This dish feels extra fancy but couldn’t be simpler to prepare. In fact, you can prep part of this meal at home ahead of time. So when the sun starts to set and your campmate asks what’s for dinner, you can tell them “Honey Soy Glazed Salmon. It’ll be ready in about 20 minutes.”

Saute the veggies, pan-sear the salmon on both sides, and then a quick reduction of the glaze and you’re ready to go.

Serve with some white rice on the side and you’ve got a meal that looks like it would cost $22 at a restaurant. You get all the “wow factor” without requiring all that much work to make.

So if you’re looking to spruce up your camp cooking repertoire, this is a great recipe to start with. 

  • Cook this meal in a non-stick skillet. Due to the sticky nature of the glaze and the delicate nature of the fish, it will be much more difficult if you use a cast-iron skillet. For two salmon filets, find either a 10″ or 12” skillet to be about the right size
  • Make the glaze ahead of time so you don’t have to bring extra bottles in your camping supplies. Simply combine all the glaze ingredients in a small, sealable jar and store it in your cooler.
  • Serve this honey-soy glazed salmon over a bed of rice. Quickly toast one cup of white rice in a bit of sesame oil along with a teaspoon each minced garlic & ginger. Add 2 cups water, cover and reduce the heat to low for 20 minutes, until the rice has absorbed all the water.

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 2 tablespoons oil, divided
  • 4 oz mushrooms
  • 4 oz baby bok choy, stems removed and sliced, leaves roughly chopped
  • 1/4 teaspoon salt
  • 2 6oz salmon fillets

Instructions

  1. Add soy sauce, honey, toasted sesame oil, minced garlic, and minced ginger to a small bowl and stir to combine. Set aside.
  2. Heat 1 tablespoon oil in a skillet over medium. Add the mushrooms and the bok choy stems and saute 5 minutes until the mushrooms begin to brown. Add the bok choy leaves and cook until barely wilted, about 30 seconds. Move the vegetables to the sides of the skillet.
  3. Add remaining 1 tablespoon oil to the skillet and place the salmon fillets skin-side down. Brush the top with some of the soy-honey glaze. Cook 3-4 minutes, then flip and cook 2-3 minutes more.
  4. Remove the salmon and veggies from the skillet. Pour in the soy-honey mixture and increase the heat to medium-high. Simmer the sauce until thickened.
  5. Divide the salmon and veggies between two plates, then drizzle the sauce over the salmon. Enjoy!