Perfectly flaky salmon with a sweet and savory glaze that caramelizes beautifully in the oven. This restaurant-quality dish comes together in just 25 minutes.
Recipe Details
Ingredients
- 680g fresh salmon fillets, skin removed
- 60ml pure honey
- 45ml low-sodium soy sauce
- 4 cloves fresh garlic, minced
- 30ml extra virgin olive oil
- 30ml fresh lemon juice
- 1 tsp fresh ginger, grated
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 stalks green onions, sliced thin
Instructions
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Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly brush with 30ml extra virgin olive oil.
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Pat the 680g fresh salmon fillets dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Place on the prepared baking sheet.
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In a small bowl, whisk together 60ml pure honey, 45ml low-sodium soy sauce, 4 cloves fresh garlic, 30ml fresh lemon juice, 1 tsp fresh ginger, and 1/4 tsp red pepper flakes until well combined.
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Brush half of the honey garlic mixture over the top of each salmon fillet, reserving the remaining glaze.
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Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
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Remove from oven and immediately brush with the remaining glaze. The residual heat will help caramelize the sugars in the 60ml pure honey.
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Garnish with 2 stalks green onions and serve immediately while the glaze is still glossy and warm.
Tips
Perfect Doneness: Salmon is done when it flakes easily with a fork and the center is just slightly translucent. Don't overcook as it will continue cooking from residual heat.
Glaze Variations: Add a tablespoon of rice vinegar for tang, or substitute maple syrup for honey for a different flavor profile.
Make-Ahead: The glaze can be prepared up to 2 days in advance and stored in the refrigerator. Bring to room temperature before using.
Serving Suggestions: Pair with steamed jasmine rice and roasted vegetables, or serve over a bed of Asian-style slaw for a lighter meal.
Storage: Leftover salmon keeps in the refrigerator for up to 3 days and makes excellent salad topping or sandwich filling.