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honey and soy roasted salmon
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Recipe for Honey-Soy Roasted Salmon

Debbie says, "You've got to love a marinade with only three ingredients. I serve this with rice and something green and steamed- think broccoli, snow or sugar snap peas, or spinach. If you enjoy a saucy fish (sounds like a British come-on, doesn't it?), double the marinade ingredients.
Servings: 0 Serves 4

Ingredients

  • *1/3 cup honey
  • *1/4 cup soy sauce Debbie suggests reduced-sodium; I used organic tamari
  • *1 teaspoon Sriracha sauce or other Asian chili sauce or to taste
  • *Four 6 ounce salmon fillets skinned (or, if you like the skin, leave it on)

Instructions

  • 1. Preheat oven to 450 degrees F.
  • 2. Whisk together the honey, soy sauce, and Sriracha in a shallow bowl. Add the salmon, turning to coat, and marinate for 20 minutes at room temperature, and up to a day refrigerated.
  • 3. Grease a baking dish large enough to hold the fish in 1 layer. Remove salmon from the marinade and arrange in the dish (skin-side down, if you've left it on). Reserve marinade.
  • 4. Roast fish just until it's opaque all the way through, 12-14 minutes.
  • 5. While the fish is roasting, pour the reserved marinade into a small saucepan and bring to a boil. Cook until thickened, 4 or 5 minutes. (Watch carefully or you'll end up with something akin to tar).
  • 6. Serve the fish with the rice and a green vegetable, and pass the sauce separately.