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.
This dish feels extra fancy but couldn’t be simpler to prepare. In fact, you can prep part of this meal at home ahead of time. So when the sun starts to set and your campmate asks what’s for dinner, you can tell them “Honey Soy Glazed Salmon. It’ll be 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.
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.
↠ 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.
Other Easy Camping Recipes You’ll Enjoy
Honey Soy Glazed Salmon
- 1/4 cup soy sauce
- 1/4 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
- 1/4 teaspoon salt
- 2 6oz salmon fillets
- 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!