Preheat oven to 400°. Line a jelly-roll pan with aluminum foil; lightly coat foil with cooking spray.
Combine honey and next 3 ingredients in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.
Place fillets in an 8-inch square glass or ceramic baking dish. Pour cooled marinade over fillets, turning to thoroughly coat each. Let stand 10 minutes.
Transfer fillets to the prepared pan. Strain marinade through a sieve into a small saucepan; discard solids. Bring the marinade to a simmer over medium heat; cook 5 minutes. Reserve 2 tablespoons marinade in a small bowl and 3 tablespoons in a separate small bowl. Discard any remaining marinade.
Roast fillets at 400° for 5 minutes; remove pan from oven.
Preheat broiler to high.
Brush fillets with reserved 2 tablespoons marinade; broil 1 to 2 minutes or until fillets are done and glazed on top. Serve fillets over rice; drizzle with remaining 3 tablespoons marinade.
Finally learning to eat salmon after years of disliking the fishy taste. Made this with fresh salmon tonight and it was delicious. Will definitely make again. I did make half the marinade because was only doing salmon for 2 and it worked great
We grilled this fish for an easy meal. The glaze is a cinch and I would suggest only using fresh ginger to give the fresh bite. The balance of sweet, gingery heat and the umami from the soy sauce makes this a recipe for week night or entertaining.
A big hit with the family. I grilled the fish on our Traeger and just heated the sauce in my pyrex measuring container vs. in a saucepan. As my 19 year old was home for dinner, I substituted Near East Roasted Garlic Couscous for the brown rice for her. But I'm certain I would love this dish as written and plan to definitely make this again. So easy too!
My fish-loving family loved this. Not so keen on fish me actually did ok eating my piece. The glaze is easy. I second the comment to use fresh ginger only. I would recommend either finely grating the ginger so it disappears into the sauce, or chop it bigger so people (in our case the kids) can easily flick it off. I liked the ginger bits but my kids found them too spicy on the tongue. I also doubled the glaze amount and had a pan of salmon and a pan of pork chops. The salmon was for that dinner and the pork for lunches the next day. Both were tasty.
Turn up the ginger! Turn down the honey! Advice please:
4.5 star Loved it! I would like to turn up the Ginger flavor and turn down the honey! ginger I used fresh but a longer marinade time may yield stronger ginger flavoring. Also the thin sliced ginger was removed by the sieve after simmering the sauce. Maybe small diced pieces of ginger for more flavor? Advice? I could cut the honey portion in half? It was really delicious!!! Just want to perfect it! Toddah@hotmail.com subject line " honey ginger salmon"
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