We’ve gone with a classic Japanese blend of Tamari soy, honey blossom and ginger to infuse our salmon and paired it with lip-smacking caramelised new potatoes coated with a crunchy miso glaze, bursting with umami flavours. This partnership made in heaven is paired with comforting sweet and sticky pak choi leaves! A sophisticated dish showing off the best of the bold Japanese palate.

Cook our delicious Soy & Honey Salmon in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Soy & Honey Salmon. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Soy & Honey pot, a Miso Glaze pot and a Yasai Sauce pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Soy & Honey Salmon in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Soy & Honey
  • Miso Glaze
  • Yasai Sauce

Your shopping list for 2 servings:

  • 8 small new potatoes
  • 2 salmon fillets
  • 2 Pak Choi
  • 2 spring onions
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Our 20 minute recipe

  1. Cook the potatoes

    Boil the potatoes in a non-stick pan for 10 mins, then drain and put aside. 

  2. Meanwhile, prep the salmon

    Put the salmon fillets (skin side down) on a lined baking tray and spread half of the SOY & HONEY marinade all over the flesh sides.

    Turn the grill on to high heat and cook the salmon for 6-8 mins, or longer depending on their thickness.

    Turn off the grill and spread the rest of the SOY & HONEY over the salmon. Keep warm in the oven. 

  3. Glaze the potatoes

    Mix the MISO GLAZE with 1 tbsp water and 1/2 tsp sugar in a small bowl.

    Heat 1 tbsp of oil over high heat in the pot used to boil the potatoes and then fry the potatoes for 2-3 mins.

    Turn down the heat to low and then add the Miso Glaze sauce, stirring quickly to coat the potatoes and stop them sticking to the pan. They'll bubble a bit, and they're done when a caramelised, crisp brown crust forms. 

  4. Stir-fry the veg

    Heat a little oil in a pan over medium-high heat and stir-fry the pak choi for 2 mins, then add the YASAI SAUCE and fry for 1 more min. 

  5. Serve!

    Serve the salmon with potatoes and pak choi on the side with spring onions sprinkled on top. 

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Soy & Honey Salmon Top Reviews

Patricia - 12th December 2019

Very tasty, will have again

Jacqueline - 16th October 2020

Absolutely gorgeous, we loved it

Jacqueline - 16th October 2020

Absolutely gorgeous, we loved it

Jacqueline - 16th October 2020

Absolutely gorgeous, we loved it

Nicola - 13th October 2020

Use 400g of SMALL potatoes don’t be fooled by 8-10 as they won’t cook

Helen - 16th June 2019

I love this one

Helen - 13th October 2020

My potatoes were still quite hard so I’ll cook them for longer next time, other than that it was really tasty.

Tassia - 7th October 2020

Potatoes need to be cooked a little longer. I cut them in half as well. Also swapped out pak choi for broccoli (boiled first then stir fried) with red cabbage! Was lovely.

Haroun - 4th October 2020

Do more Pak Choi! The best simply cook meal I have made so far!

Haroun - 4th October 2020

Do more Pak Choi! The best simply cook meal I have made so far!

Beth - 3rd October 2020

Loved this one! Delicious flavours and easy to make. Will order again!

Beth - 3rd October 2020

Loved this one! Delicious flavours and easy to make. Will order again!

Simona - 30th September 2020

Very nice. The flavours are delicious.Never tried pak choi until now but i will have again. Thank you

Simona - 30th September 2020

Very nice. The flavours are delicious.Never tried pak choi until now but i will have again. Thank you

Juliet - 29th September 2020

Better than in a restaurant!! Partner isn’t a big lover of salmon but he’s already asked for this again.

Juliet - 29th September 2020

Better than in a restaurant!! Partner isn’t a big lover of salmon but he’s already asked for this again.

Lucy - 27th September 2020

My favourite salmon recipe and loved the flavour

Lucy - 27th September 2020

My favourite salmon recipe and loved the flavour

Sheila - 23rd September 2020

Nice

Sheila - 23rd September 2020

Nice

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