Soy Honey Salmon
This Soy Honey Salmon is SO EASY! A sweet and savory glaze makes tender salmon filets a perfect weeknight dinner or special occasion delight.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Meat Thermometer
- Whisk
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 to 2 lbs fresh salmon cut into individual filets
- 1 ½ teaspoons sea salt to taste
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 0.5 cup honey
- 2 tablespoons liquid aminos or soy sauce
Instructions
- Whisk together the honey, liquid aminos (or soy sauce), garlic powder, paprika, and sea salt in a mixing bowl until well combined.
- Preheat your oven to 400°F (200°C) to achieve perfect caramelization on the salmon.
- Place the salmon filets on a baking sheet lined with parchment paper. Drizzle the avocado or olive oil evenly over the filets.
- Pour the marinade over the salmon filets, coating each piece generously. For best flavor, marinate for at least 15 minutes, up to an hour if possible.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove the salmon from the oven and let it rest for a couple of minutes. Serve warm, optionally garnished with fresh herbs or sesame seeds.
Notes
- Marinate the salmon for at least 15 minutes to enhance flavor; longer marinating up to an hour is even better.
- Use a meat thermometer to avoid overcooking; salmon is done at 145°F (63°C) internal temperature.
- Substitute tamari for soy sauce to make the recipe gluten-free, or agave syrup instead of honey for a vegan option.
- Leftover marinated salmon can be stored in the fridge for up to two days before cooking, and cooked leftovers keep well refrigerated for salads or reheating.
- Grilling can be used instead of baking for a smoky flavor; use a grill basket or foil to prevent filets from falling apart.