Salmon tastes super good, and it’s also a superfood. It’s hard to find anything more delicious, healthier, or more nutritious than salmon! And, it’s quick enough to make it on even the busiest weeknight!
Salmon has zero carbs, plus it’s a protein powerhouse! In fact, just 4 ounces provides almost 22 grams of protein. This tasty fish also contains a significant amount of omega 3 fatty acids! Omega-3s are highly beneficial for your heart, your skin, and your eyes!
A four-ounce filet is an average size portion. Surprisingly, that amount is a very satisfying amount for an adult. And, it’s low in calories, too. A four-ounce portion contains just 166 skinny calories.
Garlic Honey And Soy Sauce Are All You Need For A Glorious Salmon Glaze
I bet you’ve got what you need in the pantry to make this tonight. Soy sauce, fresh garlic, and honey are all it takes to take salmon from average to amazing!
If you have time, let the salmon come to room temperature for about 10 or 15 minutes. It helps to make it bake more evenly—Preheat the oven to 425 degrees.
A quick bake in a hot oven is the secret to moist, tender, flaky, and flavorful salmon. Over-cooking salmon is a big culinary no-no.
Who doesn’t love anything garlicky, sweet, and salty? It’s a winner every time.
This glaze is seriously speedy. It’s ready in a jiffy. Just whisk it together in a dish, then brush it on and bake.
You can bake this in a cast-iron skillet or a heat-proof glass baking dish. I’ve had great success with both—lightly oil the pan or baking dish.
Pat the filets dry with a paper towel. It helps the glaze stick better. Now brush the glaze on lavishly and pop it in the hot oven.
Rule Number One Don’t Overcook The Fish
Salmon doesn’t take long to cook. Not long at all! About 10 minutes into the bake time, brush on any glaze left in the dish or around the filets.
I sprinkled some sesame seed on at this point in the baking for some crunch, presentation, and flavor. Next time, I might try some sliced almonds. I love garnishes. My motto is if it looks good, it is good!
After 12 to 15 minutes, the fish will be ready to eat. Test for doneness by twisting a knife’s tip into one of the white lines on the filet. It should flake easily and feel slightly firm to the touch.
If you have a cool instant-read thermometer, the fish is ready when it gets to 145 degrees. Once you get the hang of it, you won’t need one! You’ll be able to tell by the look and feel.
- 2 4-ounce salmon filets
- 2 Tbsp honey, raw honey is best
- 2 Tbsp soy sauce
- 2 small cloves of garlic, pressed
- About 1 Tbsp sesame seed for garnish, optional
- Preheat the oven to 425 degrees.
- Allow the salmon to come to room temperature. Pat the filets dry with paper towels.
- Whisk together the honey, soy sauce, and garlic.
- Lightly oil an oven-proof baking dish or cast-iron skillet and place salmon filets in it.
- Brush the glaze liberally over filets and pop them in the oven.
- At about 10 minutes, check for doneness and brush the salmon with any remaining glaze or glaze in the bottom of the pan.
- Sprinkle sesame seeds over the filets if desired.
- Bake no longer than 2 or 3 more minutes. Fish is cooked when it reaches 145 degrees. Test by inserting the tip of a knife into one of the white lines on the filet and twist. The fish should flake easily when it is done.
- Do not overcook!
Bonus: These Springy Sides Are Simply Splendid With Your Sensational Salmon
Here’s a suggestion for a super successful busy weeknight salmon dinner.
When you’re at the store buying salmon filets, pick up some baby new potatoes (the gold ones are my pick) and fresh asparagus.
Asparagus is cheap and plentiful right now. Grab a lemon, too. If you don’t have butter, buy some.
Here’s Your Play By Play Game Plan
Preheat the oven to 425 degrees. Unwrap the salmon and let it sit a few minutes.
Put some of the baby potatoes into a pot of salted water. Boil them while you make the salmon. They should both be ready in about 20 minutes.
Stir up the glaze. Oil the baking pan. Pat the salmon dry with a paper towel. Put the filets in whatever you are using to bake them in.
Brush the glaze on with gusto and put the fish in the oven.
Wash the asparagus spears and snap off the ends. Lay them in a shallow glass dish that can go in the microwave. Put a little bit of water in the bottom of the pan.
Slice the lemon thin, remove the seeds, and lay the slices on top of the asparagus. Cover with plastic film.
Go back and brush a little more glaze on the salmon. Check for doneness. Sprinkle on some sesame seeds if you like.
Poke the potatoes with a knife tip or cake tester. When they are tender, take them off the burner.
Cook the asparagus in the microwave for about 3 minutes. Check to see if it is as crisp or tender as you want. Cook another minute at a time until it’s how you like it.
About now, everything should be ready to plate up. Drain the potatoes and toss some butter in the pot to melt. Drizzle butter over the potatoes, sprinkle on some parsley if you’re feeling sassy.
Drain the asparagus. Put a slice of lemon on each serving if you like. Drizzle with olive oil or butter and salt lightly.
Put salmon, potatoes and asparagus on your plate. If there’s any glaze left in the pan, drizzle it over the fish.
Boom. Twenty minutes later, you have proudly created a fancy-restaurant-worthy meal! Dinner is served!
Here Is Why You Should Always Make Plan-Overs Instead Of Leftovers
One more easy-peasy idea for you. I call them “plan-overs.” We had enjoyed this lick-smacking salmon recipe twice. The next time I made it, I bought and cooked one extra filet to save for another meal.
A couple of days later, I cooked enough noodles for two servings. I drained them and set them aside. Then, I made another batch of the same glaze in the same pot, but I added a tablespoon of butter.
Finally, I returned the noodles to the pot with the glaze and flaked the leftover salmon filet into the mixture. So easy! It made a wonderful, economical little lunch for the two of us.
And P.S. It’s Lent, so now you have TWO ideas for marvelous meatless meals!!
How do you like your salmon? It’s so good for us we should think about eating salmon every week! Me? I could eat it every day!
And how about sharing your “plan-over” ideas with me. I know what clever cooks you are, busy bees!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)