Olive Magazine
A roasted salmon fillet with vegetables on a white plate

Soy glazed salmon

Published: February 24, 2021 at 5:05 pm
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  • Preparation and cooking time
    • Total time
    • + Marinating
  • Easy
  • Serves 4

Choose wild salmon fillets (a rich source of iron) for this classy roast salmon dinner, made exciting with a punchy soy, orange and ginger dressing and black rice on the side


Try this recipe for soy glazed salmon, then check out our teriyaki salmon, miso salmon, pan-fried salmon and more easy salmon recipes.

Recipe author Nicola Graimes says: "There are many good reasons for choosing wild salmon over farmed. From a nutritional perspective, wild salmon has been found to have a better balance of omega-3 and omega-6 fatty acids, as well as a richer source of iron. Roasting is a simple and quick way to cook the fish, which comes with an Asian-inspired dressing and black rice."


  • 4 wild salmon fillets
  • 350g long-stemmed broccoli
  • 8 spring onions, halved lengthways


  • 2 tbsp dark soy sauce
  • 1 tbsp toasted sesame oil, plus extra for drizzling
  • 1 tsp runny honey
  • ½ orange, zested and juiced
  • 2 cloves garlic, crushed
  • 5cm piece ginger, peeled and cut into thin matchsticks
  • 1 red chilli, thinly sliced into rounds


  • coriander leaves
  • cooked black rice
  • lime wedges


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. For the dressing, mix together the soy sauce, sesame oil, honey, orange zest and juice, garlic, ginger and half of the chilli. Spoon half of the dressing over the salmon fillets and leave to marinate until ready to cook, but no longer than 20 minutes or the fish will start to ‘cook’ in the orange juice.

  • STEP 2

    Meanwhile, steam the broccoli for 2 minutes until part-cooked, then refresh under cold running water. Pat dry with kitchen paper.

  • STEP 3

    Put the broccoli and spring onions on a baking tray lined with baking paper. Drizzle with enough sesame oil to lightly coat the vegetables, season and toss with your hands until everything is coated. Roast for 20 minutes, turning once, until just tender. About 10 minutes before the vegetables are ready, put the salmon and any marinade in a roasting tin, and roast for 10 minutes until cooked but still slightly pink in the middle.

  • STEP 4

    Serve the salmon with any marinade dressing spooned over the top, sprinkled with the remaining chilli and the coriander leaves. Serve with the roasted vegetables, black rice and some lime wedges for squeezing over.

Recipes extracted from The Right Fat by Nicola Graimes (£9.99, Pavilion Books). These recipes were supplied by the publisher and not retested by us.

Check out our best healthy salmon recipes

Cajun Salmon Recipe with Rosemary Sweet Potato Wedges

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