Sesame-Soy Salmon with Ginger Honey Glaze

Sesame-Soy Salmon with Ginger Honey Glaze



  • 1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off
  • 4 tablespoons olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons coconut palm sugar (or brown sugar if you don’t care about the paleo thing)
  • 2 tablespoons wheat-free soy sauce (or coconut aminos)
  • 2 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons toasted sesame seeds

Ginger Honey Glaze

  • 4 tablespoons honey (pick one with a mild taste)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon wheat-free soy sauce (or coconut aminos)
  • ½ teaspoon freshly grated ginger
  • ½ teaspoon toasted sesame seeds


  1. In a bowl combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar. Whisk well until combined.
  2. In a shallow sealable container or in a large Ziploc bag, combine salmon and marinade. Cover or seal and marinate in the refrigerator for 30 minutes.
  3. In the meantime in a small bowl combine all glaze ingredients. Set aside.
  4. Preheat the broiler in your oven to high and place a rack in the middle. 
  5. Line a baking sheet with aluminium foil and lightly grease with olive oil.
  6. Remove the chicken from the marinade and place onto the lined baking sheet. Sprinkle with a bit of salt and pepper and place under the broiler.
  7. Cook for 10 minutes. Remove and brush the top with glaze. Cook for further 2 minutes or until opaque and easily flakable with a fork.
  8. Remove immediately, sprinkle with toasted sesame seeds and chopped scallions if desired, and serve.
Source: The Iron You


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