It’s a favorite in my family. Pass on this if you don’t like garlic. Diet buster, but well worth it. Because pork tenderloins are frequently sold two to a bag, they are ideal for this recipe. Mash potatoes with additional gravy.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (1 pound) skin-on salmon fillet
- ½ cup light soy sauce
- 3 tablespoons grated fresh ginger
- 2 tablespoons honey
- ½ teaspoon sesame seeds (Optional)
- ¼ teaspoon cayenne pepper (Optional)
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a heat-resistant baking dish (such as Pyrex®) with aluminum foil and place salmon, skin-side down, in the dish.
- Mix soy sauce, ginger, honey, sesame seeds, and cayenne pepper together in a small bowl until honey is dissolved. Pour over salmon fillet, making sure top of salmon is completely covered.
- Cook under the preheated broiler until top of salmon has begun to turn golden brown, 10 to 12 minutes. Remove from the oven and baste the top of the fillet with the pan drippings. Turn the broiler off and preheat the oven to 325 degrees F (165 degrees C).
- Return to the preheated oven and bake until fish has a rich, dark brown glaze and flakes easily with a fork, about 10 minutes. Remove skin and serve.
- As all ovens are different, broiling and baking times may vary.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 0 g |
| Protein | 23 g |
| Saturated Fat | 1 g |
| Sodium | 1128 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I would use a little less ginger next time.
Everything was delicious! The skin, however, came right off. I think I would shorten the broil times by a minute or two, and that’s about it. Otherwise, it was PERFECT!!!
We used in on coho salmon fillets. It was very good AND it was a recipe of normal ingredients that we had on hand.
I really liked the flavor combo and this was simple to make. I do feel the method was a little backwards. Typically I bake and then finish off under the broiler. It did lose some of the crisp it got under the broiler but the flavor was still good.
No changes and definitely make it again.