Main Meals Recipes

Honey Soy Glazed Salmon

This is, after sushi of course, my absolute favourite way of eating salmon! It’s sticky, sweet, slightly crispy on the edge and full of flavour!

It’s super easy to make and there’s no need to marinade the fish if you don’t have the time, making it the perfect mid-week dinner.

This would work with other fish such as tuna, mackerel, and even white fish such as cod.

Serves 2


For the fish

  • 2 slices of responsibly sourced salmon, skin descaled or removed
  • 1 tbsp soy sauce
  • 1/2 tsp rapeseed oil
  • 2 tsp runny honey
  • 2 tsp sesame seeds

For the noodles

  • 2 nests of wholewheat noodles
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • White pepper, to taste

To serve

  • 200g Pak choi
  • 120g shiitake mushrooms
  • 1/2 cm root ginger, finely diced
  • 10g coriander
  • 1 spring onion, finely sliced
  • Chilli, finely sliced (to taste)


  • Marinade the salmon in the soy sauce for half an hour (or for as long as you can).
  • Preheat the oven to 180°C fan, 200°C convection
  • Heat an oven-proof frying pan over a medium heat. Add the rapeseed oil if it not a non-stick pan. Fry the salmon for 5 minutes till crispy on the bottom.
  • Remove from the heat and drizzle the honey over the top followed by the sesame seeds.
  • Bake in the oven for 8-10 minutes till cooked all the way through.
  • Meanwhile, cook the noodles according the packet instructions. While the noodles are cooking, steam the pak choi over the top.
  • In a separate pan, sautee the mushrooms in a dry pan with the ginger.
  • Drain and mix all the remaining noodle ingredients together.
  • Serve the salmon over the noodles with the vegetables on the side and scatter with coriander leaves, spring onion and chilli to taste.

Per serving: 580kcal/ 24.0g fat/ 3.4g saturated fat/ 41.7g carbohydrates/ 9.3g fibre/ 42.9g protein

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