Soy, Lime and Honey Glazed Salmon with Crunchy Salad

Soy, Lime and Honey Glazed Salmon with Crunchy Salad

Prep Time: 15 minutes
Cooking Time: 15 minutes
Serves: 2 (recipe can easily be doubled)

This is a beautifully fresh salad that makes you feel good on the inside and look good on the outside. The balance of sweet, sour and salty flavours ensure you are full and happy. Salmon is a great source of lean protein and contains a hefty dose of heart healthy omega-3 fatty acids, vitamin’s A, B and D. This, along with the mineral selenium is also to credit for shiny hair, bright eyes and glowing skin. Known to improve memory, lower blood pressure, lower bad cholesterol and act as a natural anti-depressant, the health benefits of salmon are too many to ignore and what better way to enjoy it than in this tasty salad. To boost the goodness to greater heights try and use wild-caught, organic salmon.

For the salmon

  • 1 tbsp dark soy sauce
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 2 skinless, boneless salmon fillets


For the salad

  • 2 large carrots
  • Half a cucumber
  • 6 radishes
  • Quarter of a red onion
  • Handful of fresh mint leaves
  • Handful of fresh coriander leaves
  • Tbsp fish sauce
  • Tbsp olive oil
  • Tbsp lime juice
  • Tbsp honey



In a bowl, mix the soy, lime and honey and place both salmon fillets in the mixture ensuring they are thoroughly coated in the glaze.

Leave to marinade for 10 minutes. Meanwhile prep your veg, cut the carrots and cucumber into thin batons, thinly slice the radishes and red onion and roughly chop the mint and coriander. The sugar snap peas can be washed and added whole.

Whisk together the fish sauce, olive oil, lime juice and honey. Now turn your grill on low, line a baking sheet with foil and lay your salmon fillets on top. Pop them under the grill for 10-12 minutes.

While they are cooking toss all your salad ingredients together along with the dressing in a large bowl. When the salmon is done it should be nicely browned and sticky on top and opaque all the way through. Serve immediately with the crunchy salad. You can serve with some brown rice or quinoa if you are feel particularly hungry but I have a huge appetite and find this a filling meal.

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