Print Friendly and PDF

Honey, Soy, Ginger-Glazed Salmon

Try this recipe for honey, soy and ginger-glazed salmon with peanuts and pak choy.






This tasty salmon dish with its Asian-inspired favours pairs excellently with Spier Signature Chardonnay/Pinot Noir. Sweet, umami flavours pack a punch on the tongue and all you need is a handful of ingredients to make this dish. Bring out the best flavours with the light pink deliciousness of Signature Chardonay/Pint Noir for a taste that is balanced with a crisp edge that highlights the sweet flavours on the palate.


For extra hungry guests, bulk this dish up with quick and easy Asian noodles and steamed greens. Yum!




(serves 2)

45ml (3 tablespoons) soy sauce

30ml (2 tablespoons) honey

15-30ml (1-2 tablespoons) fresh lime juice

15ml (1 tablespoon) fresh ginger, finely grated

1 garlic clove, finely grated

30ml vegetable oil

300–350 g fresh salmon fillets, portioned, pin-boned

a few steamed baby pak choy to serve

noodles, cooked (optional)

1 handful salted roasted peanuts, roughly chopped to serve

a few lime wedges (optional)

1 teaspoon black sesame (optional)




  1. In a small bowl, combine honey, lime juice, soy sauce, garlic and ginger. Stir together to make the glaze.


  1. Heat the oil in a non-stick pan and then place the salmon skin side down and fry for approximately 3 to 4 minutes or until the skin is crisp.


  1. Pour the pre-prepared glaze into the non-stick pan and use a spoon to cover the salmon as it bubbles. Pop on a lid for approximately 30 seconds before removing from the heat


  1. Serve the honey, Ssoy, ginger-glazed salmon hot and accompanied by steamed pak choy (or you can add noodles) and dress by pouring more glaze from the pan over the samon. Toss on some peanuts and black sesame seeds and serve at once. Add a some cut lime wedges on the side.