Honey Ginger Salmon

READY IN: 30mins
Recipe by Food Snob in Israel

My friends say this is the best fish they've ever had! Serve with quinoa tossed with some ginger and garlic. I created this recipe as an accompinent to various Asian dishes I was preparing. Can be eaten along side a noodle salad with chopsticks as well.

Top Review by IngridH

This was very good, the combination of honey and salmon is outstanding! The only change I would make is to combine the honey, garlic, and ginger, then brush it onto the fish to give a more even distribution of the flavors. I left out the oil in order to lower the calories a bit, but I don't think it made a difference in the flavor. This is a recipe I will definitely make again. Made for PAC, Spring 2010.

Ingredients Nutrition


  1. Place Fillets in a large sheet of tin foil.
  2. Season fillets with salt and pepper to taste.
  3. Drizzle with honey.
  4. Sprinkle and/or press garlic and ginger on the fish.
  5. Douse in olive oil.
  6. Seal the edges of the tin foil around the fish, forming a "pocket" that does not allow for the escape of steam.
  7. Cook at 180/375 for 10 minutes and then remove from oven and CAREFULLY open the pouches.
  8. Return to the oven to cook as per your tastes for the remainder of the time.
  9. I prefer this fish to be "over cooked" and for the honey to take on a carmelized consistancy and the fish to be slightly "tough" and chewy. Though this is also excellent with a soft buttery consistancy fish. You'll know it is done when the fish looses it's transparent color and flakes apart in the center/thickest part with a fork.
  10. Batay Avon! Bon Appitete! Happy Eating!

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