Roasted Honey Ginger Salmon

By Leslie Blythe Salmon Roasting, Simmering

May 1, 2025

Lidey Heuck calls her honey ginger salmon "candy salmon" for its balanced sweetness, making healthy fish feel like a treat. Salmon's rich flavor pairs well with sweet-savory glazes, unlike more delicate white fish. Honey, soy sauce, and rice vinegar are briefly simmered, then fresh ginger and garlic are stirred in off-heat to preserve their vibrant flavor. This glaze bastes the salmon while cooking and serves as a spoonable sauce. It's finished with a squeeze of fresh lime juice, which adds a touch of tartness to this delicious sweet salmon recipe.

Yields: 4 Servings

Ingredients

4 (6-ounce) salmon fillets, skin on or off

¼ cup honey

1 tablespoon soy sauce

1 tablespoon seasoned rice vinegar

2 teaspoons fresh ginger, grated

1 large garlic clove, grated

Extra-virgin olive oil, for drizzling

Kosher salt

Half a lime, for serving

Directions

1Preheat the oven to 400° F and let the salmon sit at room temperature while the oven heats.

2Combine the honey, soy sauce and vinegar in a small saucepan. Bring to a simmer, then reduce the heat to medium-low and simmer until slightly reduced and thickened, about 2 minutes. Off the heat, stir in the ginger and garlic, and set aside to cool.

3Pat the salmon fillets dry with a paper towel and place them in a baking dish just large enough to fit them without crowding.

4Brush the fillets all over with olive oil and season lightly with salt.

5Pour the glaze over the salmon, spooning some of the glaze that collects in the baking dish back over the fillets.

6Roast the salmon for 6 minutes, then baste several times with the glaze. Return the baking dish to the oven and roast until the salmon is just cooked through and flakes easily with a fork, 6 to 8 minutes.

7Spoon more glaze over the salmon fillets, then squeeze the lime juice over them. Serve hot, warm or at room temperature.

Recipe by Lidey Heuck.

close full screen

00:00