Honey-Roasted Salmon
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Yield: about 6 to 8 servings
This salmon dish is not only good right off the grill -- but the leftovers are great in salads or in a dip -- enjoy!Ingredients:
1/4 cup honey2 teaspoons soy sauce
1 tablespoon rice wine or white vinegar
3 teaspoons chili powder (for a real kick -- substitute cayenne pepper)
Juice and zest of 1 lime
Salmon steaks or fillets, about 2 to 2-1/2 pounds
Instructions:
1. Combine first 5 ingredients, mix to blend.2. In a shallow dish or plastic zip-lock bag place the salmon, pour marinade over, turn to coat
3. Marinade, refrigerated for about 20 minutes or up to 2 hours
Pre-heat oven to 375-400 degrees
4. Remove the salmon from the marinade (reserving for basting) and place in a shallow oven-proof pan
5. Bake the salmon (in the center of the oven) under tender, (depending on the size of your cut) about 7 to 12 minutes, basting with the remaining marinade as needed
6. Pre-heat broiler on high, place salmon underneath the broiler for about 2 minutes until golden
Cool slightly before serving.
*Used a half a skinned salmon fillet, took about 12-15 minutes to cook
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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