- 1 cup reduced-sodium soy sauce
- 1/4 cup honey
- 1/2 teaspoon finely minced garlic
- 4 pieces (about 6 oz. each) salmon fillet (see notes), skin on
- 2 tablespoons sesame seeds
- calories 347
- caloriesfromfat 49 %
- protein 33 g
- fat 19 g
- satfat 3.6 g
- carbohydrate 11 g
- fiber 0.5 g
- sodium 1051 mg
- cholesterol 90 mg
How to Make It
In a 1- to 2-quart pan, mix soy sauce, honey, and garlic. Stir often over medium-high heat until glaze is reduced by about a third, 7 to 10 minutes.
Pour 3 tablespoons glaze into a small bowl and reserve. Pour remainder into a shallow 2- to 3-quart baking dish. Set salmon pieces in dish, skin side up; let stand 15 minutes. Turn salmon pieces over.
Bake in a 450° oven until salmon has turned opaque at the edges but is still translucent in the center (cut to test), 15 to 20 minutes. Remove from oven.
Increase oven heat to broil. Brush salmon evenly with about half the reserved glaze and sprinkle evenly with sesame seeds. Broil 6 inches from heat until sesame seeds are toasted and salmon is opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.
Drizzle salmon with remaining reserved glaze. Use a wide spatula to transfer pieces to plates.
We like to use wild Pacific salmon. It has a richer flavor than farmed salmon, doesn't require chemical color additives and antibiotics, and is environmentally friendly. (The Alaska salmon fishery is especially well managed, and the fish are abundant.)