Asian honey glazed salmon – an easy dish you can make any night of the week. Simply fill a resealable bag with the marinade ingredients, then add the salmon until you're ready to cook.
Then when you're ready to start dinner, make your sides and your fish will be done in less than 15 minutes.
This recipe is from Jaden Hair of Steamy Kitchen's new cookbook: Steamy Kitchen's Healthy Asian Favorites. The pages in her book are filled with beautiful photos and 100 fast, simple recipes anyone can make on a busy weeknight.
And this week, I'm giving away her new cookbook on Skinny Bits to one lucky winner! To enter for a chance to win, click here.
We all loved this simple dish in my home, it tasted like something I would order in an upscale Asian restaurant, yet it was so easy to make. I served this with forbidden rice and sauteed sugar snap peas on the side, but this would also be wonderful with edamame fried rice.
Today is also the beginning of Lent, so for those of you looking to try a new fish dish to make, this is a great place to start. Adding salmon to your plate is one of the healthiest decisions you can make. Studies link its high concentration of omega-3 fatty acids and other nutrients with a lower risk of heart disease, heart attack, stroke, cancer, Alzheimer’s disease and more.
By choosing fresh wild salmon (your best bet is wild Alaskan or Pacific) over farmed, you will likely be getting better quality, less-contaminated fish. However, the health benefits of eating farmed salmon far outweigh the health risks associated with not eating salmon at all; so if wild salmon is out of your budget, go for the farmed variety.
Honey-Teriyaki Salmon
Skinnytaste.com
Servings: 4 • Size: 3 oz cooked salmon • Old Pts: 7 • Weight Watchers Points+: 7 pts
Calories: 266 • Fat: 9.3 g • Protein: 22.5 g • Carb: 19 g • Fiber: 0.1 g • Sugar: 13 g
Sodium: 502 mg
Ingredients:
- 3 tbsp low-sodium soy sauce (or tamari for gluten free)
- 3 tbsp mirin (Japanese sweet rice wine)
- 3 tbsp sake
- 2 tbsp honey
- 1 lb fresh wild salmon fillet, cut in 4 pieces
- 2 tsp cooking oil
Directions:
Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.
Nutritional information for wild salmon provided by Heather K Jones, RD (aka The Diet P.I.).
























Looks so yummy! What is "forbidden rice"?! Sounds intriguing. :)
ReplyDeleteIt's an Asian black rice.
DeleteIt's wonderful, sticky and has a nice flavor.
DeleteI've never tried that kind of rice before, but now I definitely will! Salmon is such a flavourful dish, I can't wait to try this delicious recipe!
DeleteIf your interested in finding other healthy and organic recipes, check out my blog: http://simplyorganicblog.wordpress.com/
where do you buy the forbidden rice? It looks really interesting... is it nutritionally different than regular rice?
DeleteCould you substitute the salmon for tilapia?? Its jut what I have on hand :)
ReplyDeleteI'm sure this would be great with any fish.
ReplyDeleteyummyyyyy love teriyaki sauce !! with everything, haha :)
ReplyDeletehttp://franchemeetsfashion.blogspot.cz/
Not a fish eater, would it be good on chicken? Can find those ingredients in the groery store?
ReplyDeleteRegular wine would work fine in it's place. I'm sure this would taste great over chicken too.
DeleteYum, this looks SO good, Gina, especially over the rice. And, by the way, your photography is beautiful. Gorgeous to have that natural light shining through like you mentioned (I'm still picturing Target photographing ONE EARRING, by the way!). :)
ReplyDeleteWe had this rice with calamari when we went out for dinner in Minneapolis.
DeleteLooks WONDERFUL! I have black rice in there that I keep forgetting about. Now I'm hungry for fish! Chicken might be taking a back seat tonight.
ReplyDeleteThis looks delicious and simple to prepare. What could I substiute for the sake? How about pinot grigio?! I have all the other ingrediants and I can't wait to make this-
ReplyDeletethank you!
Sure, if you leave it out I'm sure it would still taste great.
DeleteGina I had the same question. What could I substitute the sake with or should I just leave it out?
DeleteAlso, I have never prepared sugar peas. Could you please tell me did you cook them?
DeleteI sauteed them in a little oil and garlic for about 3 to 4 minutes, until tender crisp. Super easy! And yes, just leave out the sake, will still be great.
DeleteThank you Gina your the best! I can't wait to make this tonight! It looks so good!
