Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 4 skin-on salmon fillets; 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon freshly grated ginger; 2 cloves garlic, minced; 1 tablespoon vegetable oil; Salt and pepper to taste; Optional garnish: sliced green onions, sesame seeds

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Here is a delightful and flavorful dish that combines the natural sweetness of honey with the aromatic heat of ginger. The skin-on salmon fillets are seared to perfection, creating a crispy exterior while keeping the flesh moist and tender. The glaze, made with a simple mixture of ginger, honey, soy sauce, and garlic, caramelizes beautifully on the salmon, adding a wonderful depth of flavor. Utterly delicious!

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 4 servings 1x

Ingredients

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4 skin-on salmon fillets
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste
Optional garnish: sliced green onions, sesame seeds

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the honey, soy sauce, grated ginger, and minced garlic to make the glaze.
Season the salmon fillets with salt and pepper on both sides. Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
Place the salmon fillets skin-side down in the skillet and cook for 3-4 minutes, or until the skin is crispy and golden. Flip the fillets and brush the glaze generously over the tops.
Transfer the skillet to the preheated oven and bake for an additional 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the oven and let it rest for a couple of minutes. Serve the ginger and honey glazed salmon hot, garnished with sliced green onions and sesame seeds if desired.

Notes

Make sure to pat the salmon fillets dry before seasoning to ensure a crispy skin. When searing the fillets, use a hot skillet to achieve a beautiful golden crust. For extra flavor, marinate the salmon in the glaze for 10-15 minutes before cooking. Remember that salmon continues to cook after it’s removed from the oven, so be cautious not to overcook it. Serve with a simple salad for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 fillet
Calories: 320
Sugar: 14g
Sodium: 400mg
Fat: 18g
Carbohydrates: 15g
Protein: 26g
Cholesterol: 70mg

Pair this with...

Soy Glazed Baby Bok Choy

Start by halving or quartering your baby bok choy, depending on their size, ensuring each piece has a nice cut surface to soak up the glaze. In a pan, combine soy sauce, a touch of honey or brown sugar, minced garlic, and a splash of sesame oil. Let this mixture simmer until it thickens slightly. Now, sear the bok choy cut-side down until it's lightly charred, then flip and pour over the soy mixture, allowing it to bubble and coat the veggies. Once they're tender and well-glazed, transfer to a plate. Garnish with a sprinkle of toasted sesame seeds for a nutty crunch and a burst of flavor.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Spicy Asian Cucumber Salad

Start by slicing a cucumber into thin rounds. In a bowl, combine a splash of soy sauce, a drizzle of sesame oil, and a bit of rice vinegar for tang. Add in a pinch of sugar for balance and some red pepper flakes or a dab of chili paste for that spicy touch. Mix these together to create your dressing. Toss the cucumber slices in the dressing, ensuring they're well-coated. For an extra layer of flavor, sprinkle in some toasted sesame seeds. If you have green onions or cilantro, chop some up and mix them in. Let the salad sit for about 10 minutes to let the flavors meld.