• Home
  • Honey and Soy-Glazed Salmon

Honey and Soy-Glazed Salmon

Want to try something exotic and full of flavor for tonight? We recommend a recipe with salmon as its main ingredient, marinated with Asian spices such as ginger, soy sauce, a touch of cognac, and honey. Keep it light for dinner, so serve it with a veggie side, like some roasted cherry tomatoes!
Features:
Add to Meal Plan
Want to try something exotic and full of flavor for tonight? We recommend a recipe with salmon as its main ingredient, marinated with Asian spices such as ginger, soy sauce, a touch of cognac, and honey. Keep it light for dinner, so serve it with a veggie side, like some roasted cherry tomatoes!

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

1 salmon fillet, approximately 7 ounces
salt
pepper
0.5 ounce ginger, chopped
½ lemon
1 tablespoon cognac
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon vegetable oil
6 cherry tomatoes
6
1 teaspoon dried oregano

Ingredients

  • 1
  • 0.5
  • 0.5
  • 1
  • 1
  • 1
  • 1
  • 6
  • 1

Steps

1
Done

Season the salmon with salt and pepper.

2
Done

Place it ion a plastic wrap and squeeze the juice out of half a lemon over it.

3
Done

Add ginger, honey, cognac, and soy sauce.

4
Done

Seal the bag and marinate the fish for the next hour.

5
Done

Preheat the oven to 360°F/180°C.

6
Done

Lay aluminum foil on your working surface and place the salmon over it. Use it for wrapping and completely cover the salmon.

7
Done

Bake the salmon for the next 30 minutes.

8
Done

Heat the vegetable oil in a skillet over medium heat. Add the cherry tomatoes and season them with salt, pepper, and oregano. Cook them until they’ve softened, around 5-6 minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

711 kcal
Calories
66 g
Protein
56 g
Fat
26 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

Share On

Facebook Pinterest Twitter LinkedIn Buffer Email Print WhatsApp

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© Last Gear Publishing