Honey Ginger Glazed Salmon ( Dairy-Free, Gluten-Free)
DAIRY FREE II GLUTEN FREE II SOY FREE II NUT FREE
Honey ginger glazed salmon served with a spicy tiger prawn egg fried rice makes a fantastic meal. I enjoy cooking Thai-inspired dishes, and this recipe is one I often turn to because it’s quick and lasts well for several days. Combining ginger, chilli, and the fresh zing of lemongrass adds a bold and vibrant flavour to the dish. Perfect for a healthy meal any time of the week!
Notes on ingredients for Honey Ginger Glazed Salmon with spicy tiger prawn rice
Salmon
I used wild salmon for this honey ginger glazed salmon recipe, but I always buy wild fish. This is a great article that explains why wild salmon is always a better choice over farmed fish. Wild salmon tastes more ‘meatier’ than farmed fish, and I think it has a far superior taste, too.
NB: Ensure that the salmon you are using is wild, especially if you have a soy allergy, as farmed fish can be fed an unnatural diet of genetically modified soy.
Aromatics
For this honey ginger glazed salmon recipe, try using fresh ginger, garlic, and lemongrass instead of the paste you can buy in the shops. The paste has a different flavour due to the preserving chemicals it adds. Fresh varieties will also cost a fraction of the jarred store-bought varieties.
Vegetables
The stir-fry vegetables are just the packet ones you get from the supermarket, so choose which variety you prefer. I always like to add extra beansprouts to my stir-fries to bulk them out.
Soy sauce substitute
If you cannot do soy coconut aminos would be a great alternative. Find coconut aminos here.
I buy many of my ingredients from Well Easy, a discounted online health food shop. Most products are cheaper than anywhere else, and they have over 50 filters, so shopping for allergy-friendly ingredients got a lot easier. If your health conscious and value what you put into your body, you will just love the brands and products that well easy offer. You can also get £10 off your first order if you enter my discount code KAM10 at the checkout.
45 mins cooking and prep time - 4 portions
Ingredients
Tips
The trick with egg fried rice is always to use day-old rice. If you have attempted to make this previously and thought it would be a better idea to use fresh rice and then been disappointed because the rice goes mushy then that’s why!
You could also prepare the omelette separately instead of mixing the eggs directly with the rice. If you choose to make the omelette on its own, I suggest adding spring onions and coriander to the egg mixture first. Then, chop it up and incorporate it into the rice.
As a variation, you could use any fish in this recipe try cod, seabass or haddock if you prefer.
You could also add any seafood to the rice instead of just prawns. A frozen mix would be perfect.
Great alternatives to brown rice could be black or red rice.
Add 1/2 tsp of Chinese 5 spice to the marinade for a really delicious twist.
FAQ’s
Can I use frozen salmon for this recipe?
Yes, but make sure it’s fully thawed before cooking. Pat it dry to remove excess moisture for better caramelisation.
What’s the best type of honey to use for this honey ginger glazed salmon recipe?
Any honey works, but a mild, runny honey is ideal. Stronger varieties like manuka might overpower the ginger.
Can I substitute fresh ginger with ground ginger for this honey ginger glazed salmon recipe ?
Yes, but use less as ground ginger is more concentrated. About 1/4 teaspoon of ground ginger equals a teaspoon of fresh ginger.
Do I need skin-on or skinless salmon for this honey ginger glazed salmon recipe?
Either works. Skin-on helps the fillet hold together while cooking and adds flavour.
How should I cook the salmon – on the hob or in the oven?
In the oven, I added honey to the marinade so that it can bake and caramelize.
How do I stop the glaze from burning in the oven?
Cook it on medium heat and watch it. Honey's sugar can burn quickly, so don’t leave it unattended.
Can I make this recipe in an air fryer?
Yes. Brush the salmon with the glaze and cook at 190°C for around 8-10 minutes, checking frequently.
What can I do with leftovers?
Store them in an airtight container for up to 3 days. Add the salmon to salads, rice bowls, or sandwiches.
Step by step
Recipe
Marinade for salmon
50 g ginger
150ml olive oil
2 tbsp honey
pinch of salt
4 salmon fillets
Egg fried rice
35 g ginger
3 cloves garlic
2 stalks lemongrass
2 chilli ( less if you like it milder)
50 ml melted coconut oil
250 g tiger prawns
265 g stir fry vegetable pack
500g cooked brown rice ( 1 day old rice, see notes for info)
4 large organic eggs
a few splashes of dark soy sauce
300 g pack beansprouts
50 g chopped coriander
Method
Heat the oven to 180 degrees, then blend the marinade ingredients and pour over the salmon leave to marinade for 15 minutes before baking in the oven for 15 minutes.
Blend the ginger for the egg fried rice along with the garlic, chilli, lemongrass and coconut oil in a Nutri bullet or similar.
Add the blended aromatics ( lemongrass, chilli, ginger) to a hot wok, add the prawns and stir fry until they turn pink.
Then add the 3/4 of the vegetables ( but not the beansprouts) stir fry for a minute. Then add the eggs and rice then stir fry adding a few splashes of soy sauce. Stir fry until the rice and egg is cooked through and hot. If you are using chopped up omelette, then add that at the end.
Take the wok off the heat and add the remaining vegetables and coriander and serve with the salmon. You could garnish with chopped spring onions.
Other similar recipes you might like
Prawn Pasta Salad with Honey Mustard Dressing
Cauliflower Rice Bowl with Tuna, Roasted Veg & Quinoa
Crunchy Asian Slaw with Sesame Dressing
This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
