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Honey Salmon with Ginger Scallion Sauce

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Honey-roasted salmon is topped with a sizzling ginger scallion sauce and served over rice with a squeeze of lime. So fresh and flavorful and ready to go in 30 minutes!

Say hello to our latest favorite 30-minute meal!

I’ve been on a major ginger scallion sauce kick these past few months, sizzling up a quick batch of the Cantonese-inspired, 5-ingredient sauce to drizzle on everything from veggies to steak, salads, noodles, and more. But one of my favorite pairings has been this simple honey-roasted salmon and green beans situation, roasted up on a single sheet pan, served over rice, drizzled with the ginger scallion sauce and finished with a generous squeeze of fresh lime. The blend of sweet, salty, umami, tangy flavors here is just perfect. And it all comes together easily in just 30 minutes…always a win!

We’re quite partial to the pairing of salmon and green beans here in our home, but you could easily swap in a different protein or veggie here if you prefer. We’ve also made this one successfully on the grill, if you don’t feel like heating up the oven this time of year. And while the dish is lovely served over rice (I take a shortcut by heating up frozen brown rice from Trader Joe’s), you could just as easily serve it over noodles or another grain, or just enjoy the fish and veggies on their own.

Enjoy, enjoy!

Honey Salmon Ingredients

Here are a few brief notes about the ingredients you will need to make this honey salmon recipe:

  • Salmon filets: When shopping for salmon, look for filets that are fresh, firm, moist, and vibrantly colored (no browning), ideally with an even thickness so that they will cook uniformly.
  • Soy sauce: Low-sodium soy sauce adds salty, umami flavor to the marinade to balance out the sweetness of the honey.
  • Honey: Honey brings a natural sweetness to the dish and forms a sticky, caramelized glaze when roasted.
  • Lime: The bright and tangy flavor of lime juice helps to cut through the richness of the salmon and brighten up all of these yummy flavors. Highly recommend serving the dish with extra limes for squeezing.
  • Green beans: We love roasting up a batch of French green beans (haricots verts), whose thin and tender texture cooks perfectly alongside the salmon filets.
  • Rice: We’ve been saving time by heating up a frozen bag of pre-cooked brown rice (I buy mine from Trader Joe’s!), but feel free to serve this dish over whatever rice or noodles that you love best.
  • Ginger scallion sauce: Easy to make with 5 classic ginger scallion sauce ingredients — scallions (both the green and white parts), fresh ginger and garlic (grated or finely minced), soy sauce (I used low-sodium), and a mild-flavored high heat oil (such as avocado, sunflower, grapeseed or vegetable oil).

Recipe Tips

Full instructions for how to make this dish are included in the recipe box at the bottom of this post, but here are a few additional tips to keep in mind:

  • Please be sure to use a heatproof bowl when mixing the sauce. It’s *critical* to use some type of heat-proof bowl, measuring cup or saucepan that can withstand the heat of the oil when making the ginger scallion sauce. (Please don’t use a plain ceramic or glass bowl — it can break or explode!)
  • Or…just use mix the sauce in the saucepan. If you’d rather not risk any accidents with pouring hot oil, you can also just remove your saucepan from the heat and add the scallion, ginger, garlic and soy sauce directly to the oil in the saucepan.
  • Use an instant-read thermometer for the salmon. As always, I highly recommend using an instant-read thermometer to measure the temperature of the salmon. I generally pull it from the oven once the thickest part of the filets reaches 135°F, as the salmon will continue to cook slightly more as it rests, but feel free to cook more or less to taste. (The FDA recommends cooking salmon to an internal temperature of 145°F.)
  • Add plenty of lime juice. The tangy flavor of freshly-squeezed lime juice is essential for finishing this dish, so I recommend serving each bowl with extra wedges for squeezing over the salmon, green beans and rice.

