serves 4

If you have been following my fish recipes, by now you have probably realised we love salmon and eat it very often. Like, VERY OFTEN… My kids ask for it at least once a week and I often get a craving for its flavoursome meat with its refreshing and subtle taste. I’ve already posted other salmon recipes that we love including salmon with stewed tomatoes, salmon with herbs and salmon with feta and so I could not leave out my Honey Soy Salmon recipe. I promise this will be the last salmon post for a while (well, hopefully ;-)

Funny thing is, I grew up eating fish every week and sometimes twice a week (my parents favourite hobby was fishing) but I can not even remember if ever my mum cooked salmon for us. Still to this day she does not like it at all! When I asked her why, she said that she did not like its ‘heavy’ flavour and strong smell. What? What ‘heavy’ flavour? I then realised salmon may not be the choice of fish for all so I promise to expand the recipes to include other beautiful fish like Barramundi, Snapper and even the simple FlatHead (my father loved Flathead).

In the meantime, this recipe is one of my favourites because it is fast to make and it is the perfect dish when I need to have a ‘carb-free’ meal. The asian salad is a flavour bomb of textures and colours and the salmon is meaty and satisfying. Best of all the added touch of honey doesn’t leave me feeling like I need to have dessert after dinner (Is it just me or does anyone else want something sweet after eating fish?)

Oh! Just a side suggestion… it is likely you will have cabbage leftover. Rather than putting in the back of the fridge and forgetting about it, may I suggest that you prepare double the amount of salad ingredients and that way you’ll have lunch ready for the next day (do not add salad dressing to the lunch portion). You can add a can of tuna or even some fresh snow peas and green onions to the salad mix for the following day and you’ve got a flavoursome lunch that’s fresh, healthy and satisfying. Well, I hope this will be another weeknight meal added to everyone’s recipe list and remember IF possible buy sustainably farmed salmon fillets! Enjoy x

For the Salmon:

4 salmon fillets

1 clove garlic

2 tbs honey

1 tbs gf soy sauce

1 tsp sesame oil

1 tsp olive oil

1 tsp rice wine vinegar

sprinkle of sesame seeds


For the Salad:

1/4 small purple cabbage shredded

1 small zucchini shredded

1 small cucumber thinly sliced

1/2 small red capsicum thinly sliced

1/2 cup coriander leaves

1/2 cup chopped mint leaves

1 red chilli thinly sliced

1 tbs olive oil

1 tsp sesame oil

1 tbs lemon juice

1 tsp soy sauce

1 tsp honey

  1. Preheat oven to 200C. Line a deep baking tray with baking paper.

  2. Combine and whisk in a bowl garlic, honey, soy sauce, sesame oil, olive oil and rice wine vinegar. Pat dry the salmon and place on baking tray. Pour marinade ingredients over salmon and sprinkle with sesame seeds and season with pepper. Place in oven for 10 minutes.

  3. Combine and whisk salad dressing and pour over salad ingredients. Season with pepper.

  4. Serve salmon immediately, placed on top of a large scoop of salad. Season with more pepper or sesame seeds if desired.

Honey Soy Salmon

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square