Honey Soy Salmon with Seaweed Salad

  • 15MINS
  • 15MINS
  • 364KCAL

The distinct flavour of seaweed pairs perfectly with the honey soy salmon in this dish – perfect if you're counting calories or following a plan like Weight Watchers.

Easy Peasy Honey Soy Salmon with Seaweed Salad pinchofnom.com
4

NutritionPer Serving

  • Calories364
  • Carbs8.9g
  • Protein35g
  • Fat20g
  • Saturates3.7g
  • Sugars8g

Honey Soy Salmon with Seaweed Salad - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

Seaweed might seem like a strange ingredient to use in a salad, but it’s actually delicious – trust us! There are thousands of different types of seaweed in the world and, although some are edible, there are some types that aren’t, so don’t be tempted to chow down on seaweed that you find on the beach!

We’ve used a type of seaweed called wakame in this recipe as it has a really distinct, strong flavour and texture, but you can use whatever seaweed you can find. Packed full of omega-3 fatty acids and super healthy, seaweed is a fantastic addition to soups, stir fries, rice dishes or even salads like this one.

This Honey Soy Salmon with Seaweed Salad recipe is a really light, fresh dish that’s packed full of flavour. It’s a perfect light meal to enjoy on those warmer summer days!

We made this recipe for comedian, writer and presenter of Crazy Delicious, Jayde Adams for our podcast ‘The Magic Ingredient’. Here is Jayde with the finished dish:

Jayde Adams - The Magic Ingredient

You can listen to the episode here:

What diets is this Honey Soy Salmon with Seaweed Salad suitable for?

This Honey Soy Salmon with Seaweed Salad is suitable for dairy free diets.

It can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives:

  • Light soy sauce
  • Fish sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Honey Soy Salmon with Seaweed Salad recipe?

  • You need to count 6 Points per portion of this Honey Soy Salmon with Seaweed Salad recipe if you’re on WW Green.
  • You need to count 1 Points per portion of this Honey Soy Salmon with Seaweed Salad recipe if you’re on WW Blue.
  • You need to count 1 Points per portion of this Honey Soy Salmon with Seaweed Salad recipe if you’re on WW Purple.

Honey Soy Salmon with Seaweed Salad - Pinch of Nom Slimming Recipes

Do you need any special ingredients to make this Honey Soy Salmon with Seaweed Salad?

You should be able to find edible seaweed in most supermarkets – most likely in the world foods aisle. If you’re struggling to find it, then you can also pick it up in Asian and International stores, or online.

Honey Soy Salmon with Seaweed Salad - Pinch of Nom Slimming Recipes

How many calories are in this Honey Soy Salmon with Seaweed Salad?

There are 364 calories per portion in this Honey Soy Salmon with Seaweed Salad, which means it falls into our Everyday Light category. 

This Honey Soy Salmon with Seaweed Salad is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Honey Soy Salmon with Seaweed Salad - Pinch of Nom Slimming Recipes

Step 1

Preheat the oven to 190°C.

Step 2

Soak the wakame seaweed in a bowl of cold water – you need plenty of water as the seaweed will swell. Soak for 6-8 minutes.

Step 3

In a bowl mix the salmon marinade ingredients – 1 tbsp soy sauce, 1 tsp honey, juice and zest of half a lime.

Step 3 pinchofnom.com

Step 4

Pour the marinade over the salmon fillets and set to one side. For best results, place in the fridge for an hour.

Step 4 pinchofnom.com

Step 5

Drain and squeeze the seaweed, then place onto a chopping board and chop. Put back into the bowl.

Step 5 pinchofnom.com

Step 6

Heat an ovenproof pan over a high heat and spray with some cooking spray. Put the salmon fillets into the pan, skin side down, and cook until you start to see the salmon turn white just above the skin. This should take around 5 minutes.

Step 7

Pour over any remaining marinade, then place the pan in the oven. Cook for approximately 15 minutes.

Step 8

Peel and julienne/grate the carrots and then place them into the bowl with the seaweed.

Step 8 pinchofnom.com

Step 9

Finely slice the spring onions and put in the bowl with the carrots and seaweed.

