Honey-Glazed Salmon Fillets
"I am always trying different ways to season and cook salmon, and this recipe is by far one of my favorite creations. It's neither too sweet nor too spicy--just right! I serve it over rice, drizzled with the sauce. Yummm!"
photo by Sarah_Jayne
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 salmon fillets, skin removed
- 29.58 ml honey
- 29.58 ml orange juice
- 14.79 ml soy sauce
- 1.23 ml garlic powder
- 0.61 ml cayenne pepper
- 1.23 ml ginger, dried ground
directions
- In a small bowl, thoroughly wisk together honey, orange juice, soy sauce, garlic powder, cayenne pepper and ginger. It may take a few strokes to thoroughly combine the honey.
- Place salmon filets into a glass 9x13-inch baking dish. Pour mixture over the fish.
- Marinate at room temperature for 30 minutes or in refrigerator for up 1 hour. Turn occasionally to ensure even marination.
- Preheat oven to 375 F (If marinating in refrigerator, please let baking dish come up to room temperature before placing in oven).
- When ready to place fish in oven, DO NOT drain marinade from baking dish.
- Roast in a 375 F oven for 12-15 minutes, basting with marinade every 5 minutes. Fish will be done when it flakes easily with fork.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
.jpg)
This was good. Wasnt too pleased with the amount of garlic though. I thought it was too much. Other than that it was good . Will make again but will cut back the amount of garlic. Made for Recipe Swap #34.. -
It was ok? Not particularly fond of the marinade/sauce...my fish did not take on the flavor of marinade as I had hoped for and I marinaded it for about 4 hours. Thanks for sharing! -
We enjoyed this tonight as our main meal. We enjoyed the slight hint of heat the cayenne gave the salmon without it being overpowering. I didn't have a problem with there not being enough of the sauce for marinating but I do think that if you were going to use the sauce to drizzle over rice or something you may want to make extra. I also took the advice of the previous reviewer and broiled it for the last couple minutes and that baked in the sauce well. Made for Aus/NZ tag.
-
I enjoyed this sauce, the recipe didn't make enough so I suggest doubling for some extras... Also, recommend broiling for 3-4 minutes after cooking so make the glaze look more intense... Great recipe, will use often!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
8727502"