Recipe Variations

This recipe is quite flexible, so please feel free to customize it as you wish! For example, feel free to…

  • Make it spicy: Add a spoonful of sriracha, chili crisp, or crushed red pepper flakes to the sauce.
  • Add sesame: Add sesame seeds or a drizzle of toasted sesame oil to the sauce.
  • Add herbs: Serve the dish topped with chopped fresh chives, cilantro, mint or Thai basil.
  • Use a different protein: Use chicken, steak, pork, shrimp or scallops in place of the salmon. (Cooking times will vary according to the protein.)
  • Use different veggies: Roast a different type of vegetable alongside the salmon, such as asparagus, bell peppers, broccoli, Brussels sprouts, carrots, cauliflower, mushrooms, onions, or zucchini. (Cooking time will vary according to the type and cut of vegetables used.)
  • Cook it on the grill: We’ve also cooked this recipe outside on the grill and it’s extra-delightful with that hint of charred flavor! I recommend using a grill basket to cook the green beans.

More Easy Salmon Recipes

Looking for more easy salmon recipes to try? Here are a few of our favorites:

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Honey Salmon with Ginger Scallion Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ali
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x


Honey-roasted salmon is topped with a sizzling ginger scallion sauce and served over rice with a squeeze of lime. So fresh and flavorful and ready to go in 30 minutes!



Salmon Ingredients:

  • 4 salmon filets
  • 2 teaspoons soy sauce
  • 2 tablespoons honey
  • fine sea salt and freshly-ground black pepper
  • 1 tablespoon olive oil
  • 12 ounces French green beans
  • 2 limes
  • 4 cups cooked brown or white rice

Ginger Scallion Sauce Ingredients:

  • 1/2 cup avocado oil (or another mild high-heat oil, such as sunflower, grapeseed, or vegetable oil)
  • 6 scallions (~75 grams), thinly sliced
  • 2 tablespoons finely minced or grated fresh ginger
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon soy sauce


  1. Prep the oven and baking sheet. Heat oven to 425°F and line a large baking sheet with parchment paper.
  2. Prep the salmon. Place the salmon filets skin-side-down at the end of the prepared baking sheet. Whisk together the soy sauce and honey in a small bowl until combined, then brush it evenly on top of the salmon.
  3. Prep the green beans. Lay the green beans in a tight pile on the other end of the baking sheet and drizzle with the olive oil. Toss until evenly coated, then arrange the green beans in an even layer covering the rest of the baking sheet. Season the green beans and the salmon generously with salt and pepper.
  4. Roast. Bake for 10 minutes, or until the salmon is cooked to your liking. (I prefer to remove my salmon when the internal temperature measures 135°F, as it will continue to cook slightly more as it rests. Please note that cooking time will vary depending on the thickness of your salmon filets.) Transfer the pan to a wire cooling rack and drizzle the salmon and green beans with the juice of 1 lime.
  5. Make the ginger scallion sauce. Heat the oil in a small saucepan over medium-high heat until tiny bubbles begin to form around the sides of the pan. (If you drop a scallion in the oil, it should sizzle vigorously.) While the oil is heating, combine the white parts of the scallions, ginger and garlic in a small heat-proof* (see note below) bowl or measuring cup. Once the oil is hot, very carefully pour it on top of the scallion mixture (it will sizzle and sputter!) and gently stir to combine. Add the soy sauce and the green parts of the scallions stir to combine. Taste and season with extra salt and pepper as needed.
  6. Serve. Serve the salmon and green beans over rice, topped with the ginger scallion sauce and served with extra lime wedges for squeezing, and enjoy!


Heatproof bowl: It is essential to use a heatproof bowl (or measuring cup, saucepan, etc) when working with hot oil so that it does not accidentally break or explode. Or if you would rather not risk any accidents with pouring hot oil, you can also just remove the saucepan from the heat and add the scallion, ginger, garlic and soy sauce directly to the hot oil.

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One comment on “Honey Salmon with Ginger Scallion Sauce”

  1. I am not going to lie .. we cannot afford salmon but we can afford chicken thighs so made it with 8 thighs … and I had to put the leftovers in the fridge or they would have been eaten in one fell swoop. I baked them for about 35 minutes adding the green beans in for the last 10 minutes…I did not need to toss the beans in oil as the chicken had enough juice and fat run off to make them not stick.

    If you want them super crunchy-almost “fried” then toss in oil in a bowl on the side and then add them to sheet that way.