Step 9 pinchofnom.com

Step 10

Cut the radishes into quarters, slice the sugar snap peas in half and put in the bowl with the carrots, seaweed and spring onions.

Step 10 pinchofnom.com

Step 11

In a clean bowl, mix the remaining 1 tbsp light soy sauce, rice vinegar, fish sauce, juice of 1 lime, sugar, ginger and sriracha.

Step 12

Pour over the salad, mix well and then split the salad between 4 plates.

Step 13

Place the cooked salmon fillets on top of the salad and serve.

Honey Soy Salmon with Seaweed Salad - Pinch of Nom Slimming Recipes

What could I serve with this Honey Soy Salmon with Seaweed Salad?

This dish really is a meal in itself, but if you wanted to serve it with some accompaniments, then the following would work really well:

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How do you know when this Honey Soy Salmon with Seaweed Salad is cooked?

You should cook your salmon until the fish is cooked and pale pink throughout. This should take around 20 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

Honey Soy Salmon with Seaweed Salad - Pinch of Nom Slimming Recipes

How long can you keep this Honey Soy Salmon with Seaweed Salad in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Honey Soy Salmon with Seaweed Salad in the fridge for approximately 3 days or so.

Can I freeze this Honey Soy Salmon with Seaweed Salad?

No, we wouldn’t recommend freezing this recipe.

Honey Soy Salmon with Seaweed Salad - Pinch of Nom Slimming Recipes

How do I reheat this Honey Soy Salmon with Seaweed Salad?

We don’t recommend reheating this dish – it’s best enjoyed freshly prepared!

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Honey Soy Salmon with Seaweed Salad

The distinct flavour of seaweed pairs perfectly with the honey soy salmon in this dish - perfect if you're counting calories or following a plan like Weight Watchers.
  • Prep Time
    15 MINS
  • Cook Time
    15 MINS
  • KCals 364
  • Carbs 8.9G
WW Points
  • 6 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 4 salmon fillets (approx 130g each)
  • 15 g dried wakame seaweed
  • 100 g sugar snap peas
  • 3 medium carrots peeled
  • 1 bunch spring onions
  • 8 radishes sliced
  • 2 tbsp light soy sauce
  • 1 tsp clear honey
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 1 pinch of sugar
  • 1/2 tsp grated fresh ginger
  • zest of half a lime
  • juice of 1 1/2 limes
  • 4 drops sriracha
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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Instructions

  1. Preheat oven to 190°C.
  2. Soak the wakame seaweed in a bowl of cold water - you need plenty of water as the seaweed will swell. Soak for 6-8 minutes.
  3. In a bowl, mix the salmon marinade ingredients - 1 tbsp soy sauce, 1 tsp honey, juice and zest of half a lime.
  4. Pour the marinade over the salmon fillets and set to one side. For best results, place in the fridge for an hour.
  5. Drain and squeeze the seaweed, then place onto a chopping board and chop. Put back into the bowl.
  6. Heat an ovenproof pan over a high heat and spray with some cooking spray. Put the salmon fillets into the pan, skin side down, and cook until you start to see the salmon turn white just above the skin. This should take around 5 minutes.
  7. Pour over any remaining marinade, then place the pan in the oven. Cook for approximately 15 minutes.
  8. Peel and julienne/grate the carrots and then place them into the bowl with the seaweed.
  9. Finely slice the spring onions and add to the bowl with the carrots and seaweed. 
  10. Cut the radishes into quarters, slice the sugar snap peas in half and put them in the bowl with the carrots, seaweed and spring onions.
  11. In a clean bowl, mix the remaining 1 tbsp light soy sauce, rice vinegar, fish sauce, juice of 1 lime, sugar, ginger and sriracha.
  12. Pour over the salad, mix well and then split the salad between 4 plates.
  13. Place the cooked salmon fillets on top of the salad and serve.

Recipe notes

Why not use a julienne peeler to slice your carrots?

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2 comments

See what others have to say

Michelle johnstoneMonday 25th May 2020

Where can I buy wakame seaweed

Reply

    Holly LevellTuesday 26th May 2020

    Hi Michelle, You should be able to find edible seaweed in most supermarkets down the world foods aisle. If you’re struggling to find it, you can also find it in Asian and International stores, or online. Hope that helps!

    Reply

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