This honey and soy salmon is what I make when I feel lazy and need dinner on the table in 20 minutes. The salmon bites get golden in the air fryer, then get tossed in a sticky, garlicky glaze with a little sriracha heat. Add a crunchy cucumber salad and cooked rice and dinner is ready and delicious in no time.
Quick Summary: Honey and Soy Salmon
- ⭐️ What It Is: Honey and soy salmon is air fried salmon bites tossed in a sticky, garlicky honey soy glaze.
- 👍 Why Make This Recipe: The air fryer cooks the salmon while the glaze simmers, so everything finishes together.
- ⏰ Total Time: 20 minutes
- 🧂 Key Ingredients: Salmon, soy sauce, honey, garlic, sriracha, and rice vinegar.
- 🚫 Skip This: No cornstarch slurry needed, since the honey reduces into a glaze on its own.
- 🫢 The Secret: Glaze after cooking, not before, so the honey caramelizes instead of burning.
- ❓ Can I use frozen salmon? Yes, just thaw it completely and pat it dry before cubing.
- 🍽️ Best For: Weeknight dinners, meal prep bowls, and family style rice nights.
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What is Honey and Soy Salmon?
Honey and soy salmon is bite size salmon marinated in soy sauce and honey, cooked until golden, then tossed in a reduced glaze of honey, soy sauce, garlic, rice vinegar, and sriracha.
It's easy, 20-minute dish I made all the time when I was in college, along with Chinese steamed fish with soy sauce and scallions, because it takes little effort. If you love salmon over rice, then you'll also love my soy salmon coconut rice bowl.
Why You'll Love This Recipe
- Dinner in 20 Minutes: Cutting the salmon into cubes shrinks the cook time, just like my bang bang salmon bites.
- That Sticky Glaze: If you love the sauce on my honey garlic chicken, this glaze hits the same spot with a little extra spice.
- Gentle Sweet Heat: The sriracha adds a mild kick, much tamer than my hot honey sriracha chicken, so it's still kid friendly.
Key Ingredients
- Salmon: Skinless, boneless filets cut into cubes cook fast and give you caramelized edges on every bite. You can also leave the salmon whole but add 1-2 minutes extra cooking time.
- Soy sauce: Seasons the salmon from the inside out and gives the dish its salty backbone.
- Honey: Helps the salmon brown in the air fryer and balances the saltiness of the soy sauce.
- Garlic: Adds fresh garlic flavor into the sauce.
Customizations and Substitutions
- Pan Sear It: Sear the cubes for 2-3 minutes per side, turning gently.
- Bake It: Bake at 400F for 10-13 minutes until the edges caramelize.
- Swap the Heat: Trade the sriracha for sweet chili sauce for a flavor closer to my sweet chili salmon.
- Change Up the Side: Add tomatoes and a splash of soy to the cucumbers for something closer to my Asian cucumber salad.
How to Make Honey and Soy Salmon
Marinate the salmon
In a large bowl, gently toss the salmon cubes with soy sauce, honey, garlic powder, onion powder, salt, black pepper, and olive oil until evenly coated.
Air fry the salmon
Arrange the cubes in a single layer in the air fryer basket and cook at 400F for 7-10 minutes until golden brown and cooked through.
Make the glaze
Simmer the soy sauce, honey, rice vinegar, sriracha, and garlic in a small pan over medium heat for 3-5 minutes, stirring occasionally, until slightly thickened.
Toss the cucumber salad
In a medium bowl, toss the cucumbers with rice vinegar, honey, salt, and a pinch of cilantro.
Glaze the salmon
Pour the glaze over the cooked salmon and toss gently to coat.
Serve
Serve with the cucumber salad and rice.
Herman's Expert Tips
- Give the Cubes Space: A single layer with a little breathing room lets the hot air caramelize every side.
- Use a Medium/Large Shallow Pan: Use a medium or large shallow pan when simmering the sauce to reduce the cooking time and ensure it turns into a sticky glaze. It may take a while if using a small pot, something I learned making my honey butter chicken.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, then reheat in the microwave. Cold leftovers are also great flaked into a salmon sushi bake.
