- 4 salmon filets (if making less then adjust the amount of marinade)
- 1/2 cup honey
- 1/3 cup reduced sodium soy
- 2 tsp. minced garlic
- 1 tsp. minced fresh ginger (if you choose to omit because you don’t like ginger it will still be very good)
- optional for garnish: chopped scallion, sesame seeds, sprinkle of parsley for color
Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl (I added a sprinkle of dried parsley for color– try chopped scallion!). Pour half of this sauce over the salmon filets, coating them well.
Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
Line the marinated salmon filets on the baking sheet. You can hold onto this used marinade– see step 4. Bake for 15-20 minutes depending on thickness (about 10 minutes per 1-inch inch thickness– measured from the thickest part of the filet). You can broil the salmon for the last 3 minutes for crispier edges. **Highly recommend broiling at the end!
Now, the glaze: Pour the remaining, unused marinade into a small saucepan or skillet. If you want, you can add the remaining (used) marinade as well. Bring to a boil, then reduce heat low-medium and allow to simmer for 4 minutes. Remove from heat and allow to cool and thicken.
Remove cooked salmon from the oven. Some of the glaze may have browned on the edges. You can discard this.
Garnish the salmon with any of the listed options. Serve with a side and additional glaze.