- 4 salmon filets, skin removed (about 2 lbs total)
- 1/2 cup honey
- 1/3 cup reduced sodium soy sauce (or regular)
- 2 teaspoons minced or chopped garlic
- 1 teaspoon minced fresh ginger
- Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl (I added a sprinkle of dried parsley for color– try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly. Refrigerate for 15 minutes or up to 4 hours.
- Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
- Line the marinated salmon filets on the baking sheet. You can hold onto this used marinade– see step 5. Bake for 15-20 minutes depending on thickness (about 10 minutes per 1-inch inch thickness– measured from the thickest part of the filet). You can broil the salmon for the last 3 minutes for crispier edges.
- Meanwhile, begin steaming the broccoli and reducing the glaze. First, the broccoli: fill a large saucepan with 1 inch of water. If you have a steamer, place it inside. Bring water to a boil. Add the broccoli. Cover and reduce hear to medium. Cook for 6-7 minutes until the broccoli is bright green and tender.
- Now, the glaze: Pour the remaining, unused marinade into a small saucepan or skillet. If you want, you can add the remaining (used) marinade as well. Bring to a boil, then reduce heat low-medium and allow to simmer for 4 minutes. Remove from heat and allow to cool and thicken.
- Remove cooked salmon from the oven. Some of the glaze may have browned on the edges. You can discard this.
- Garnish the salmon with any of the listed options. Serve with steamed broccoli and additional glaze. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.