If honey and garlic butter aren’t enough of a power pairing, I mixed both of those together along with beautiful Asian sesame flavours, and created the best honey sesame sauce thats gets baked all over this salmon! The juices of the salmon soak into the sauce to create one of the best salmon recipes I have on Cafe Delites! Super juicy and tender, the salmon falls apart on its own. Is there anything better?! NO!
sauce for salmon
First, you’re going to start by making the best Garlic Butter / Honey Sesame fusion you’ve ever tasted. Reserve 1/4 cup of it for later, and pour the rest of it all over your salmon.
I use wild caught because it’s healthier and safer to eat. I’d love to encourage you to do the same. The flavour is unbeatable when compared to farmed salmon.
Salmon is baked in it’s own foil packet, and broiled to caramelise, char and crisp the edges. Then you are going to pour the remaining sauce over it, and behold the flavour bomb that’s about to take place.
- I use regular soy sauce to add much needed saltiness to the sauce. You can use low sodium soy sauce if you wish, or replace it all together with coconut animos. If using regular soy, be careful not to go over board when seasoning your salmon.
- If you don’t have access to rice wine vinegar, you can use apple cider or regular white vinegar as alternatives — or leave it out.
- We find 2 teaspoons of Sriracha enough to give the sauce a subtle hint of heat. For a spicier sauce, add more to suit your taste! Or leave it out for a non-spicy version. (The chili flakes are also optional.)
Keep your eyes on the oven while your salmon is broiling. If your broiler is set too high, or if the salmon is placed too close to the broiler, the foil will burn.
- 1/3 cup honey
- 3 tablespoons regular soy sauce
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice (juice of ½ a lemon)
- 1 tablespoon minced garlic (or 4 garlic cloves, crushed)
- 1 tablespoon rice wine vinegar (or apple cider vinegar)
- 2 teaspoons Sriracha (Increase to 4 teaspoons if you like spicy)
- 2 teaspoon sesame oil
- 1 teaspoon minced ginger
- 1 tablespoon sesame seeds
- Pinch of red chili flakes (optional)
- 2-3 pound side of salmon (wild caught, if possible)
- Salt , to season
- Green onion slices , to garnish
- Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
- In a small saucepan, combine the honey, soy sauce and butter over low-medium heat, and whisk until the honey has melted through the butter and the mixture is well combined. Take off the heat, and add in the lemon juice, garlic, vinegar, Sriracha, sesame oil, ginger, sesame seeds and chili flakes. Transfer 1/4 cup of sauce into a small dish for serving later; set it aside.
- Place the salmon onto prepared baking tray | sheet and season with salt (about 1 teaspoon — adjust to your taste). Pour the honey sesame mixture (from the pan) over the salmon, and spread evenly with the back of a spoon or spatula to evenly cover in sauce.
- Fold the sides of the foil over the salmon to cover and completely seal the packet closed to prevent the sauce from leaking.
- Bake until cooked through (about 12-15 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 3-5 minutes on medium heat to caramelise the top (keep your eye on it so it doesn’t burn). Pour the reserved sauce over the salmon and garnish with green onion slices. Serve immediately with lemon wedges.