I’m not a huge fish person.
I know, I know. The Omega-3s that are in fish are incredibly good for you and will help you to live until you’re 120, right? Despite my Omega-3 deprivation, I still rarely get salmon, or any other fish for that matter at the store. It’s just too…fishy.
However, thanks to this Sweet and Savory Salmon recipe, I am here to tell you that I am a converted woman. I can officially say that I now have a salmon recipe that I like and will for sure make again. (If I can convince my fish-deprived family to eat it that is.)
Mmmm. The flavor is complex and hard to describe. It has a sweetness to it but it isn’t…sweet. It has this savory richness and a little bite from the fresh ginger that is balanced well with some rice. By broiling the salmon at the end of cooking it, you get this delicious caramelized top that only adds to the depth of flavor.
You know what makes this recipe even better? It is freezer friendly! Seriously. Just add your salmon to the marinade and freeze it in the zip-top bag. Super easy.
OK, enough gushing about the salmon recipe. Here it is.
More Salmon Recipes
Here are few more salmon recipes from our collection you might enjoy…
- Salmon and Sweet Potato Cakes
- Mini Wild Salmon Patties with Lemony Avocado Sauce
- Baked Dijon Wild Salmon
- Asian Firecracker Grilled Salmon
A perfect marriage of sweet and savory marinade ingredients, along with the foil-cooking method, take salmon filets to a whole new level. Broiling at the very end is necessary to create caramelization on top.
- 1/4 cup honey
- 2 tablespoons reduced-sodium soy sauce (Gluten-free option: coconut aminos or gluten-free Tamari soy sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon thinly sliced green onion, plus more for garnish
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 pounds salmon
- In a large zip top bag, combine honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, green onion, red pepper, pepper, and salt. Zip shut and shake to combine.
- Add salmon filets, zip, and make sure salmon is covered in marinade. Set in the refrigerator for 15-30 minutes, turning once or twice to evenly distribute marinade.
- Preheat oven to 375 degrees F. Line a baking sheet with heavy-duty foil.
- Remove salmon from marinade and place onto the prepared baking sheet and fold up all 4 sides of the foil. Pour the marinade over the salmon. Pinch the sides of the foil shut over the salmon, covering completely and sealing the packet closed but leaving a little space at the top.
- Place in oven and bake until cooked almost through, about 15-20 minutes.* Remove and open the packet. Turn on broiler (don’t worry about preheating it) and broil for 2-3 minutes, or until caramelized and slightly charred.
- Serving Suggestion: Garnish with green onions and serve salmon and the cooked sauce at the bottom of the foil pack over brown rice.
- *The cooking time may vary depending on the thickness of the filet. Salmon is done when it flakes easily with a fork, no longer looks translucent and becomes a cloudy, pink color. Do not overcook!
Freezer Meal Instructions:
Complete Step 1, preparing marinade in zip top bag. Then, if salmon is not already frozen, place it in a separate zip top bag. Squeeze all air out of bags and seal. Freeze together immediately.
Thaw bags in the refrigerator or using the cool water method (submerge sealed freezer bag in cold water until thawed, replacing water every 30 minutes). Then, prepare according to directions (Steps 2-5).