Nutritious and Delicious: Honey Soy Walnut Salmon

My friend Chelsea has a barbeque (which is really the only reason I became friends with her. Cat’s out of the bag! Just kidding, she also owns Settlers of Catan).


What united us will probably also tear us apart if she blocks my road again.

One day this past summer, she decided to have a BBQ and invited all of our friends. Instead of throwing some hamburger patties or hot dogs on the grill, I had the idea to make one of my favourite recipes that my mom and dad make – Honey Soy Walnut Salmon. Normally they throw it in the oven and poach it. I found the recipe on my mom’s food blog, Start With an Onion, adapted it a little for the BBQ and away we went!
And by “away we went” I mean we went on a wild goose chase for tamarind paste, which apparently doesn’t exist in Kitsilano. We finally found it at the sixth store we went to, the “Dan-D-Pack” Store (Kitsilano Natural Foods) on Stephens and Broadway. So if you can find tamarind paste, here’s the recipe! If you can’t find tamarind past a) I have a lot so ask me or b) Chelsea tried it without the paste and said it still tasted amazing.
1/2 tsp Thyme
5 bay Bay leafs
1 lemon
Start with the salmon. It takes about 20 minutes to barbeque, which is more than enough time to prepare the sauce. We had a salmon that fed 3 people and was about a foot long. Obviously cooking time may differ depending on how large the salmon is.
I’ve heard differing opinions about when to debone the salmon. Some say before (my mom), some say after (the internet) it is cooked. Cole deboned it after it cooked (and after watching youtube videos in French) and did an amazing job! None of us came across any bones.
Take the salmon and put it in a tinfoil wrap. Use enough for the edges to comfortably fold over and seal the salmon. Add thin slices of lemon and distribute them along the top of the salmon. Place the bay leaves on top, and then sprinkle the thyme over the salmon. Close the tinfoil.

It should look something like this

Place on the barbeque at medium heat and cook for 20 minutes.
Honey Soy Sauce:
5 Green onions

Olive Oil
1/3 c Soya sauce
1/3 c Honey
1 tbsp Tamarind paste
1/2 c Walnuts
1 tsp minced garlic
Combine the soya sauce and honey in a sauce pan. Heat and stir until they are completely mixed. If you’re short on time feel free to throw them in the microwave instead.
Then, thinly chop the green onions and fry them in a separate pan with a diced clove of garlic in a little olive oil. When “wilted”, as my mom says, add the walnuts and fry until brown.
Despite what my mom’s blog says, keep the walnuts in. It doesn’t make sense to take them out and is an extremely frustrating test of patience and dexterity, two things I lack.
Add the soya-honey mixture as well as the tamarind paste. Stir the sauce until it boils.
Once done, pour over the cooked, and deskinned, salmon and voila! You’re done! Enjoy and eat!
We served it with corn on the cob, a strawberry and goat cheese salad, and, of course, sangria. It was the perfect summer dish!

So delicious!


A couple of notes – although we made it on a barbeque, putting it in the oven is also a very viable option, as is poaching it on the stovetop, which is what my mother does in the winter months.

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