![\"honey-soy](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2025\/10\/3683b692-5b0c-496c-a3e2-9a3b0e857d82_3571x2999-1.jpeg\")
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Or, well, at least I think I made the viral honey-glazed salmon. Sometimes, when a recipe is so popular on social media, it\u2019s impossible to know whether you\u2019re making an original recipe or a derivative of the original. (I mention this because I like to give credit to people who invent things, but let me assure you, either way, you\u2019ll very much enjoy the version I\u2019ve doctored up.) The recipe entails slicing a salmon filet into cubes, tossing it with a combination of soy sauce, honey, sesame oil, and rice vinegar, then saut\u00e9ing it over high heat and serving with avocado slices. The revolution here is not in the flavor combo \u2014 it\u2019s more in the low-stress, fast-cooking technique. It\u2019s easy to get those cubes charry outside but tender and rare inside.<\/p>\n
You can feel free to serve over rice or a simple green salad, if that\u2019s what time allows, but because the salmon and avocado are both on the smushy side, it was important to me to have a crunchy crispy element (cucumbers, snow peas, etc).<\/p>\n
Honey-Soy Glazed Salmon Bowl With Avocado<\/strong> Salad Salmon Spicy mayo Combine all the salad ingredients in two separate shallow single-serving bowls and toss.<\/p>\n In a mixing bowl, combine the salmon, ginger, garlic, soy sauce, rice vinegar, honey, sesame oil, and sesame seeds. Toss so the salmon cubes are well coated and let sit about 10 minutes if you have time.<\/p>\n Heat the oil in a large nonstick skillet over medium-high heat. Using tongs, add salmon pieces to the hot pan, making sure not to crowd the pan. (You might have to do this in batches, which didn\u2019t cause my usual impatient annoyance, since the cooking is fast.) Fry salmon for a total of about 3 minutes, flipping a few times to get 2 or 3 of the sides browned. It should look caramelly and lacquered like my picture.<\/p>\n Place the salmon pieces on top of your salad greens along with the avocado slices. Heap the spicy mayo (3 tablespoons mayo, 2 teaspoons Sriracha, mixed) on the side and serve. If I had one of those nifty squeeze bottles, I\u2019d use that to drizzle the spicy mayo all over the top, but I don\u2019t, so I didn\u2019t.<\/p>\n Thoughts? Would you make this? Any other salmon recipes you love? Follow Jenny\u2019s newsletter Dinner: A Love Story<\/a>, if you\u2019d like.<\/strong><\/p>\n P.S. More Jenny<\/a> recipes we love: (This recipe first appeared on Jenny\u2019s newsletter Dinner: A Love Story<\/a>.)<\/p>\n
Serves 2 (but recipe can be doubled)<\/p>\n
1 small cucumber, sliced
3 scallions (white and light green parts), minced
12-15 snow peas chopped (optional)
cilantro (for garnish, optional)
olive oil & lemon juice<\/p>\n
8 ounces salmon fillet, cut into 1-inch cubes as shown
1 teaspoon grated ginger
1 clove garlic, pressed or grated
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons honey
1 teaspoon sesame oil
1 tablespoon (un-toasted) sesame seeds
1 tablespoon neutral oil
1 avocado, halved and sliced thin
cilantro and scallions (for serving)<\/p>\n
3 tablespoons mayo
2 teaspoons Sriracha
mixed<\/p>\n
* chicken parm meatballs<\/a>
* one-dish sausage bake<\/a>
* smashed pea toast<\/a>
* soup and salad for dinner<\/a>
* salmon for beginners<\/a>
* lazy man\u2019s ratatouille<\/a>
* a crisp for all seasons<\/a>
* French pound cake, with apples<\/a>
* a New York breakfast spread<\/a><\/p>\n