Honey Garlic Salmon

Honey Garlic Salmon – This easy weeknight dinner is a cinch to pull together.
It’s incredible how much flavor we can get from so few ingredients! 

A few times a year, I like to challenge myself to clean out my freezer and pantry. It saves money on grocery ingredients, encourages me to be creative, and prevents me from wasting anything. Our upcoming move seemed like the perfect time to start Operation: Clean Out the Freezer and Pantry.

Talk to me in a few weeks, when we’re down to half a jar of almond butter, some pickles and three kinds of mustard, but at the moment, it’s going really well! This Honey Garlic Salmon was one of our first big wins.

 

I buy most of our meat from Costco. They almost always carry the best prices on organic chicken and wild-caught fish, and even offer grass-fed beef sometimes. So, each month, I buy one or two things (chicken breast or whole chickens, a few bags of frozen fish fillets, etc.) and I mix and match meals from what we have on hand.

I have a few stray fish fillets left in my freezer from my last purchase, and I wanted to try something new. This Honey Garlic Salmon is a nice blend of savory and sweet. Plus, I had everything on hand to make this dish and only needed to add some broccolini and strawberries to make it a full meal.

I LOVED how this turned out. The glaze was gorgeous, and the whole thing only took a few minutes to put together.

Notes on the Recipe:

My favorite method for thawing fish. I almost always use frozen fish fillets when I make fish. We live in the middle of the desert, so fresh-caught fish is more or less non-existent. To thaw frozen fish fillets, I like to put them in a bowl of water in my fridge for an hour or two, or you can thaw them on the counter in a bowl with a few changes of lukewarm water in about half an hour.

Adapting this recipe. We’re gluten free, so we usually use tamari, which is gluten free soy sauce. If you’re not GF, you can certainly use soy sauce. We’ve also tried this with coconut aminos for a paleo version. It’s delicious!

Change it up. You can add about 1/2 tsp fresh ginger to the recipe to give it a more pronounced Asian flair, or substitute fresh lemon juice for the rice vinegar for a citrus twist.

Like this recipe? You might also like:

• Thai Sweet Chili and Lime Salmon
• Honey Lime Tilapia
• Honey Brown Sugar Salmon
• Balsamic Lime Salmon

Print