You can put salmon with citrus, creamy dill sauce, teriyaki or other asian flavors, sweet glazes, or spicy sauces and it tastes fantastic. It can mesh well with almost any kind of cuisine, and is a very low-maintenance fish to prepare. It tastes delicious put in soups, grilled, broiled, poached, foil-baked, or made into burgers or croquettes.
It is the fish you want to be friends with. It’s the fish you have a crush on. Add the healthy bonus that salmon is a low calorie, high protein meat rich with brain-loving Omega-3 fatty acids, and it’s practically the fish you want to marry and grow old with.
I think I’ve made my point. Probably I made my point two paragraphs ago, but I’m the boss of this soap box, so there you have it.
When salmon went on sale at one of our local markets last week, I snatched up a few pounds and spent a few days musing on just how to prepare it. There were too many good options. I finally settled on a simple glaze put together with honey, brown sugar, and a little lemon juice. It seemed too simple. I worried it would be too sweet.
And then this beautiful deliciousness happened.
Just look at it folks. Add an extra squeeze of juice from the lemon and you’re in salmon heaven, dear reader. It was simple and delicious. Perfect paired with green beans topped with a balsamic pepper relish (recipe coming soon). Sigh… I love you, Salmon.
- 1½lbs salmon
- 3 Tbsp butter
- 2Tbsp honey
- ¼c brown sugar
- juice from ½ lemon
- ¼tsp salt
- lemon slices
- Preheat oven to 425 degrees
- In a small saucepan, combine butter, honey, brown sugar, and lemon juice and cook over medium heat until melted together and smooth. Stir in salt and taste. Adjust lemon juice or salt to taste.
- Place salmon on a baking sheet covered with foil. Brush salmon generously with honey glaze. Arrange lemon slices on top. Bake uncovered for 20-25 minutes or until cooked through, adding a second layer of glaze after the first 10 minutes of the baking time.
- Serve with additional lemon as desired.