Honey Soy Glazed Salmon
Baked salmon with a sticky honey soy glaze, sesame seeds, and green onions. Sweet, savory, and ready in 20 minutes.
Baked salmon with a sticky honey soy glaze, sesame seeds, and green onions. Sweet, savory, and ready in 20 minutes.
Per serving · Adjust servings below to scale ingredients
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Mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Place salmon in a baking dish. Pour glaze over.
Bake at 200°C for 12-15 minutes, basting halfway through.
Broil 1-2 minutes at the end for caramelization.
Serve over rice with broccoli. Garnish with sesame seeds and green onions.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Fish is an exceptionally lean protein source rich in omega-3 fatty acids, which play a role in reducing exercise-induced inflammation and supporting recovery. It digests quickly, making it an excellent choice around workouts. Each serving of Honey Soy Glazed Salmon delivers 36g of protein at 420 calories — that's 12 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 34% of total calories in this dish. The 38g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 16g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Honey Soy Glazed Salmon is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 420 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Honey Soy Glazed Salmon also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.
Fish is best cooked fresh. You can prep the marinade or sauce 1-2 days ahead. Cooking takes under 15 minutes, so day-of prep is the practical choice.
Yes — any firm-fleshed fish works. For flaky white fish recipes, try cod, halibut, or mahi-mahi. For salmon recipes, try arctic char or steelhead trout.
Use a meat thermometer for proteins: chicken 74°C (165°F), beef medium 60°C (140°F). For baked dishes, look for golden brown on top and bubbling around the edges.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
