One of the first meals I cooked after the New Year was this Salmon Fillet Glazed with a Honey-Lemon Sauce. Fish and seafood have always been a go-to ingredient for my busy weeknights. Salmon is a favorite. It is thick and meaty. And paired with the right combination of flavorful Asian vegetables, a hefty serving of jasmine rice, then that’s the perfect meal right there.
For the glaze, a dollop of honey had the thick consistency which combined well with the lemon juice and soy sauce for the salmon. I prepared the sauce first and set it aside to blend. Then I pan seared the salmon fillet on the stove top. It sizzled and emitted a scrumptious aroma of the onions, garlic and ginger that I used to flavor the grill pan.
Adding the honey to the lemon for the glaze was something my late dad would have done. My Dad took a spoonful of honey every day. He said it boosted his energy and had enormous health benefits. Dad exercised twice daily, ate healthy, and lived stress free. He always had a jar of honey right next to his daily vitamins. He never failed to admonish me to do the same thing, take a spoonful of honey everyday. I always think of my dad’s reminder to add honey to my regimen. It is the wise and healthy advice like these from my parents that come back to us especially after the decadence of the holidays.
Once the salmon was cooked, I did a quick simmer of the glaze and poured it over the newly cooked fillet, which was waiting on a thick bed of stir fried bean sprouts, cabbage, tomatoes and red peppers. The result: a gorgeous gleam of honey with lemon and soy sauce grazing on top of the salmon. My dad would have loved this.
Salmon Glazed with Honey-Lemon Sauce
- Large skillet: 12 to 14 inches in diameter
- 2 Tablespoons honey for glaze
- 1/2 cup warm water
- 1/3 cup soy sauce for glaze soy sauce
- 2 Tablespoons vegetable oil
- 1 whole onion sliced
- 2 cloves garlic peeled, minced
- 1 knob fresh ginger about 1-inch-sized, peeled, sliced
- 1 cup mung bean sprouts or togue
- 1 to 2 cups shredded cabbage shredded cabbage
- 1 whole medium-sized red bell pepper sliced, seeded red bell pepper
- 1 large tomato sliced
- 1 pound salmon fillet
- 1 Tablespoon lemon juice
- 2 teaspoons salt divided, 1 teaspoon for salmon, rest for seasoning
- 2 teaspoons ground black pepper divided, 1 teaspoon for salmon, rest for seasoning ground black pepper
- for serving steamed rice
- In a non-reactive container, marinate the salmon with salt, pepper and lemon juice for 20 minutes (do not marinate longer than 20 to 30 minutes or fish will cook in the citrus juice). Put this aside.
- Prepare the glaze: In a small bowl, whisk together the honey and warm water. When blended, add the soy sauce. Set aside.
- Cook the vegetables: Using a medium-sized skillet, over medium-high heat, add the vegetable oil. When oil is hot enough, saute the onions, garlic and ginger.
- Add the bean sprouts, red pepper and tomato. Season with a teaspoon each of salt and black pepper. Stir fry for 5 minutes. When vegetables are soft, remove from pan and put aside.
- Cook the salmon: In the same pan used earlier, add the salmon and pan fry for about 15 minutes or till fully cooked. When salmon is done, arrange on a platter nestled next to the vegetables.
- Cook the honey glaze in the same pan. Add the honey-soy sauce mixture over high heat. This will boil in about 2 to 3 minutes. Turn off heat. Add sesame oil. Pour liquid glaze quickly over the salmon and vegetables. Serve warm with steamed jasmine rice.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]