Baked honey ginger salmon is a tasty explosion of flavor that is incredibly quick and easy to make. It’s perfect for a busy weeknight.
- 1/3 cup low-sodium soy sauce, gluten-free tamari, or Bragg’s Liquid Aminos
- 1/3 cup honey
- 1 1/2 Tablespoon white wine vinegar
- 1 1/2 teaspoons freshly grated ginger
- 3 cloves garlic, finely minced
- 2 6-ounce skin-on salmon fillets
- Olive oil
- 3 green onions, sliced (green parts only)
- Sesame seeds, for garnish
- In a small bowl, whisk together soy sauce, honey, vinegar, ginger, and garlic.
- Place salmon in a baking dish large enough to fit both pieces without overlapping. Pour half of the marinade over the pieces of fish. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375˚F, and reposition oven rack so that it is in the center.
- Lightly coat a baking sheet with olive oil. Remove fillets from the marinade and place on the baking sheet. Bake until the flesh flakes easily with a fork, about 12-15 minutes.
- Meanwhile, add reserved marinade to a small saucepan and place over medium heat. Bring to a boil and cook until reduced to a glaze, about 5 minutes.
- Plate the fish with the reduced glaze on top. Garnish with sliced green onion and sesame seeds before serving.
- Category: Fish
- Method: Baking
- Cuisine: Protein
Keywords: salmon, honey, ginger, scallions