Honey Soy Salmon Quickly Pan Fried

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!

In fact, quick and salmon are pretty much synonymous. My honey and mustard glazed salmon, salmon stir fry, honey and miso glazed salmon and orange and harissa salmon recipes are sub 30-minute dinners.

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.

One of my favourite ingredients that appears in obvious dishes like Szechuan beef and Szechuan chicken, but also in less expected dishes, like my Chinese pork belly.

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 to 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.

Depending on where you get your Szechuan pepper from, it may not be an issue. I have not needed to do this for years.

Serving Suggestions

For me, this is best served with pickles.

I love quick pickles and add them to so many of my recipes.

The pickled daikon from my salt and pepper chicken recipe is the one I use most often and the one pictured in this recipe.

Although the pickled cucumber from my salt and pepper squid recipe works wonderfully, too.

You could also add stir fried broccoli, stir fried cauliflower or stir fried asparagus to make a light but filling meal. Garlic green beans also work really well!

If you want to add more substance, then you could serve it with my sweet chilli 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!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 15cm or 6" saucepan.
• 30cm or 12" nonstick frying pan.
• Sahllow bowl.
• Fish slice or spatula.
• Measuring spoons.