Description
Learn how to make delicious soy glazed salmon fillets with this easy recipe. Perfect for a quick and healthy dinner option. Click to get cooking!
Ingredients
- 4 salmon fillets, about 6 ounces (170g) each
- 1/3 cup (80ml) reduced sodium soy sauce (or regular)
- 1/3 cup (113g) honey
- 1 Tablespoon (15ml) sesame oil (or olive oil)
- 3 garlic cloves, minced (or 2 teaspoons (10 ml) jarred/minced)
- 1 teaspoon (5 ml) peeled minced fresh ginger
- optional for garnish: chopped green onion and/or sesame seeds
Instructions
- Prepare the salmon: Place the fillets into a large resealable plastic bag or a shallow container. In a separate bowl, combine the soy sauce, honey, sesame oil, garlic, and ginger by whisking them together. Pour around half of this mixture over the salmon, ensuring it is evenly coated by turning the fillets. Seal the bag or cover the container, then chill in the refrigerator for at least 15 minutes, extending up to 4 hours if desired.
- As you wait, set your oven to 375°F (191°C) to preheat. Prepare a baking tray by lining it with foil, parchment paper, or a silicone mat, and set it aside.
- Arrange the marinated salmon fillets on the prepared tray, with the skin facing downward. You can keep the marinade that was used for later reference in step 5. Cook the salmon for 15–20 minutes or until fully done, accounting for 10 minutes of cooking per inch of thickness. (The salmon is ready when a thermometer reads at least 145°F (63°C) in the center of the thickest section.) If desired, switch the oven to broil for the last minute to add a crispy texture to the edges.
- As the salmon cooks, transfer the remaining unused marinade to a small pan or skillet over medium-high heat. You may also add the previously used marinade if you prefer. Allow it to reach a boil, then lower the heat to medium-low, letting it simmer for 3–4 minutes until it thickens slightly. Watch it closely to prevent burning, as it will bubble as it reduces. Once done, remove from the heat.
- Pour the thickened glaze over the cooked salmon and serve with optional garnishes if desired.
- Store any leftovers in the fridge for a few days and reheat according to your preference.
Notes
- Consider adding extra cloves of garlic to the marinade for a more robust flavor.
- Enhance sweetness by using darker honeys like buckwheat or wildflower.
- Add a splash of rice vinegar to the marinade for a tangy twist.
