Last Updated on 12 June 2026 by cooksimply
Baked salmon with soy sauce and honey takes about 20 minutes. Mix soy, honey, a little ginger, sesame oil and mirin, pour it over the salmon, then bake at 170°c until the fish flakes. The honey caramelises into a sticky, savoury glaze. Below is the recipe, plus how to serve it and answers to common questions.
Don’t you just love recipes that look impressive, taste fresh and delicious, and are a hit with everyone? This baked salmon with soy sauce and honey ticks every box, and it’s a firm favourite in our house. The honey turns sticky and golden as it bakes, balancing the salty soy, while a little ginger and sesame oil round it out. Whether it’s a quick midweek dinner or you’re feeding friends, it’s super easy, and the oven does the work.
What’s in this honey soy salmon?
The magic is in the balance. Honey brings the sweetness and that lovely sticky glaze; soy sauce brings the salt and savoury depth, and mirin adds a gentle tang. A little ginger and a touch of sriracha bring warmth, while sesame oil adds nuttiness. Together, they taste close to teriyaki, so you could happily call this a teriyaki-style salmon too. You only need a handful of ingredients, most of them store-cupboard staples.
How to make this baked salmon with soy sauce and honey
Put the salmon fillets in a baking dish, ideally a deep ovenproof one. Combine all the sauce ingredients, stir well, then pour over the salmon, spooning it over so the flesh is coated. Bake for 15 minutes, adding a few more minutes for larger fillets. Don’t overcook it, so check early. The flesh should just turn from translucent to opaque and flake easily.
A tip from readers: this marinade is so moreish that many people like to spoon extra over at the table. If that’s you, simply double the sauce ingredients. Some of it cooks down in the oven, so doubling gives you plenty of glaze for serving over rice or noodles.
How to serve baked honey soy salmon
Its versatility is what makes this one so good. The sauce is moreish, so I serve the salmon with plain rice or stir-fried noodles; both work well. Then I stir-fry some Chinese greens like pak choi or choi sum, though broccoli or green beans are lovely too. Any leftovers flake beautifully through a crunchy green salad the next day.
Can you make this ahead of time?
Absolutely, this is the perfect dish to make ahead of time. Marinating the salmon in the soy and ginger sauce will only add to the flavour. Prepare the fish up to a day beforehand and then cook as directed in the recipe below.
What if I don’t want it to be spicy?
This baked salmon only has a teaspoon of Sriracha sauce, so the punch comes more from the ginger. However, you can leave it out. Or, if you’d like it to be hotter, add more.
Frequently asked questions
How long do you bake salmon for?
At 170°c, salmon fillets take around 15 minutes, or a little longer for thicker pieces. It’s done when the flesh turns from translucent to opaque and flakes easily with a fork. It’s always better to check early, as salmon overcooks quickly.
What does honey do in this recipe?
Honey sweetens the glaze and helps it turn sticky and golden in the oven, balancing the salty soy. It also helps the sauce cling to the salmon. If you’d rather, maple syrup or brown sugar works as substitutes.
Why isn’t there enough sauce to cover my salmon?
Some of the marinade cooks down in the oven, so if you like plenty to spoon over at the table, double the sauce ingredients. You can also add a splash of water. Personally I prefer mine not swimming in sauce, but it’s easily adjusted.
Can I use a different soy sauce?
Yes. Light soy gives a saltier, thinner sauce, while a low-sodium soy lets you control the salt. Dark soy will deepen the colour and flavour. Any will work, so use what you have.
Can I make it without ginger?
You can, though it adds a lovely warmth that readers often mention. Leave it out for a simpler honey soy glaze, or swap in a little garlic for a honey garlic version instead.
What should I serve with honey soy salmon?
Plain or egg-fried rice, stir-fried noodles, or steamed greens like pak choi, broccoli or green beans. The sticky sauce is lovely spooned over whatever you choose.
Can you make this with honey and garlic instead?
Absolutely. Swap the ginger for a couple of crushed garlic cloves, and you’ve got a honey garlic salmon, which is just as delicious and a popular variation.
Baked salmon with soy sauce and honey recipe
Ingredients
- 4 salmon fillets
- 4 tbsp soy sauce
- 2 tsp lazy ginger or grated ginger
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp mirin
- 1 tsp Sriracha sauce
- 1 spring onion chopped for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- Preheat oven to 170c.
- Get a bowl and add the soy sauce, ginger, honey, sesame oil, mirin, and Sriracha sauce to a bowl, and mix well to combine. Double these ingredients, if you want more sauce to serve at the table.
- Place the salmon pieces in an ovenproof baking dish, and then pour over the sauce. Make sure the salmon pieces are totally covered in the sauce. If you’re making ahead, you can let the salmon marinate in the fridge until you’re ready.
- Place the baking dish in the oven, and cook for 15-20 minutes.
- Serve the salmon by coating the sauce over the top and sprinkle the chopped spring onions and sesame seeds if you want.
- Serve alongside rice or noodles, and stir-fried green vegetables.
Served this salmon cold for a summer lunch party after making mid morning – “exceptional” said one guest
I’m so glad you like it – and what a great idea to serve it cold with salads.
Such a fantastic recipe,I’ve been making this for the past few months on a weekly basis ,thank you for sharing 🙂
2nd time using this recipe ! Delicious x
So happy to hear 🙂
Husband loved it!
That’s fantastic
Excellent and very quick and easy to make
Delicious! Great ginger flavor
First time cooking this recipe- absolutely delicious
So glad you like it 🙂
I made this as a trial run for a dinner party and it was delicious so will definitely use it on the night. However, I’d at least double the quantity of the marinade as you lose a lot during the cooking process and I want some left for guests to pour over at the table.
That’s a great idea – the marinade is very tasty! Glad you enjoyed it
Hi, Thank you for the great recepie. We are enjoying it with the whole family. One thing I would like to understand is even though I follow the exact instructions, the sauce is never enough to cover the salmon filets. Am I missing something?
Some of the sauce can be lost during cooking process – so you can double the marinade ingredients if you want a lot of sauce – or you can even add a little water. I prefer mine not swimming in sauce.