Servings 4 servings
Ingredients
- 1/2 cup honey
- 1/3 cup low sodium soy sauce
- 3/4 cup pineapple juice
- 1 Tablespoon minced garlic
- 1 1/2 teaspoons minced fresh ginger
- 4 (6-oz.) salmon filets
- 1 teaspoon cornstarch
- Chopped scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- In a medium bowl or liquid measuring cup, whisk together the honey, soy sauce, pineapple juice, garlic and ginger. Place the salmon filets in a large sealable plastic bag then pour in half of the marinade and refrigerate the salmon for a minimum of 15 minutes and up to 6 hours. (Reserve the remaining half of the marinade.)
- When you are ready to bake the salmon, preheat the oven to 350°F and line a baking sheet with foil. Remove the salmon from the fridge, lightly coat the foil with cooking spray and arrange each filet skin side down on the baking sheet. (Discard the marinade in the bag.) Bake the salmon for about 15 minutes or until it’s cooked through. (The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F.)
- While the salmon is baking, pour the reserved half of the marinade into a small saucepan set over medium-high heat. In a small bowl whisk together the cornstarch with 2 teaspoons water. Whisk the cornstarch mixture into the sauce, bring it to a boil, and continue cooking it until it reduces and is thick enough to coat the back of a spoon.
- Remove the salmon from the oven, transfer each filet to a serving plate and top it with the glaze. Garnish the salmon with chopped scallions and sesame seeds and serve immediately.
Video
Salmon Haters Will LOVE This SIMPLE Salmon Recipe!
Hate salmon? This changed my mind: mild skinless salmon marinated in garlic, ginger, honey, soy, and pineapple juice, baked flaky, glazed with reduced sauce. Serve over coconut rice for a buttery, non fishy meal. Easy cleanup tips included.
Notes
- The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F. If you don't have a meat thermometer to check if your salmon is done cooking, use a fork to gently press the thickest part of the fish. If the flesh easily flakes apart and looks opaque, it's probably done. Also, pay attention to its color. The flesh will change from red to pink.
- Salmon is best between medium and medium-rare. As with meat, the fish will continue to cook after you remove it from the heat. To prevent dry, overcooked fish, aim to take it out of the oven about five degrees before it hits your target temp and let it rest for a few minutes before serving.
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