Description
This Honey Garlic Salmon features tender fillets marinated in a sweet and savory honey-soy sauce with garlic and ginger. Baked to perfection, its a quick, flavorful meal ideal for any occasion.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- In a medium-sized bowl, combine the honey, soy sauce, minced garlic, grated ginger, olive oil, rice vinegar, and sesame oil. Whisk until well blended.
- Taste the marinade and adjust seasoning if necessary. Add more honey for sweetness or soy sauce for saltiness.
- Set aside about 1/4 cup of the marinade in a separate bowl for basting later.
- Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the remaining marinade over the salmon, ensuring each fillet is well coated. Cover or seal tightly.
- Refrigerate for at least 30 minutes, preferably 1-2 hours, but do not exceed 4 hours.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil. Lightly grease if desired.
- Remove the salmon from the marinade, allowing excess to drip off. Place skin-side down on the baking sheet. Season with salt and pepper.
- Baste the salmon fillets with the reserved marinade.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- For a caramelized finish, switch on the broiler for the last 2-3 minutes of cooking.
- Remove from the oven and let rest for a couple of minutes.
- Serve the salmon on a platter or individual plates, drizzling any remaining sauce from the baking sheet over the top.
- Garnish with sliced green onions and sesame seeds if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Set aside about 1/4 cup of the marinade in a separate bowl for basting later.
- Refrigerate the salmon for at least 30 minutes, preferably 1-2 hours, but do not exceed 4 hours.
- For a caramelized finish, switch on the broiler for the last 2-3 minutes of cooking.
- Garnish with sliced green onions and sesame seeds if desired.
- Serve with steamed jasmine rice or quinoa, roasted vegetables, or a fresh green salad.
- For a twist, try serving in lettuce wraps with shredded carrots and cucumber.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes