Honey Glazed Grilled or Baked Salmon

Ivory King Salmon with

Honey Glaze from the Grill

If you’re using the grill, you can include cauliflower, broccoli, zuccini, or whatever is on hand and get that nice smokey grill flavor to compliment your meal. (Seth forgot the green onion garnish.)

This recipe is one of Seth & Anna’s favorite go-to’s. The kids love having some salmon mashed up with rice and big chunks of broccoli to eat by hand. It’s a piece of cake to prep and cook, and always tastes great. And depending on your weather, its a perfect grilling recipe. Pair it with your choice of fresh steamed veggies and your choice of wild, brown, or white rice.

Ingredients

• 1/4 Cup honey

• 3 cloves minced garlic or about 1 Tbsp.

• 1 Tbsp. rice wine vinegar

• 1/2 tsp kosher salt

• 1 Tbsp. EVOO

• 1/4 tsp red pepper flakes

• 1 1/2 Tbsp. soy sauce (or, we love Braggs)

• A squeeze of fresh lime or lemon juice

• Fresh cilantro, or green onion, chopped

• 2 1lb portions of wild Alaskan salmon (King, Coho, & Sockeye work great for this recipe!)

Instructions

To bake; place a rack in the center of the oven and preheat to 400 degrees.

Line a baking dish with tinfoil or parchment paper.

On the stove top, combine honey, garlic, vinegar, red pepper, & vinegar in a small saucepan. Bring to a boil, then simmer for about 3 minutes until it thickens, but is still pourable. Allow the sauce to cool for 3 minutes.

Rinse your salmon fillets and pat dry (this recipe also works with frozen fillets!). Arrange evenly in the pan, but don’t overcrowd. Brush with EVOO and sprinkle with salt.

Pour the prepared glaze over the fillets, spooning it over from the pan to completely cover.

Bake for 6 minutes, then re-baste with the glaze from the bottom of the pan.

Continue cooking until the fillets are just cooked through in the center, about 6-8 more minutes. You know they’re done when the sections of meat JUST begin to separate and can be easily flaked with a fork. (Or if you have a thermometer, remove when just about at 145 degrees.) Remember that they will continue cooking after being removed from the oven, so if they’re almost done, remove, re-baste, and cover.

After resting for 5 minutes or so, glaze once more, squeeze the lemon or lime over the fillets, and sprinkle with cilantro or green onions.

Serve your wild salmon hot over rice with a side of veggies.

To Grill: Cover the fillets with about 1/3 to 1/2 of the glaze, place the fillets on the grill, close, and allow to cook for 6 minutes. Add a little more glaze and grill until done. After removing from the grill, cover with the rest of the glaze and garnish and dish up!