Honey Garlic Salmon
Lately I’ve been getting lots of honest comments from people who visit me and want to cook my stuff and have general questions or people who have cooked my stuff and came back to let me know how it all went. These comments make my day. It tells me there are actually people out there that trust me enough to spend money on ingredients and time in the kitchen. So keep them coming! I love it! I’ll be honest and let you all know if I don’t have the answer to things and do my best to make cooking and eating at home fun
If you’re talented at eyeballing the weight of salmon, then great! If not, maybe a kitchen scale will help. I got mine awhile back around since starting a blog. About the time I realized “Oh hey, maybe I need to measure stuff”. Growing pains.
Baking time will vary depending on how thick your fillet is. The standard rule of thumb is to cook for 10 minutes per inch of thickness which is measured from the salmon’s thickest point. That’s about it! What you’ll get is savory and sweet moist, flaky salmon. Not too shabby for dinner!
1 lb. salmon fillet
1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce
Combine the sauce ingredients and marinate the salmon in the sauce for 15-30 minutes. Arrange salmon on a foil-lined baking sheet and bake at 350 degrees F for 15-20 minutes depending on thickness, basting the salmon with the leftover marinade halfway through
Over medium high heat, bring the leftover marinade sauce to a boil and simmer for 3-5 minutes until reduced * Dish and serve the salmon hot drizzled with reduced sauce
For a slightly crisp and caramelized top, sear the top of the salmon over medium high heat for 1-2 minutes before baking.
*If you are uncomfortable reducing the marinade to use as a drizzle, you can divide the sauce into half; half for marinade/basting and half to reduce for a drizzle. If you want even more sauce, double the sauce ingredients before diving it into half.