Home Kitchen Recipe | Baked Honey Glazed Salmon

Thinking of an easy way to prepare Salmon fillet, try it baked. This recipe of mine was inspired by Lighten Up! when I was searching for a baked salmon preparation at my home kitchen. My Significant Other loves salmon very much so I guess I’d get more than a passing mark for this dish as long as the salmon is fresh! The main ingredient in this recipe is Wild Coho Salmon which is also known as Silver Salmon that runs mainly in the North Pacific Ocean. Wow..to think about it, this salmon could be swimming from Hokkaido Japan across Alaska before reaching our dining table!
Baked Honey Glazed Salmon with Fusilli
This preparation does not use any oil/fat to retain the salmon’s original taste and takes the advantage of its nature as ‘oily fish’.

Features and functions
Salmon is one of the most popular fish in North America and it is considered to be healthy owing to its high protein, high Omega-3 fatty acids and high vitamin D content. Wild salmon is traditionally known to possess an important source of DHA and EPA, which are important for brain function.
To marinate
1/2 pound fresh Wild Coho Salmon fillet
2 tbsp fresh lemon juice
1 pound is $ 6.99 - Sale!
For glazing
3 tbsp honey
1 tbsp brown sugar
1 tbsp fresh lemon juice
a pinch of salt
Marinated Salmon fillet
1. Marinate the salmon fillet with fresh lemon juice for about 1 hour and refrigerate it.
2. Mix well all the ingredients for glazing in a bowl.
3. Rub or brush over the salmon fillet thoroughly.
Honey glazed Salmon fillet - ready to bake
4. Preheat oven to bake at 400 degree Fahrenheit.
5. Bake for 12 minutes. Occasionally, you may top up the glaze if you wish.
6. Serve with lemon wedges and (or) grated lemon rind.
Bon Appetit!
Baked Salmon served with grated lemon rind
Tips: Fresh Salmon fillet is a must to get a sweet juicy baked fillet.
Interested for the recipe of pasta with carbonara sauce – check out here.

Acknowledgment: This recipe is inspired by Ligthen Up! She did a marvelous Barbecue Roasted Salmon.

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