Honey Soy Glazed Salmon
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Honey, soy sauce, sesame oil, garlic, and ginger make the glaze of this simple yet incredibly flavorful one-skillet Honey Glazed Salmon recipe. Serve with a mix of bok choy, mushrooms, and rice and you’ve got a five-star gourmet camping meal that’s ready in about 20 minutes.
Saute the veggies, pan-sear the salmon on both sides, and then a quick reduction of the glaze and you’re ready to go.
Serve with some white rice on the side and you’ve got a meal that looks like it would cost $22 at a restaurant. You get all the “wow factor” without requiring all that much work to make.
So if you’re looking to spruce up your camp cooking repertoire, this is a great recipe to start with. We’ll walk you through everything you need to know below.
Ingredients
Salmon: As with all fish, the fresher the better. Find the latest possible sell-by date or ask your local fishmonger what’s fresh. Don’t worry about whether it’s Atlantic, coho, or sockeye. Find out what’s the freshest.
Honey: We used basic clover honey for this recipe, but local small-batch honey would add a more unique flavor. We recommend using thinner, pourable honey (like what you’d find in a honey bear). It’s much easier to mix into the glaze if it’s pourable.
Soy Sauce: Any quality soy sauce will work. If you want to make this meal gluten-free, use tamari.
Toasted Sesame Oil: Adds a nice toasted flavor dynamic that really takes the glaze up a notch.
Garlic & Ginger: Fresh minced is always going to be better, but if you want to save time you can buy the paste tubes. Just make sure they don’t contain a lot of additives.
Baby Bok Choy: Baby bok choy has a better leafy green to stem ratio than regular bok choy, but either would work.
Mushrooms: If you want to get a little fancy, use shiitakes. We went pretty basic with crimini mushrooms and it still tasted great.
Essential Equipment
↠ Non-stick Skillet: We love our cast iron skillet, but when we’re cooking with fish we use non-stick. Especially this recipe, a good non-stick will prevent the glaze from sticking. Here is our favorite non-stick skillet for camping.
↠ Silicone Basting Brush: We brush the glaze over the top of the salmon as it cooks with a silicone brush. It’s much easier to clean than one with fiber bristles!
↠ Silicone Spatula: To protect the non-stick finish of your skillet, use a silicone spatula to saute the vegetables and flip the salmon.
How to Make Honey Glazed Salmon
Watch this 60-second video to see this recipe in action! We’ll show you just how easy it is to make this one-skilled salmon at your campsite.
Tips & Tricks
↠ We highly recommend cooking this meal in a non-stick skillet. Due to the sticky nature of the glaze and the delicate nature of the fish, it will be much more difficult if you use a cast-iron skillet. For two salmon filets, we find either a 10″ or 12” skillet to be about the right size. (This is our favorite non-stick skillet for camping!)
↠ Make the glaze ahead of time so you don’t have to bring extra bottles in your camping supplies. Simply combine all the glaze ingredients in a small, sealable jar and store it in your cooler.
↠ Serve this honey-soy glazed salmon over a bed of rice. We quickly toast one cup of white rice in a bit of sesame oil along with with a teaspoon each minced garlic & ginger. Add 2 cups water, cover and reduce the heat to low for 20 minutes, until the rice has absorbed all the water.
↠ To make this meal gluten-free, use tamari in place of the soy sauce, or choose a gluten-free soy sauce.
Other Easy Camping Recipes You’ll Enjoy
↠ Pineapple Chicken Skewers
↠ Camp Stove Pad Thai
↠ Grilled Bánh Mì Sandwich
↠ Grilled Thai Chicken Skewers
Honey Soy Glazed Salmon
Ingredients
- ¼ cup soy sauce
- ¼ cup honey
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 2 tablespoons oil, divided
- 4 oz mushrooms
- 4 oz baby bok choy, stems removed and sliced, leaves roughly chopped
- ¼ teaspoon salt
- 2 6oz salmon fillets
Instructions
- Add soy sauce, honey, toasted sesame oil, minced garlic, and minced ginger to a small bowl and stir to combine. Set aside.
- Heat 1 tablespoon oil in a skillet over medium. Add the mushrooms and the bok choy stems and saute 5 minutes until the mushrooms begin to brown. Add the bok choy leaves and cook until barely wilted, about 30 seconds. Move the vegetables to the sides of the skillet.
- Add remaining 1 tablespoon oil to the skillet and place the salmon fillets skin-side down. Brush the top with some of the soy-honey glaze. Cook 3-4 minutes, then flip and cook 2-3 minutes more.
- Remove the salmon and veggies from the skillet. Pour in the soy-honey mixture and increase the heat to medium-high. Simmer the sauce until thickened.
- Divide the salmon and veggies between two plates, then drizzle the sauce over the salmon. Enjoy!