Sticky Hot Honey Salmon
I feel like I should cut to the chase and post the recipe without preamble. I mean, Sticky Hot Honey Salmon, what more is there to say?
I could tell you that it’s an easy recipe. I might mention that it cooks up on a sheet-pan that you will most definitely line with parchment paper so that clean-up is a toss in the trash. I will let you know that rice and any vegetable (I sautéed cabbage) would round out the meal but if you choose to consume the salmon solo, no one will judge.
Just make the damn salmon. Enjoy!
Sticky Hot Honey Salmon
Ingredients
- 1 side salmon
- 1/3 c raspberry jam
- 1/4 c sesame oil
- 2 Tbls avocado oil
- 1/4 c low-sodium soy sauce
- 5 Tbls Hot Honey plus more for a second glaze
- 2 tsp grated fresh ginger
- 3 cloves garlic, grated
- 1 tsp salt
- pinch black pepper
- 1 lime zested and juiced
Instructions
- Preheat oven to 350F.
- On a large baking sheet that's been lined with parchment paper, lay your salmon fillet, skin side down.
- Using a sharp knife, slice salmon diagonally both ways to cross-hatch your fillet. Cut down to the skin but not through.
- Make the sticky sauce by combining all of the ingredients, with the exception of the lime zest and juice.
- Pour the sauce over the top of the salmon, making sure it gets into all of the slits.
- Then top the salmon with the lime zest and squeeze 1/2 of the lime all over.
- Bake for 10-15 minutes, remove from oven and using a spoon, baste the salmon with the juices of the sauce and drizzle a bit more hot honey over the top.
- Turn up the oven to 400F and bake a second time for another 15 minutes.
- Remove from the oven and enjoy with the second lime half cut into wedges.