This recipe is definitely a staple in our kitchen. It’s so easy, healthy, and yummy that I make it at least every other week. The salmon is sooo tasty, salty with a bit of sweetness, with just a little char from the broiler (I like the dark charred part the best). My favorite part of this recipe is that there are four main ingredients and from there you can add different flavors depending on your taste that evening. The ratio of the four ingredients is easy to remember and can be adjusted up and down depending on how many your serving.
Also, I usually make more marinade than the original recipe calls for because I like to boil the marinade and use it as a glaze to pour over the salmon and the rice. Just make sure you boil the marinade for a couple minutes to make sure that it is safe, since it was in contact with raw fish. The ingredients for the marinade are almost always in our pantry, but if I don’t have a certain ingredient or want to change up the recipe a bit, I’ve found that substitutions and add-ins work really well.
Honey-Soy Broiled Salmon
Adapted from FoodNetwork
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (can also use lemon juice or lime juice)
- 1 tablespoon honey (can use sugar but I find it lacks the depth of flavor)
- 1/2 teaspoon sesame oil
- 2 salmon fillets
- Possible add-ins: minced ginger (or ginger powder), minced garlic (or garlic powder), sriracha chili sauce, red pepper flakes, chopped scallions
Whisk soy sauce, vinegar, honey and sesame oil in a small bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add the sauce and refrigerate; let marinate for 15 minutes or up to a few hours. Try not to marinade for over 4 hours, the end product tends to get very salty.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan. Pour the marinade in a small saucepan with 1 tablespoon of water over medium high heat and bring to a boil. Be sure to stir the marinade to ensure that it does not burn. Continue to boil until it thickens slightly. Meanwhile, broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reduced sauce and serve with rice and whatever vegetables you like, I usually like it with steamed broccoli or green beans tossed with a little bit of sesame oil and sesame seeds.