Sunday, August 24, 2008

Honey Ginger Glazed Salmon

Thanks to my big bag of Sam’s Club frozen salmon, I’ve cooked a fair amount of salmon.  It also happens to be my favorite fish!  After I cooked this recipe the first time, The Boy proclaimed it to be one of his favorites out of all the quick dinner meals I cook during the week.  That was a big step.  Usually all I get outta him is “Thanks boo, that was good.”  I enjoy feedback!  I definitely recommend this recipe.  It was tasty!  I will mention, I didn’t make the arugula salad that goes with it. But I make the dressing and put it over whatever salad green I have on hand. Usually romaine.


Honey Ginger Glazed Salmon


2/3 cup honey
1/4 cup fresh lemon juice, divided
2 tablespoons warm water (100° to 110°)
1 1/2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/2 teaspoon salt, divided
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
4 cups trimmed arugula


Preheat oven to 350°.

Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven.

Preheat broiler.

Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish.

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