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Prep time
20 minutes
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Cook time
15 minutes
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Serves
6-8
Author Notes
My recipe for honey soy salmon is a satisfying, delicious dish that work well any time of year. In the colder months, prepare as the recipe below, in the oven, but in warmer months it is fantastic on an outdoor grill.
You can serve this dish family style or prepare individual plates. Fish needs to be served immediately as it does not retain heat as much as a meat dish. If you have two ovens, put one oven on the warm setting to keep all items warm as you plate. —Barbara-table&spoon
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Ingredients
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3 pounds
salmon fillet, boneless and skinless
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1/4 cup
honey (not thick but runny)
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1/4 cup
soy sauce (you may use GF soy sauce)
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2 tablespoons
sesame oil
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3 tablespoons
finely chopped garlic
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3 tablespoons
finely chopped ginger
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1 tablespoon
spring onion, chopped for garnish
Directions
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Remove any small bones on salmon, rinse with water, cut in appropriate portion size (about 2 inches) and pat dry. Set aside.
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Add honey, soy sauce, sesame oil, ginger and garlic to medium bowl and mix well.
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Place salmon in a container with lid or baking dish, pour the soy glaze over all fish coating well, and let marinate for at least 20 minutes or overnight in refrigerator.
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When ready to cook place salmon on a baking dish and heat oven to 350F degrees.
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Cook for 15-20 minutes until slightly flaky inside (temperature to 145F). I check after 15 minutes to determine how it is coming because overcooked salmon is not good.
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Place on serving dish with extra juices and garnish with spring onion. Great partner to coconut rice.
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