Yields4 Servings

Shopping List

  • 4 Norwegian Skinless Salmon Filets
  • 3 tablespoons honey
  • 2 tablespoons soy sauce (gluten-free, if needed)
  • 1 tablespoon rice vinegar
  • 1 2-inch piece of ginger, finely grated (you really can use the powdered kind in a pinch, and in fact The Butcher’s daughter doesn’t like the zing of fresh, so The Butchers wife uses 2 tsp ground)
  • 1 small garlic clove, very finely minced
  • 2 fresh salmon fillets
  • Optional garnishes: sesame seeds and sliced green onions

Cooking Instructions

1

Put a pot of rice on to cook and preheat the oven to 320 degrees. Weird I know. The low temp helps keep the fish from overcooking, we’ve found.

2

Prep a vegetable. We love baby boK choy, but asparagus or broccoli works great too! Anything bright or dark green helps round out nutrition.

3

Line a cookie sheet with parchment.

4

In a small pan over medium-high heat, add the honey, soy sauce, rice vinegar, ginger, garlic and 2 tablespoons of water and bring it to a boil. Let the sauce boil until it reduces by half, about 5 minutes. Use the back of the wooden spoon test - coat the spoon, when you wipe a stripe off with your finger, it should stay a perfect stripe. That’s how you know it’s thickened.

5

Put the filets on the baking sheet and spoon half the mixture over them. Reserve the other half of the sauce for serving. Bake 10-12 minutes or until the 140 degrees in the center. Overcooked salmon is the worst! It should just flake but still be moist looking and not too pale.

6

Serve over rice, with the vegetable, and extra sauce. Garnish with sesame seeds or green onions. Enjoy!

Ingredients

Directions

1

Put a pot of rice on to cook and preheat the oven to 320 degrees. Weird I know. The low temp helps keep the fish from overcooking, we’ve found.

2

Prep a vegetable. We love baby boK choy, but asparagus or broccoli works great too! Anything bright or dark green helps round out nutrition.

3

Line a cookie sheet with parchment.

4

In a small pan over medium-high heat, add the honey, soy sauce, rice vinegar, ginger, garlic and 2 tablespoons of water and bring it to a boil. Let the sauce boil until it reduces by half, about 5 minutes. Use the back of the wooden spoon test - coat the spoon, when you wipe a stripe off with your finger, it should stay a perfect stripe. That’s how you know it’s thickened.

5

Put the filets on the baking sheet and spoon half the mixture over them. Reserve the other half of the sauce for serving. Bake 10-12 minutes or until the 140 degrees in the center. Overcooked salmon is the worst! It should just flake but still be moist looking and not too pale.

6

Serve over rice, with the vegetable, and extra sauce. Garnish with sesame seeds or green onions. Enjoy!

Honey Teriyaki Salmon