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Hot Honey and Soy Salmon on a plate with soba noodles and scallions.
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Hot Honey and Soy Salmon { Broiled Salmon }

Spicy, sweet, and salty; this Hot Honey and Soy Salmon gives you everything you want in a broiled salmon dish
Course Main Course
Cuisine Pescatarian
Keyword Dinner, healthy, Pescatarian, Salmon
Servings 2
Author Dana Sandonato

Ingredients

  • 2 6 oz salmon fillets, skin-on
  • 1 TBSP olive oil
  • Pinch of kosher salt

Hot Honey Sauce.

  • 1/3 cup raw liquid honey
  • 3 TBSP sambal oelek or similar chili sauce less or more depending on your heat tolerance
  • 1 tsp fish sauce
  • 1 TBSP soy sauce
  • 1 tsp freshly grated ginger
  • Zest of one lime
  • Juice of 1 lime

Garnishes.

  • Sesame seeds
  • Thinly sliced scallions (white and green parts)

Materials.

  • Cast Iron or oven-safe skillet.

Instructions

  • Position your oven rack about 6 inches away from the heat source. (This is usually the second rack position.) Turn on your broiler.
  • About 15 minutes before you're ready to start, remove the salmon fillets from the fridge and bring them to room temperature. This provides a more even cook. Once they're at room temp, pat them dry with paper towels to remove excess moisture—especially the skin, so you can get a nice caramelization on it when you broil it. (Wet skin will result in a soggy skin.)
  • Lightly brush the fillets with olive oil and sprinkle each with a pinch of salt.
  • In a small bowl, whisk together the honey, sambal oelek, fish sauce, soy sauce, ginger, lime zest, lime juice, and 1 TBSP of water until everything is well incorporated. 
  • Heat the skillet on the stove over medium-high heat. Add the hot honey mixture to the skillet and bring it to a simmer.
  • Place the salmon fillets into the skillet, skin-side up. Reduce the heat to low and simmer for 4-5 minutes, or until the salmon is cooked through halfway. (You'll be able to see the flesh becoming light pink and opaque halfway up the fillet.) Don't move the fish while it's cooking.
  • Spoon the pan juices over the fillets to coat the skin side well and transfer the skillet to the oven, beneath the broiler. Broil the fish until it's cooked through (an internal temperature of 145º F) and the skin is caramelized and crispy in spots. This should take 3-6 minutes, depending on your broiler and the thickness of the fillets, but keep a *very* close eye on it. A strong broiler can char things pretty quickly.
  • When done, transfer the fish to serving plates, drizzle with any leftover pan juices, and sprinkle with sesame seeds and sliced scallions. Serve with rice, soba noodles, or veggies. 

Notes

I served my fillets with soba noodles tossed in a simple splash of sesame oil and rice vinegar. It was perfect! Give it a shot and let me know what you think.