh side of the fish with the Szechuan pepper.
- Just before you flip the fish pour in the rest of the marinade, it will bubble rapidly.
- Flip the fish and remove from the heat.
- Allow to sit for 60 seconds before serving.
- I like to remove the skin and brush the flesh underneath with the marinade which should be sticky.
- Serve sprinkled with the sesame seeds.
Amount Per Serving: Calories: 573Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 143mgSodium: 1668mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 53g
Calorific details are provided by a third-party application and are to be used as indicative figures only.