Honey Glazed Salmon
Pair this sweet-and-sour salmon with fresh, crisp cucumbers for a refreshing contrast. Serve with fluffy white rice to round out the meal!
Ingredients
- 1 1/2 lb. salmon fillet
- Kosher salt and pepper
- 1/2 c. Honey-Lime Teriyaki Sauce, divided
- 1/4 c. rice vinegar
- 1 tsp. honey
- 1/2 tsp. grated peeled fresh ginger
- 1 shallot, thinly sliced
- 2 Persian cucumbers, thinly sliced
- Cilantro, for sprinkling
Instructions
- Heat oven to 400°F. Place salmon on foil-lined baking sheet, season with 1/4 teaspoon salt, then spoon 3 tablespoons teriyaki sauce on top and roast 10 minutes. Spoon remaining teriyaki sauce over top and continue roasting 8 minutes.
- Increase heat to broil. Baste salmon with any sauce that has fallen to sides of pan and broil until sticky and opaque throughout, 2 to 4 minutes.
- Meanwhile, in bowl, whisk together vinegar, honey, and 1/4 teaspoon each salt and pepper to dissolve. Stir in ginger then shallot and let sit 5 minutes. Add cucumber and let sit, tossing occasionally, 10 minutes. Transfer salmon to platter and, with slotted spoon, spoon cucumber mixture over top and sprinkle with cilantro.
Nutrition
Calories: 270kcalCarbohydrates: 15gProtein: 36gFat: 6.5gSaturated Fat: 1.5gSodium: 900mgFiber: 1g
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