Soy Glazed Salmon Recipes

HONEY SOY GLAZED SALMON RECIPE BY TASTY

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!

SOY GLAZED SALMON

Steps:

• Preheat oven to 375°F (190°C). Rinse the salmon with cold water and pat dry with paper towels. Cut the salmon into two pieces if they are too big. Transfer the salmon fillets (skin side down) on a baking sheet lined with parchment paper or aluminum foil.
• Combine the soy sauce, oyster sauce, brown sugar, sesame oil and red pepper flakes together. Stir to mix well.
• Brush the soy sauce mixture on the surface of the salmon fillets.
• Bake in the oven for 20 minutes or until the salmon is cooked through. Top the salmon with white sesame and parsley, serve immediately.

SOY-GLAZED SALMON

Steps:

• Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
• Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
• Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

SALMON FILLET WITH SOY GLAZE

Steps:

• Preheat oven to 450°F. Line bottom of a broiler pan with foil, then oil rack of pan.
• Boil soy sauce and maple syrup in a small saucepan over moderate heat until glaze is reduced to 1/3 cup, about 5 minutes.
• Arrange salmon, skin side down, on rack of broiler pan and pat dry. Reserve 1 1/2 tablespoons glaze in a small bowl for brushing after broiling. Brush salmon generously with some of remaining glaze. Let stand 5 minutes, then brush with more glaze.
• Roast salmon in middle of oven 10 minutes. Turn on broiler and brush salmon with glaze again, then broil 4 to 5 inches from heat until just cooked through, 3 to 5 minutes.
• Transfer salmon with 2 wide metal spatulas to a platter, then brush with reserved glaze using a clean brush.

SOY-GLAZED SALMON STEAKS

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
• Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.

MAPLE-SOY GLAZED SALMON

Steps:

• Soak the cedar plank in water for 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
• Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. Baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. Serve the salmon garnished with chopped fresh chives and lemon wedges.

ORANGE SOY-GLAZED SALMON

Steps:

• Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl.
• Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top.
• Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.

EASY GLAZED SALMON

Steps:

• Line a 15x10x1-in. baking pan with foil; grease the foil. Set aside. In a small bowl, combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan. Spoon sauce mixture over fish., Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices.

SALMON IN A SOY & HONEY MARINADE

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.

SOY-GLAZED SALMON HAND ROLLS

Steps:

• Heat oven to 425 degrees. In a small saucepan, heat 2 tablespoons of the oil over medium. Stir in garlic until fragrant, 30 seconds. Add soy sauce, mirin, sugar, black pepper and ¼ teaspoon salt, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is reduced by about a third and has thickened slightly, 10 to 15 minutes. Stir in ginger and remove from heat. You should have about ½ cup sauce; reserve half of the sauce in a small bowl for serving and set aside.
• Line a sheet pan with aluminum foil. Place salmon on the prepared sheet, rub with the remaining 1 tablespoon oil and season with salt. Coat the salmon on both sides with the other half of the sauce.
• Roast salmon for 5 minutes, then baste with the sauce that's dripped onto the sheet tray. Continue to roast until salmon is just cooked to medium, about 5 minutes longer. Transfer salmon to a large plate.
• Flake salmon into bite-size pieces and drizzle with the reserved sauce. To build hand rolls, top seaweed with some rice (if using), cucumbers, avocado and salmon. Wrap and enjoy. Serve with optional wasabi on the side, and dab a little onto the salmon for a spicy hit.

HONEY AND SOY GLAZED SALMON

Steps:

• In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.