Japanese

Easy · Hot

Soy‑Honey Glazed Cod

Tender cod fillets bathed in a glossy soy-honey glaze with warm ginger notes. A simple weeknight dish with deep umami character.

Recipe by

Yuki Tanaka

The Washoku Keeper

Prep

15 min

Cook

15 min

Rest

5 min

Total

35 min

Method

Make the Glaze

In a small bowl, whisk together soy sauce, honey, minced garlic, and grated ginger until well combined.

Prepare the Fish

Pat cod fillets dry with paper towels and place on a foil-lined baking sheet. Season lightly with pepper if desired.

Cook the Cod

Broil cod 4-5 minutes until fish is almost opaque. Meanwhile, brush fillets with half the glaze. Continue broiling 3 to 4 more minutes until internal temperature reaches 145°F (63°C), glaze is caramelized, and fish flakes easily.

Cook the Rice

Cook rice according to package directions until tender and fluffy.

Plate and Serve

Serve cod over steamed white rice, garnished with sesame seeds and lemon wedges.

Season the Fish

Brush cod fillets generously with glaze mixture. Reserve half the glaze for basting during cooking.

Nutri-Score

Good balance

A–E · lower is better · score 0

Calories

533

per serving

High in protein · 35gLow saturated fat · 1g

Protein

35g

Carbs

89g

Fat

Sat. fat

Fiber

Sugar

15g

Sodium

952mg

PescatarianGluten FreeHeart HealthyLow FatHigh Protein

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderFlaky

Aromas

SavoryGingeryNuttyCitrus

Kitchen Equipment

Primary Tool

Oven Broiler

Baking SheetSmall SaucepanWhisk Mixing Bowl Grater Measuring Spoons Tongs Aluminum Foil

Counter FootprintMedium

Techniques

Broiling Glazing Steaming

Safety & Storage

Cooking Temperature

Cod fillets must reach minimum internal temperature of 145°F (63°C) to ensure food safety. Use a food thermometer to verify doneness.

Allergen Warning

This dish contains fish, soy, sesame, and wheat. Notify guests of all allergens before serving. For severe allergies, prepare portions separately to avoid cross-contact.

Cross Contamination

Raw cod fillets should be handled on a dedicated cutting board separate from vegetables and ready-to-eat foods. Wash all utensils and surfaces after handling raw fish.

Storage

Leftover glazed cod should be refrigerated within 2 hours of cooking. Store in airtight container and consume within 2 days. Reheat to 165°F before eating.

Handling

When broiling, position fish at least 6 inches from broiler element. Glaze may burn quickly due to honey content - monitor closely during the final 3-4 minutes of cooking.

High Risk Population

Pregnant individuals, young children, elderly, and immunocompromised persons should ensure fish is fully cooked to 145°F. These populations are more susceptible to foodborne illness from undercooked seafood.

Pro Tips

Technique

When glazing the cod, watch carefully under the broiler. The line between perfectly caramelized and overdone is thin—but that glossy sheen is worth your attention.

Substitution

If fresh cod is unavailable, black cod or halibut work beautifully. The key is a firm, white-fleshed fish that holds the glaze without falling apart.

From the chef

Cod takes a glaze the way good rice takes heat — quietly, completely. Here, soy sauce and honey reduce together into something glossy and deep, ginger lifting the sweetness just enough to keep it honest. The fish goes under the broiler twice: once to set, once to caramelize. What comes out is tender, lacquered, and clean — the kind of weeknight dish that asks nothing of you except patience for those final minutes under the flame. Sesame seeds and a wedge of lemon finish it simply.

Yuki TanakaThe Washoku Keeper

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TagsWeeknight DinnerEasyQuickUmamiBroiledGlazedHealthyProtein Rich

AllergensFishSoySesameWheat

Source: generated · June 10, 2026