This quick and easy preparation for salmon means less time in the kitchen but still yields impressively tasty results.
Have you ever heard of the salmon run? In Alaska the salmon runs start in early May and continue until September, but they vary each year. The different species of salmon run at different times through the summer. First to run are chinook (king) salmon, followed by sockeye (red) salmon and then the coho (silver) salmon.
When I was about 15 years old, my father went on a salmon-fishing trip in Alaska with a few of his work associates from all over the United States. They set out to catch as much salmon as possible during the run and send it back to their homes. When Dad returned with his fresh catches, we ate sockeye salmon for weeks. My family cooked salmon every way possible, and it was all fantastic.
Today most of the salmon we eat is farm raised in Canada (Atlantic) or imported from Chile (Patagonia). The majority of local seafood markets will have the Canadian salmon, while most chain grocery stores sell the Chilean salmon. I prefer the Canadian salmon, but with location-specific species like salmon, I take what I can get.
Salmon is rich in protein and omega-3 fatty acids and is considered one of the healthier superfoods. The meat is oily, and the flesh is usually orange to red; however, there is a white-fleshed variation. Salmon is great to grill, bake, pan sear or eat raw. I do love a good salmon sushi, but my favorite way to cook salmon is baked with honey and garlic.
We had a small gathering of friends, and I wanted to prepare some seafood that didn’t take much time away from enjoying their company. They were all sitting outside on the deck, and I didn’t want to be confined to the kitchen. The Canadian salmon was on sale at my local fish market, and I knew it would pair well with the asparagus I had already purchased. Baking it all in one pan makes it easy cooking and easy clean up.
Honey, garlic, lemon and soy sauce make a perfectly moist and glazed salmon. I whipped up the glaze, poured it all over the asparagus and salmon in the dish and baked it to perfection. Like most fish, it does not take long to cook, and after about a half hour dinner was ready. It presented so well, and my guests were very impressed and pleased. If you are not fond of spicy foods, omit or reduce the amount of red pepper flakes; I like the hint of spice, but I know not everyone does.
If you want to spend less time in the kitchen and more time socializing, try this simple recipe for a tasty, quick dinner and I’m sure you will impress your guests.
Honey Garlic Glazed Salmon
1/3 cup honey
¼ cup soy sauce
2 tablespoons lemon juice
1 teaspoon red pepper flakes
1 bunch of trimmed asparagus
2 tablespoons extra-virgin olive oil
4 6-ounce skinless salmon fillets, patted dry
Salt and pepper
3 cloves garlic, minced
1 lemon, sliced into rounds
Preheat oven to 390 degrees F.
In a medium bowl, whisk together honey, soy sauce, lemon juice, oil, garlic and red pepper flakes.
Lay the asparagus in a greased baking dish and place salmon on top of the asparagus. Season with salt and pepper.
Pour the honey-soy sauce mixture over the salmon. Cover and cook about 15 minutes. Remove cover on the dish, baste the salmon with the sauce and cook for another 15 minutes
Garnish with sliced lemon and serve.
Photography by James Stefiuk