Pioneer Woman’s Sticky Soy Salmon is made with salmon fillets, salt, black pepper, olive oil, unsalted butter, honey, soy sauce, and lime juice and served with rice and cilantro, creating a tasty dish that takes 15 minutes to be ready!
Try More Pioneer Woman Recipes:
🧡 Why You’ll Love This Sticky Soy Salmon Recipe:
- Flavor Explosion: The combination of sweet honey, savory soy sauce, and tangy lime creates a mouthwatering glaze.
- Quick and Easy: With minimal prep and cooking time, it’s perfect for busy weeknights.
- Versatile Dish: Whether you prefer salmon with or without skin, this recipe adapts easily to your preference.
- Restaurant-Quality: Enjoy restaurant-quality salmon at home, impressing guests or family with minimal effort.
âť“ What Is Pioneer Woman’s Sticky Soy Salmon Recipe?
Pioneer Woman’s Sticky Soy Salmon features pan-seared salmon fillets topped with a sticky glaze made from honey, soy sauce, butter, and lime juice and served over rice.
🍯 Pioneer Woman Sticky Soy Salmon Ingredients
- 2 (6-8oz.) salmon fillets (skin on or off, whatever your preference)
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 Tbsp. olive oil
- 3 Tbsp. unsalted butter
- 3 Tbsp. honey
- 3 Tbsp. low-sodium soy sauce
- 2 Tbsp. lime juice, plus more for the rice
- Cilantro, for serving
- Cooked rice, for serving
🍣 How To Make Pioneer Woman Sticky Soy Salmon
- Lightly sprinkle salt and pepper onto the salmon. Heat a little olive oil in a nonstick skillet over medium-high heat, then add the salmon, skin side down (if you left the skin on).
- Cook the first side for 5 minutes, being careful not to brown the surface. Turn carefully and continue cooking for a further 2–5 minutes. Transfer the salmon to a clean plate.
- Toss in the honey, butter, soy sauce, and lime juice in the same skillet. (If you like, you can add the zest of the lime before juicing it.) Stir and cook over medium heat for a few minutes until the glaze is thick.
- Taste and adjust the flavors, adding more of whatever you choose. Continue to cook for a further minute or two if you prefer a thick glaze.
- Return the fish to the skillet and generously spoon the sauce over it. Combine the cooked rice with a splash of lime juice (and zest, if desired).
- Put the salmon on top of the rice and drizzle with more sauce. Top with chopped cilantro, squeeze in a lime wedge and chew.
đź’ Recipe Tips
- Perfectly Cooked Salmon: Start with salmon at room temperature for even cooking. Pat dry with paper towels to ensure a crispy exterior.
- Controlled Heat: Moderate the skillet temperature to avoid burning the glaze. Medium heat is ideal for caramelizing without scorching.
- Balanced Flavors: Taste and adjust the glaze before returning the salmon to ensure it’s sweet, salty, and tangy to your liking.
- Resting Time: Let the salmon rest briefly after cooking to allow flavors to meld before serving. This also helps retain juiciness.
🥗 What To Serve With Sticky Soy Salmon?
Serve Sticky Soy Salmon with Hash Brown Potato Salad, Cowboy Salad, Marinated Tomatoes, Potato Croquettes, Taco Potatoes, Tennessee Onions, Marinated Mozzarella Balls, Pickled Eggs, and tomato and Jalapeno Cheese Crisps.
🎚 How To Store Leftovers Sticky Soy Salmon?
- In The Fridge: Store leftover sticky soy salmon in an airtight container for up to 2 days.
- In The Freezer: Wrap tightly leftover sticky soy salmon in foil and freeze for up to 3 months.
🥵 How To Reheat Leftovers Sticky Soy Salmon?
- In The Oven: Place leftover sticky soy salmon in a baking dish covered with foil, and heat at 325°F for about 5 minutes until warmed through.
- On The Stove: Reheat gently leftover sticky soy salmon in a skillet over low heat for 5 to 7 minutes or until heated.
- In The Microwave: Heat leftover sticky soy salmon in a microwave-safe dish on medium power in short 20-second intervals, checking and stirring in between, until heated.
FAQs
Why is my sticky soy salmon falling apart?
Your sticky soy salmon may be falling apart due to overcooking, not handling it gently, or using salmon that’s too flaky.
Why is my sticky soy salmon glaze too thin?
Your Sticky Soy Salmon glaze may be too thin due to not cooking it long enough to thicken or using incorrect ingredient proportions.
Why does my sticky soy salmon stick to the pan?
Your sticky soy salmon may stick to the pan due to insufficient oil, not preheating the pan properly, or moving the salmon too early.
Why is my sticky soy salmon too sweet?
Your sticky soy salmon may be too sweet due to using too much honey or not balancing it with enough salty or acidic flavors.
Try More Pioneer Woman Recipes:
Pioneer Woman Sticky Soy Salmon Nutrition Facts
Amount Per Serving
- Calories 417
- Total Fat 23g
- Saturated Fat 3.8g
- Trans Fat 0.1g
- Cholesterol 91mg
- Sodium 1100mg
- Potassium 656.8mg
- Total Carbohydrates 20g
- Dietary Fiber 0.4g
- Sugars 18g
- Protein 34g
Pioneer Woman Sticky Soy Salmon
Description
Pioneer Woman’s Sticky Soy Salmon is made with salmon fillets, salt, black pepper, olive oil, unsalted butter, honey, soy sauce, and lime juice and served with rice and cilantro, creating a tasty dish that takes 15 minutes to be ready!
Ingredients
Instructions
- Lightly sprinkle salt and pepper onto the salmon. Heat a little olive oil in a nonstick skillet over medium-high heat, then add the salmon, skin side down (if you left the skin on).
- Cook the first side for 5 minutes, being careful not to brown the surface. Turn carefully and continue cooking for a further 2–5 minutes. Transfer the salmon to a clean plate.
- Toss in the honey, butter, soy sauce, and lime juice in the same skillet. (If you like, you can add the zest of the lime before juicing it.) Stir and cook over medium heat for a few minutes until the glaze is thick.
- Taste and adjust the flavors, adding more of whatever you choose. Continue to cook for a further minute or two if you prefer a thick glaze.
- Return the fish to the skillet and generously spoon the sauce over it. Combine the cooked rice with a splash of lime juice (and zest, if desired).
- Put the salmon on top of the rice and drizzle with more sauce. Top with chopped cilantro, squeeze in a lime wedge and chew.
Notes
- Perfectly Cooked Salmon:Â Start with salmon at room temperature for even cooking. Pat dry with paper towels to ensure a crispy exterior.
Controlled Heat:Â Moderate the skillet temperature to avoid burning the glaze. Medium heat is ideal for caramelizing without scorching.
Balanced Flavors: Taste and adjust the glaze before returning the salmon to ensure it’s sweet, salty, and tangy to your liking.
Resting Time:Â Let the salmon rest briefly after cooking to allow flavors to meld before serving. This also helps retain juiciness.