DeleteHow about wild salmon that is frozen and packaged? It is much cheaper, but would it be better than fresh farmed-raised?
ReplyDeleteSure, I often buy frozen wild Alaskan salmon.
DeleteLooks so good! This is definitely going on my meal plan.
ReplyDeleteThat rice goes great with this recipe!
ReplyDeleteIf there's one food that makes my heart sing, it's salmon!! Beautiful photos Gina. I think I need to get my hands on Jaden's book. I never get tired of Asian food!
ReplyDeleteBlack rice is also great cooked/mixed with jasmine rice. It is so fragrant and gives a pretty purple color!
ReplyDeletelove that idea, I'll have to try it.
DeleteI've never heard of forbidden rice before...sounds very interesting! Love your pics, by the way.
ReplyDeleteLooks great! For some reason, I do not like forbidden rice, so would substitute another starch
ReplyDeleteLooks good! My Husband the Fisherman, will not eat fish, unless it's beer battered and fried! Crazy! I love salmon and your whole meal looks amazing!!
ReplyDeleteOh boy, beer battered is the only way I don't eat fish :)
DeleteGina, can I find the forbidden rice in any typical grocery store?
ReplyDeletePlease fix the printer friendly version code. I try to delete the extraneous text (description) at the top/beginning of the recipe and it deletes the ENTIRE recipe. I have tried this three times and the whole recipe is deleted.
ReplyDeleteAlso, in the top paragraph, I have to delete every single word for some reason that is linked or in blue. Please fix?!
I was going to make this recipe tonight but after searching at the grocery store I wasn't able to find MIRIN...any ideas on how to sub it and the sake?? thanks Gina.
ReplyDeleteHi Gina!
ReplyDeleteI would also like to know where to buy the black rice. Is it available anywhere or is it a special recipe?
Black rice is rich in fiber, vitamin E and antioxidants. Salmon is a brain healthy food. When both these are combined as a recipe it will provide a highly nutritious diet. Thanks for the great recipe.
ReplyDeleteThe salmon is looking amaaaaazing. Great job on this:)
ReplyDeleteThis looks amazing!! I can't wait to cook it for dinner tonight! How do you cook the forbidden rice?
ReplyDeleteI am making this tonight for dinner! I had a hard time finding the Mirin (sweet rice wine) in the liquor section... Finally asked and was pointed to the cooking section as it's a cooking wine.. Nice tip to add to the recipe so other wine novices like myself will know where to go :-)..I am making it with regular wine though, as I didn't want to spend $10 for the Mirin...haha... can't wait for dinner tonight. Thanks again for yet another great recipe, Gina!
ReplyDeleteMaking this for dinner tonight for two very picky mexican men. I am sure i'm going to charm their pants off, thanks to you Gina!!! Oh, do you have any reciepes with sriracha as an ingredient? Thats right up their ally!
ReplyDeleteThanks again♥
I have a bunch, make the Bangin Good Shrimp!!
DeleteI really enjoyed this, and I'm not a great fish eater. I didn't have any sake, is the points value lower?
ReplyDeleteThe book recipe looks awesome and the food looks amazing! Thank you for sharing this.
ReplyDeleteOMG this was a HUGE hit with my toddler!!!! I substituted the sake for brown sugar (what I had on hand). He loved it so much, he would not stop eating and asked me this weekend for more pink fish.
ReplyDeleteI also made this with chicken and it was wonderful!
Thank you for this!!!
I cant eat soy - i know this is a major ingredient, but wondering if you know something I could sub for it?
ReplyDeletedeliocious! thank you!
ReplyDeleteHi Gina, I couldn't find Mirin at my local supermarket, but I have researched that 1/4 tsp of brown sugar in a 1/4 cup of white wine is a good substitute. Do you recommend pinot grigio for the white wine? Also, since I don't have Sake, do you think I can add extra mirin substitue to make up for not inlcuding the sake?
ReplyDeleteThis was really good. I couldn't find the sake at the grocery store, so I just left it out, and it lowered the points!!! I will be making this again! And, I also made the edamame fried rice too - thanks so much, Gina!!!
ReplyDeleteGina - the salmon I have has skin on one side. How will this affect the cooking etc?? Can I still do this recipe? Thanks so much, love your site!!!
ReplyDeleteGina - this salmon is excellent! My husband even commented on it the next day. This one will be going in the rotation. Thank you for your site - its my go to!
ReplyDelete