Sweet Hot Glazed Salmon

Bob Simms
Written by Bob Simms September 19, 2016

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  • 4, 6–8 ounce salmon steaks or fillets (skin on or off)
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons hoisin sauce
  • 1 tablespoon Asian chili sauce (or sub any hot sauce)
  • 3 tablespoons water
  • 1 tablespoon fresh ginger, peeled and minced
  • 3 cloves garlic minced


    Combine honey with remaining ingredients in a small saucepan. Heat to blend flavors and then cool mixture/glaze. Place salmon in a shallow container and brush glaze over both sides, saving at least half to use a glaze when cooking. Cover and refrigerate for 2 hours. Fish can be either broiled or grilled. To broil, place on a baking pan under a preheated medium-heat broiler, about 6 inches from the heat source. After 4 – 5 minutes, remove from oven and baste with additional glaze. Return to oven and cook 3 – 4 more minutes or until just cooked. Check often to make sure that the fish is getting a little crispy, but not “burnt to a crisp.” When grilling, place fish on a well-greased medium-high heat grill. Grill until grill marks appear on the bottom and fish moves easily on the grill, about 5 minutes. Flip over, baste liberally with glaze and cook 4 minutes more.

    Recipe from Bob Simms, host of the Outdoor Show

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