Yields4 Servings

Shopping List

 4 Norwegian skinless salmon filets
 3 tbsp Honey
 2 tbsp Soy sauce (gluten-free, if needed)
 1 tbsp Rice vinegar
 1 2-inched 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 Butcher's Wife uses 2 tsp ground)
 1 Small garlic clove, very finely minced
 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 fillets 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

 4 Norwegian skinless salmon filets
 3 tbsp Honey
 2 tbsp Soy sauce (gluten-free, if needed)
 1 tbsp Rice vinegar
 1 2-inched 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 Butcher's Wife uses 2 tsp ground)
 1 Small garlic clove, very finely minced
 Optional garnishes: sesame seeds and sliced green onions

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 fillets 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
[]