Honey Salmon

Honey salmon is a recipe I learned from my mom.  I usually make this with a large piece of salmon when I have guests over, but sometimes I just marinate a smaller piece in a bag and sautee it (see alternate cooking method in step 2).


  • Honey, a lot of it. Most likely you don’t have enough honey laying around. Buy a container of honey that is dedicated to this dish. The amount you need varies depending on the shape of your cookware and how much salmon you have. I suggest getting at least 12 oz of honey per lb of salmon. The goal is to have enough honey to submerge all or most of the salmon; you can never have too much.
  • Salmon fillet, fresh (2-3 lbs).


Place the salmon fillet in your bake-safe cookware and pour the honey until either the salmon is submerged or you run out of honey. Ideally the salmon should marinate overnight in the honey. Less is okay, but it’s worth the wait. At a minimum, marinate for 3 hrs.


1. After the salmon has marinated in the honey, set your oven to broil. We want to broil the salmon under a broiler flame because normal baking will result in dry salmon. If your oven does not have a broil setting, read the alternate directions at the end of step 2.

2. Once the oven is hot, broil the salmon until the thickest part of the fillet is cooked, flaky and opaque. It shouldn’t take more than about 3-4 minutes per pound; so about 6 – 12 minutes for a 2-3 lbs salmon fillet. If the salmon is already browned to your liking before it is thoroughly cooked, cover with foil for the remaining cook time.

Alternate cooking method: If your oven does not have a broil option, don’t worry. Just sautee the salmon with a little oil for about 3-5 minutes on each side, until the thickest part is cooked through. You may need to cut the fillet into smaller portions to fit your sautee pan.

3. Plate and Serve. Yum! I usually eat honey salmon with rice, but another starch works like pasta or potatoes.






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