Honey Glazed Salmon
A quick and delicious dish that combines sweet honey-lime teriyaki flavor with salmon, perfect for weeknight dinners and special occasions.
Ingredients
Main Ingredients
- 1.5 lb salmon fillet Use fresh salmon for the best flavor.
- Kosher salt and pepper For seasoning the salmon.
- 0.5 cup Honey-Lime Teriyaki Sauce, divided Enhances the flavor of the salmon.
- 0.25 cup rice vinegar Can substitute with apple cider or rice vinegar.
- 1 tsp honey Adds extra sweetness.
- 0.5 tsp grated peeled fresh ginger Fresh ginger adds zest to the sauce.
- 1 shallot, thinly sliced Adds a mild onion flavor.
- 2 Persian cucumbers, thinly sliced For a fresh garnish.
- Cilantro, for sprinkling Fresh herbs for garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the salmon on a foil-lined baking sheet and season with 1/4 teaspoon salt.
- Spoon 3 tablespoons of the teriyaki sauce over the salmon and roast for 10 minutes.
- Add the remaining teriyaki sauce and continue roasting for another 8 minutes.
- Increase the oven temperature to broil. Baste the salmon with the sauce from the pan and broil until sticky and opaque, about 2 to 4 minutes.
Cucumber Mixture
- In a bowl, whisk together the rice vinegar, honey, salt, and pepper until dissolved.
- Stir in the grated ginger and shallots, letting sit for 5 minutes.
- Add the sliced cucumbers and allow the mixture to marinate for an additional 10 minutes.
Serving
- Transfer the salmon to a platter, spoon the cucumber mixture over the top using a slotted spoon, and finish with cilantro.
Notes
For added flavor, marinate the salmon in the teriyaki sauce for an hour before cooking. Fresh vegetables like roasted asparagus or steamed broccoli pair well as sides.