Honey Soy Salmon– marinated in a sweet honey and orange chili sauce and oven-baked until moist and flaky, this salmon is perfect served with a side of creamy goat cheese mashed potatoes and sautéed spinach.
I don’t know about you guys but September is always a busy month at my house. The days are getting shorter, school is officially back in session, and work is busy. I would be lost without my backup collection of fast and easy salmon dinners like this Marinated Salmon Apple Salad, this Macadamia Crusted Salmon, or today’s Honey Soy Salmon.
To mix things up, I served this salmon with creamy goat cheese mashed potatoes and sautéed spinach. I like to think of it as a fusion of Asian and American favorites. The creamy potatoes topped with sweet chili sauce smothered salmon…
OMG you guys, it’s the most creamy, sweet, salty, tangy, beautiful combination. It works. Trust me.
Ingredients in this Honey Soy Salmon with Goat Cheese Mashed Potatoes
- Salmon fillets
- Low-sodium soy sauce
- Fresh orange juice
- Sweet chili sauce
- Olive oil
- Red potatoes
- Half and half
- Goat cheese
- Sesame seeds
I should point out that I didn’t include the spinach in there because this post is more salmon and goat cheese potato focused. However, if you love sautéed spinach, all you need is a bunch of fresh baby spinach and either a splash of soy sauce or balsamic vinegar or something slightly salty. Or not. You really don’t need either of those.
I think the best thing I can do here is add a post for sautéed spinach separately with different flavor and combo ideas. Yes, ok. Hang tight for that 🙂
Why I love this Honey Soy Salmon and Goat Cheese Mashed Potatoes
- It’s easy to prepare and make. But that’s basically a requirement for nearly all my cooking.
- It’s different. Ok, so it’s true. You do not have to serve this salmon, or any salmon, with mashed potatoes. However, I highly recommend you try it one day. The Asian flavors with the creaminess of the goat cheese and potatoes are pretty much the best.
- There are hidden veggies in there. No, I’m not talking about the spinach. I’m talking about the mashed potatoes! You’d never know that I added an entire head of cauliflower to that mash. Your kids won’t know either.
- It’s sweet and savory, just how I like it.
- The whole family will (probably) eat it. OK, so I can’t promise anything here, but my 5 year old loved this honey soy the salmon and did eat some of the potatoes. Sadly, no spinach.
- The Leftovers. Yes, you actually WANT leftovers because they taste just as awesome the next day.
Which reminds me, this honey soy salmon and goat cheese mashed potatoes are easy to prepare, at least partially, ahead of time. If you know you’ll be short on time for dinner, try to prepare the mashed potatoes ahead of time, in addition to the marinade. Simple marinade the salmon for 10 minutes as the oven preheats and prepare your favorite veggie side dish as the salmon cooks. So easy.
Don’t forget to check out these other delicious salmon recipes
- Salmon Crab Cakes
- Citrus Smoked Salmon Salad with Sweet Orange Mustard Vinaigrette
- Easy Sheet Pan Chili Lime and Orange Salmon
- Grilled Salmon Burgers with Garlic Lemon Aioli
- Asparagus and Avocado Potato Salad with Poached Egg and Salmon
- Sweet Chili Miso Salmon Salad with Beets and Oranges
- Fresh Spring Salad with Smoked Salmon and Honey Dijon Vinaigrette
- Sesame Crusted Salmon Burgers with Thai Cabbage Slaw
- Cioppino Recipe (Seafood Stew)
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Oven Baked Salmon with Goat Cheese Mashed Potatoes
- 4 salmon fillets
- ¼ cup low-sodium soy sauce
- 3 tablespoon honey
- 5 cloves garlic - minced
- 1 large orange - juiced
- 2 tablespoon Sriracha
- 2 tablespoon sweet chili sauce
- 1 tablespoon olive oil
- 2 lbs red potatoes
- 1 head cauliflower - chopped into large florets
- ½ cup half and half
- ¼ cup butter
- 4 ounces goat cheese
- salt and pepper - to taste
- Sesame seeds - to garnish
- Serve with sautéed spinach or other preferred veggie - if desired
- In a medium bowl whisk together the soy sauce, honey, garlic, orange juice, and Sriracha.
- Transfer the marinade to a large ziplock bag along with the salmon, fully coating the salmon in the marinade. Allow salmon to marinate for at least 30 minutes.
- Meanwhile, wash and chop potatoes into approximately equal sized chunks. Add potatoes to a large pot of cold salted water over high heat. Bring to a boil.
- Once boiling add the cauliflower florets and continue to cook until potatoes and cauliflower are fully cooked. Immediately remove from heat and drain.
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Transfer potatoes and cauliflower back to the large pot over low heat. Add the half and half, butter, goat cheese, plus salt and pepper. Mash the potatoes and cauliflower until desired consistency and texture is reached (I prefer chunkier mashed potatoes). Add additional half-and-half or goat cheese, as needed, and season with additional salt and pepper, to taste.
- Transfer the salmon to a lined baking sheet and bake for 8-12 minutes, or until fully cooked.
- Serve salmon over mashed potatoes and cauliflower with a side of sautéed spinach, if desired. Drizzle salmon with additional sweet chili sauce, and sprinkle with sesame seeds.
- Tip- reserve remaining marinade and bring to a rolling boil in a small saucepot over medium heat. Reduce heat to low and simmer for 5 minutes stirring continuously. Season with additional fresh orange juice, honey, or soy sauce, to taste (do not consume without boiling first).
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)