Salmon lemon and garlic

Salmon with Ginger Honey Glaze 


  • ½ cup Taylor Pass honey
  • 1/4 cup soy sauce
  • 1 (1 1/2-inch) piece peeled fresh ginger, thinly sliced
  • 1 garlic clove, grated
  • 4 salmon fillets
  • 2 cups cooked brown rice


  1. Preheat oven to 200°. Line a baking pan with aluminium foil; lightly coat foil with cooking spray.

  2. Combine honey and next 3 ingredients in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.

  3. Place fillets in an 20cm square glass or ceramic baking dish. Pour cooled marinade over fillets, turning to thoroughly coat each. Let stand 10 minutes.

  4. Transfer fillets to the prepared pan. Strain marinade through a sieve into a small saucepan; discard solids. Bring the marinade to a simmer over medium heat; cook 5 minutes. Reserve 2 tablespoons marinade in a small bowl and 3 tablespoons in a separate small bowl. Discard any remaining marinade.

  5. Roast fillets at 200° for 5 minutes; remove the pan from oven.

  6. Preheat the oven grill to high.

  7. Brush fillets with reserved 2 tablespoons marinade; broil 1 to 2 minutes or until fillets are done and glazed on top. Serve fillets over rice; drizzle with remaining 3 tablespoons marinade. 
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