This honey glazed salmon is packed with flavor including fresh ginger, shallot, and garlic. The sauce is top notch and ready to impress!
This was one of the first dishes I ever made for Zach when we first started dating. It was about 14 years ago and I really wanted to impress him with my famous Honey Glazed Salmon recipe. Let’s just say things didn’t go as planned.
I had the recipe written on a scrap piece of paper, and at the time I was not nearly as confident in my cooking skills as I am now. I was following recipes to a T, and for whatever reason I read the measurement of 1/2 cup orange juice as 2 cups. Oy.
I thought the sauce looked too watery but wasn’t sure why and basically ended up serving him a piece of salmon that was swimming in orange juice!
Yeah he ate it, but for the life of him could not figure out why I was so excited to make this recipe. It was gross but…
HE MARRIED ME ANYWAY! And good thing because I never messed it up again and it’s become one of our family favorites ever since.
This Honey Glazed Salmon is FULL of flavor while still giving your body the healthy nutrients it needs. Healthy comfort food as I like to call it. My favorite.
Health Benefits of Salmon
Salmon alone has so many positive health benefits. It’s an excellent source of high-quality protein, vitamins and minerals. The content of omega-3’s puts this fish over the top though. What in the world is an omega-3? In short, omega-3 fatty acids contribute to healthy brain function, the heart, joints and general well-being. Yes please!
Serve it with my easy Coconut Rice and a simple salad and DINNER IS DONE.
Honey Glazed Salmon
- 1 pound salmon
For the sauce
- 2 tablespoons olive oil
- 2 tablespoons minced shallot
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 1/2 cup orange juice, I use fresh squeezed
- 1/4 cup molasses
- 2 tablespoons ketchup
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 375 degrees. Place salmon in a baking dish and set aside.
- In a medium saucepan heat the olive oil over medium/low heat. Add the shallot, ginger and garlic, and cook for 5 minutes until wilted, stirring occasionally.
- Add the orange juice, molasses, ketchup, honey, salt and pepper and bring to a boil. Keep the sauce at a low rolling boil for 2-3 minutes, stirring often.
- Reduce the heat and simmer the sauce for about 5-7 minutes until it begins to thicken, stirring occasionally.
- Pour the sauce over the salmon and bake for about 20-25 minutes. Spoon sauce over salmon again about half way through baking.
*This sauce makes extra, enough for about 1 1/2 -2 pounds of fish. So you can either make more fish, or save the extra sauce and use it to serve over chicken or meat later in the week!
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