Baked Salmon with Honey-Soy Marinade
This super-easy salmon is adapted from a recipe discovered in The Washington Post. If you don’t have time to marinate it, it will still have plenty of flavor.
- 1 - 1 1/2 lb. salmon fillet use wild Alaskan salmon if possible)
- 4 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 2 Tbsp. honey
- 4 Tbsp. sherry or use 2 Tbsp. balsamic vinegar
- 1 clove garlic minced, about 1/2 tsp.
- 1 1/2 tsp. fresh ginger peeled and minced, or use 1/2 tsp. ground ginger
- Place the salmon in a baking dish just large enough to hold the fillet in one layer.
- In a small bowl, combine the soy sauce, honey, sherry, garlic, and ginger and pour it over the salmon. Flip the salmon in the marinade a couple of times to coat it.
- Cover it tightly either with a lid or aluminum foil and marinate it for at least 30 minutes and up to 12 hours, if time allows.
- To cook the fish, preheat the oven to 375 degrees. Bake the salmon, skin side down (if there is skin on it) and covered, for about 20 minutes, or until it flakes easily with a fork. Serve it immediately.
Slow Cooker Directions:
- Cut the salmon into pieces to fit in the slow cooker, then place each piece of salmon on an individual piece of aluminum foil large enough to fold into a packet. Combine the marinade ingredients, and drizzle or brush it over the salmon, then fold the foil around the salmon to form a packet. Stack the packets in the slow cooker, then cook on low for 7 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Peel the garlic, peel and mince the ginger, make the marinade and marinate the salmon in the refrigerator. Scramble Flavor Booster: Use up to 1 Tbsp. fresh minced ginger and/or double the garlic. Add 1/4 tsp. crushed red pepper flakes or a squirt of sriracha to the marinade. Tip: If you want to save a bit of cooking time when preparing salmon, preheat your baking dish in the oven before placing the salmon on it, skin-side down (if it has skin on it). This can cut up to 5 minutes off the cooking time. Make sure to check the salmon before serving to determine if it is cooked to your liking. Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 18g, 28%; Saturated Fat: 4g, 18%; Cholesterol: 100mg, 33%; Sodium: 400mg, 17%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 0g, 0%; Sugar: 5g; Protein: 34g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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