While I love my Blackened Salmon recipe, I must say, this recipe is giving it a run for its money.
I mean seriously, you cannot possibly go wrong with a flaky piece of fish and a spicy sauce that has soy sauce, ginger and garlic.
I’m willing to bet you’ll be making this salmon time and time again.
And if you need an idea for a side dish, it pairs extremely well with this Quinoa Greek Salad (pictured above)!
Ingredients:
4-5 small to medium salmon filets, skin on (thawed if frozen)
1/4 C. low sodium soy sauce
2 Tbsp. honey
1 Tbsp. freshly grated ginger root
3 cloves garlic, grated or minced
1 tsp. sesame seeds
1 tsp. sesame oil
1/2 – 1 tsp. crushed red pepper flakes (I used 1 tsp. and it was reasonably spicy, and we like spice. So adjust accordingly!)
freshly cracked black pepper, to taste
Directions:
Preheat your oven to 425 degrees F. Line a small sheet pan with parchment paper.
Evenly space your salmon filets on the sheet pan, skin side down.
Mix up your sauce — to a medium bowl, add all remaining ingredients and whisk until well combined.
Spoon the sauce evenly over the salmon. Some will run off the filets, that’s ok! Allow the sauce to sit on the salmon filets before placing them in the oven for 5-10 minutes to marinate slightly.
Place the sheet pan in the oven once it’s preheated and bake for 10-15 minutes, or until your salmon flakes easily with a fork. Pay close attention to your salmon as it’s baking, because time will vary based on the thickness of the filets and your preference for how you like your salmon.
Remove from the oven and spoon any sauce from the pan back on to the salmon when serving. Enjoy!