|Photo/Snowpea & BokChoi|
This is a very flexible recipe. You can make it with whole fillets of salmon that weigh between a 1-1/2 lbs to 2 lbs, or you can make it using smaller pieces of less than a pound. You can marinate in the refrigerator before cooking, or place it right in the oven. It's a great addition to any get-together.
This recipe if from Anne Byrne's What Can I Bring? and was originally adapted from a chicken recipe in The Barefoot Contessa.
Preparation time 5 minutes
Bake 18 minutes
Ginger Glazed Salmon
- 1 salmon fillet (about 1 1/2 pounds)
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup honey
- 2 tablespoons grated peeled fresh ginger
- 2 medium-size cloves garlic, crushed in a garlic press
- Place the salmon in a 13 by 9-inch glass or ceramic baking dish and set it aside.
- Place the soy sauce, honey, ginger, and garlic in a small mixing bowl, stirring to combine.
- Pour the soy sauce mixture over the salmon, lifting it up with a fork so that the marinade can run beneath and coat the salmon well.
- Time permitting, cover the baking dish with a plastic wrap and refrigerate it for up to 2 hours, or set the salmon aside while the oven preheats.
- Place a rack in the center of the oven and preheat the oven to 400° F.
- Uncover the salmon and bake until the soy sauce mixture forms a glaze and the fish flakes around the edges; about 18 minutes.
- If the fillet is thicker in the center than at the edges, the center will cook less quickly, and you will want to add a few minutes more baking time. Also, if you cut the salmon into pieces, the edges will be less likely to overcook.
- Remove the salmon from the oven as they test done.
- This salmon can be served hot or cold.