Sweet, sticky, and a little spicy, salmon and honey are a match made in heaven. Toss in a little ginger and garlic and this simple dish is so much greater than the sum of its parts. A microplane makes quick work of grating the ginger and garlic.
Ingredients
- 1 portion king, coho, or sockeye salmon (12 to 14 ounces), pin bones removed
- Salt and freshly ground black pepper
- ¼ cup honey
- 1 tablespoon soy sauce
- ½ teaspoon grated fresh ginger
- ½ teaspoon grated garlic
- ½ teaspoon sriracha or other hot sauce (or to taste)
- ½ teaspoon toasted sesame oil
- Steamed rice and roasted broccolini for serving
Directions
PREP THE SALMON
Preheat the oven to 375°F with a rack in the upper third position. Cut the salmon into 2 pieces and season lightly with salt and pepper.
MAKE THE HONEY GLAZE
In a small saucepan, combine the honey, soy sauce, ginger, garlic, sriracha, and sesame oil. Season with salt and pepper and bring to a simmer over medium heat. Remove from the heat.
BAKE THE SALMON
Arrange the salmon in an ovenproof skillet skin-side down and brush with some of the honey mixture. Transfer the skillet to the oven and bake, brushing the salmon 1 or 2 times with more of the honey mixture, until nearly cooked through and 125°F on an instant read thermometer, 10 to 15 minutes depending on the thickness of the fillet. Remove the skillet from the oven and preheat the broiler to high.
Brush the salmon with any remaining glaze and broil from the same rack until lightly caramelized, 1 to 2 minutes. Watch carefully to avoid burning.
SERVE
Serve with steamed rice and roasted broccolini, drizzling any pan juices over the salmon.
Pro Tips
Pair it Up
To match the sweetness of the honey, pour an off-dry riesling or grüner veltliner.
Spice it Up
Next time you’re at your favorite Asian market, look for spicy chili crisp—fried garlic chips and dried chiles in oil. Stir some into the honey before brushing over the salmon.
Change it Up
Stir fry rice with scallions and broccolini and fold in any leftover salmon for a simple salmon fried rice. Sprinkle with sesame seeds or drizzle with sesame oil before serving.
Know Your Cook
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
