Recipe courtesy of Kardea Brown

Soy Molasses Salmon

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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1/3 cup soy sauce

1/4 cup molasses 

1 tablespoon sesame or olive oil

2 teaspoons minced garlic 

1 teaspoon ginger powder 

1 teaspoon fish sauce 

1 teaspoon rice wine vinegar 

1 teaspoon honey 

2 tablespoons canola oil 

Four 6-ounce skin-on salmon fillets 

Kosher salt and freshly ground black pepper

Black and white sesame seeds, for serving 


  1. Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.
  2. Heat a large skillet over medium-high heat and add the canola oil. Add the salmon skin-side down and cook until the skin is brown and crispy, 2 to 3 minutes. Sprinkle the salmon with salt and pepper and drizzle with a little of the sauce, then flip and cook until the salmon is about medium, another minute or two. Depending on the thickness of salmon, you may need more or less time.
  3. Allow the salmon to rest for 3 to 5 minutes. Drizzle with more sauce before serving and sprinkle with sesame seeds.