When I was working on my post for a Fun, not Frazzled Fall, I mentioned nutrient-dense foods like salmon. I had that on my mind for a few days and finally went by the store to get a couple of filets for us.
I have a few tried-and-true recipes that we both love with baked salmon. They include the usual seasonings like lemon, garlic, pepper, and paprika. Stephen always adds extra heat like red pepper or blackened seasoning. Me, I like to taste salmon first and sweet or sour notes after.
This time, I wanted to try something completely different. Honey and Ginger along with lemon. I made a seasoning dressing to pour over the salmon and let it hang out for a few minutes before baking at high heat. I served this with a side of roasted broccoli and it was a fantastic meal for a quick weeknight dinner.
Honey Ginger Salmon
Roasted Salmon with honey and ginger
- 4 4-oz salmon pieces
- 1 oz extra virgin olive oil
- 1 tbsp honey
- 1 tbsp ground ginger, OR 2 Tbsp grated ginger root
- 1 juice from one lemon
- Line a baking pan with parchment paper. Place salmon skin-side down.
- In a small bowl, whisk together the oil, honey, ginger, lemon. Brush over 4 salmon filets. Brush both sides. Place salmon skin side down and pour remaining marinade over salmon.
- Preheat oven to *450. Let salmon rest for 15 minutes at room temperature. Then place in oven.
- Bake 8-12 minutes until internal temperature reaches *130. Remove, cover, and rest 10 minutes until internal temperture reaches 145* Serve immediately.
Use a cooking thermometer to avoid raw or overcooked dry salmon. When thermometer reaches 130*, remove and cover with foil. The rest time will allow it to reach 145* which is optimal for salmon.