It’s no secret that salmon has long been atop my list of Not So Favorite Foods. For one, it’s always been too, well, fishy. And two, how are you supposed to cook it if you (A). don’t have a grill and (B). don’t have cedar planks? Now, there are no more excuses for not loving, cooking and even choosing salmon over any other fish. And we have this super-simple Baked Salmon with Honey-Garlic Glaze to thank!
But let’s be honest. You could cover anything in this honey-garlic glaze and I would proclaim it my new favorite food. It has the perfect balance of sweet and savory flavors thanks to an abundance of fresh garlic, ginger, honey, soy sauce and my not-so-secret ingredient, pineapple juice. Very teriyaki-esque, if you will. And it’s the ultimate marinade-slash-glaze (really, both!) for simple baked salmon. There are no grills, no cedar planks, no fancy fish fryers involved. Just a good ol’ sheet of foil and a trusty baking pan. No frills, all flavor.
And for a simple side dish to accompany your 30-minute meal? This baked salmon would pair perfectly with Chilled Sweet and Sour Cucumber Noodles, Sweet and Tangy Asian Slaw or Edamame Succotash
1/2 cup honey
1/3 cup low sodium soy sauce
3/4 cup pineapple juice
1 Tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger
4 (6-oz.) salmon filets
1 teaspoon cornstarch
Chopped scallions, for garnish
Toasted sesame seeds, for garnish
In a medium bowl or liquid measuring cup, whisk together the honey, soy sauce, pineapple juice, garlic and ginger. Place the salmon filets in a large sealable plastic bag then pour in half of the marinade and refrigerate the salmon for a minimum of 15 minutes and up to 6 hours. (Reserve the remaining half of the marinade.)
When you are ready to bake the salmon, preheat the oven to 350°F and line a baking sheet with foil. Remove the salmon from the fridge, lightly coat the foil with cooking spray and arrange each filet skin side down on the baking sheet. (Discard the marinade in the bag.) Bake the salmon for about 15 minutes or until it’s cooked through. (The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F.)
While the salmon is baking, pour the reserved half of the marinade into a small saucepan set over medium-high heat. In a small bowl whisk together the cornstarch with 2 teaspoons water. Whisk the cornstarch mixture into the sauce, bring it to a boil, and continue cooking it until it reduces and is thick enough to coat the back of a spoon.
Remove the salmon from the oven, transfer each filet to a serving plate and top it with the glaze. Garnish the salmon with chopped scallions and sesame seeds and serve immediately.