Salmon is by far my favorite fish. I love the unique flavor and fattier texture. This fish is one that works really well with sweet sauces or glazes (I love sweet so I really like sweet/savory combos). Honey and ginger are the key sweet & savory ingredients for my favorite salmon dish of all time.
I also frequently get asked whether wild caught or farmed salmon is better. Farming practices have come a long way and I recommend doing research from where your fish is coming from. While I really like certain things about wild caught (like the vivid color), I don’t lean toward one or the other. Whole Foods has healthy farmed fish while some other places don’t offer that same quality. I also recommend looking at the environmental sustainability factor when making your fish selection, too!
- 4 salmon fillets
- 2 tablespoons soy sauce
- 1 tablespoon ginger, minced
- 1 tablespoon white wine
- 1 lemon, squeezed
- 2 tablespoons honey
- ½ stick butter
- ¼ cup brown sugar
- Place the fillets of salmon in a large zip locked bag. Mix all ingredients for the marinade then pour it into the bag and allow the fish to marinate for 2-5 hours in the fridge. (The longer you marinate the more flavorful the ending result will be.)
- Preheat oven to 375 degrees, F.
- Line a baking sheet with a layer of aluminum foil, then evenly space out the fillets. Bake for 15 minutes.
- Glaze takes only a minute or two to prepare: add the butter and sugar to a saucepan and melt. Mix thoroughly as to not burn the sugar to the bottom of the pot. When the salmon has finished cooking, pour the glaze over each piece and place back in the other for another 5 minutes.
- Serve immediately.
I paired this with couscous but I also love eating it with just about anything: asparagus, mashed potatoes, spinach, quinoa, etc.