Pin it
I stumbled upon this Honey-Soy Glazed Cod when I needed a quick yet impressive meal for guests. It's now my favorite fish recipe that always gets compliments. The sauce perfectly balances sweet and savory with hints of ginger and sesame that makes everyone beg for my secret. And guess what? It only takes 20 minutes from start to finish - just what you need when you want something fantastic but don't have all night to cook.
Easy but Impressive
What makes this dish so great is how it turns basic ingredients into something that feels like fine dining. The honey-soy mixture does wonders for the cod, keeping it juicy while creating that beautiful caramelized outer layer. I keep this recipe handy for crazy weeknights, but it's also my go-to for having friends over. They always think I spent ages in the kitchen when it was actually super quick.
Ingredient List
- Cod fillets: Works well with either fresh or thawed frozen ones.
- Honey: Any kind will do, or swap in maple syrup if you're out.
- Soy sauce: This gives our glaze its salty kick.
- Sesame oil: A tiny bit adds wonderful nutty flavor.
- Rice vinegar: For a bit of tang, or use lime juice instead.
- Fresh garlic and ginger: Don't go for powder here, the fresh stuff makes all the difference.
- Garnishes: Some sesame seeds and green onions to make it look fancy.
Pin it
Cooking Steps
- Mix your glaze:
- Combine soy sauce, honey, vinegar, sesame oil, garlic and ginger in a small bowl. I throw in some sesame seeds too for a bit of crunch.
- Prepare your cod:
- Make sure to really dry those fillets with paper towels then coat them with the glaze. Pop them in the fridge for a bit if you've got spare time.
- Get ready to cook:
- Set your broiler to low, put some parchment on a baking sheet and arrange your fish. Brush more glaze all over them.
- Cook them up:
- Watch them for about 12 minutes, adding more glaze every so often. To finish, turn up the heat until they get that golden look.
- Final touches:
- Add a sprinkle of green onions and serve while they're still hot and glistening.
Pin it
Pro Tips
After making this so many times, I've picked up a few tricks. You must dry the cod completely or the glaze won't stick properly. A meat thermometer helps you nail the perfect doneness. I always make more sauce than needed and cook it down in a small pan. It makes an amazing drizzle for serving. And don't walk away during those last minutes under the broiler. It can go from perfect to ruined in a flash.
Great Side Dishes
This cod tastes amazing over a bed of jasmine rice that soaks up all that yummy sauce. Sometimes I'll throw together some quick stir-fried vegetables or sesame noodles to go with it. For lighter meals, I serve it with mixed greens and roasted asparagus. Just make sure whatever you pick can catch all that delicious glaze.
Storing Extra Portions
If you end up with extra fish, it'll stay good in the fridge for a day or two in an airtight container. When you want to eat it again, don't use the microwave. Instead, warm it slowly in a 300°F oven or in a pan on low heat. I like to add any extra glaze while heating it up again to keep the fish nice and juicy.
Tasty Variations
Sometimes I add a bit of Sriracha to the glaze when we want something spicy. You can try this same recipe with other fish like halibut or haddock too. A handful of fresh cilantro on top gives everything a nice freshness, and a quick squeeze of lime just before eating brings all the flavors to life. Lately I've been putting it on top of ramen with some pickled veggies and it's been a huge hit.
Pin it
Make It Yours
Don't be afraid to switch things up with this dish. Try adding crushed peanuts or toasted coconut for extra texture. The glaze tastes great on chicken and even works well with tofu for your veggie friends. Play with different spices and toppings until you find what you love most. That's the fun part of cooking. It's all about tweaking recipes until they're just right for you and your family.
Frequently Asked Questions
- → Can I use a different fish?
Absolutely! Try white fish like haddock, halibut, or sea bass. Just tweak cooking time for thicker cuts.
- → How will I know it's cooked?
The glaze should caramelize, and the fish should flake and hit 135-140°F on a thermometer.
- → What if I don't have honey?
No problem! Brown sugar or maple syrup works. Lime juice also swaps well for rice vinegar. Keep the same ratios.
- → Do I have to use a broiler?
Not at all. Pan-fry it on the stove or cook it on the grill. Just adjust your timing.
- → How long should I marinate it?
Keep it between 30 minutes to 2 hours. Longer can change the fish texture due to acids in the marinade.
Conclusion
This honey-soy cod is a speedy seafood option that's packed with flavor. Tender fish broiled to have a caramelized outside and a soft inside.