Honey and Soy Salmon FAQs
Can I use frozen salmon for this honey and soy salmon?
Yes! Thaw it overnight in the fridge, then pat it really dry before cubing.
How long should I marinate the salmon in honey and soy?
10-15 minutes is all you need. You can marinate it longer if you'd like for more flavor but this recipe is meant to be quick and easy.
How do I make this honey and soy salmon gluten free?
Swap the soy sauce for tamari or coconut aminos and double check your sriracha label. Coconut aminos is a little sweeter, so you can cut back on the honey slightly.
How do I know when the honey and soy salmon is done?
The cubes should be opaque in the center and flake easily with a fork. The USDA recommends 145F and using an instant read thermometer is the easiest way to check.
Can I use chicken instead of salmon in this Honey and Soy Salmon?
Absolutely. Use bite size chicken thighs and start checking at 12 minutes until they reach 165F or try my garlic soy chicken for a similar sweet and savory flavor.
What to Serve with Honey and Soy Salmon
If you loved this Honey and Soy Salmon recipe or any other recipes on my site, please leave a ⭐️ rating and let me know your thoughts in the comments below!
Honey and Soy Salmon
Equipment
Ingredients
For the Salmon
- 1 pound salmon filets skinless, boneless, cut into 1-inch cubes
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- Freshly cracked black pepper
- 2 teaspoon olive oil
Honey Soy Sauce
- ¼ cup soy sauce
- 3 tablespoon honey
- 2 teaspoon rice vinegar
- 2 teaspoon sriracha
- 3 cloves garlic minced
Quick Cucumber Salad
- 2-3 Persian cucumbers chopped into ½-inch pieces
- 2 teaspoon rice vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- Pinch of chopped cilantro
For Serving
- Cooked rice
- Vegetables of choice
Instructions
- In a large bowl, combine the salmon cubes, soy sauce, honey, garlic powder, onion powder, salt, black pepper, and olive oil, then toss gently until evenly coated.1 pound salmon filets, 2 Tbsp soy sauce, 1 Tbsp honey, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, Freshly cracked black pepper, 2 tsp olive oil
- Add the salmon cubes to the air fryer basket in a single layer and cook at 400°F for 7-10 minutes until golden brown and cooked through. For alternate cooking methods, check recipe notes below.
- While the salmon cooks, add the soy sauce, honey, rice vinegar, sriracha, and minced garlic to a medium shallow pan. Bring to a simmer over medium heat and cook for 3-5 minutes, stirring occasionally, until the sauce reduces and thickens slightly.¼ cup soy sauce, 3 Tbsp honey, 2 tsp rice vinegar, 2 tsp sriracha, 3 cloves garlic
- In a medium bowl, toss the chopped cucumbers with the rice vinegar, honey, salt, and a pinch of cilantro. Pour the glaze over the cooked salmon and toss gently to coat.2-3 Persian cucumbers, 2 tsp rice vinegar, 1 tsp honey, ¼ tsp salt, Pinch of chopped cilantro
- Serve with the cucumber salad, rice, and choice of veggies.Cooked rice, Vegetables of choice
Notes
- Pan-Fry Method: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the marinated salmon cubes in a single layer and sear for 2-3 minutes per side until golden brown and cooked through, turning gently so the pieces don’t break. Remove from heat.
- Oven-Baked Method: Preheat the oven to 400°F (200°C). Spread the salmon cubes in a single layer on a parchment-lined baking sheet and bake for 10-13 minutes until cooked through and lightly caramelized at the edges.
- Pat the salmon cubes dry with a paper towel before marinating so the soy and honey cling and the edges caramelize.
- You can leave the salmon whole instead of cutting into cubes, but add another 1-2 minutes of cooking time.
- Cook the salmon in a single layer with space between the cubes, working in batches if needed, so they brown instead of steam.
- I recommend using a medium or large shallow pan to simmer the glaze as it will reduce it much faster.
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