This honey glazed salmon recipe is a great weekday meal. The honey and chili sauce give the salmon and sweet and spicy kick. Roasted asparagus is the perfect accompaniment for the salmon.
Salmon is a favorite of mine. Outside of the health benefits, it is great because of how quickly it cooks. When I am on the go and don’t have an interest in taking a long time to cook something I head straight for salmon. Another benefit is that this is great for meal prep. It takes just a few minutes and you have several meals for the week.
In this recipe
Using one large salmon filet instead of smaller ones increases cooking time but it allows for a more even cooking of the fish. The glaze calls for a chili sauce. This can be something like Sriracha, Sambal Oelek, or Gochujang. The latter one is more of a paste but it is the one that I use in this recipe. All of them have a sweetness to them so adding additional lemon juice can help cut that sweetness if desired.
When making the glaze it is ok that the garlic is not finely minced. As long as it is chopped relatively finely then it will work. Chopping or mincing your own garlic is better than using the precut garlic. If you do not want to mince your own garlic and you have a microplane you can use that without having to skin the cloves.
One of the easiest ways I have found to remove the skin of a garlic clove is to place one of the taller sides of the clove up and by using the flat side of a knife press it down on the garlic until it is crushed. Then you can use the knife to chop it.
The glaze can be used a a marinade if you have the time otherwise once the salmon is coated it can go into the oven. If you choose to marinade then give it at least 30 minutes but not longer than an hour. Since the marinade is acidic it will start to chemically cook the salmon if left too long.
Not all of the glaze will be used on the salmon. By heating the remaining glaze in a sauce pan and reducing it to a syrup like consistency there will be extra glaze for the salmon.
Honey Glazed Salmon with Asparagus
- Large mixing bowl
- Sheet pan lined with foil
- 1½ lbs salmon filet
- ½ tsp salt kosher
- ½ tsp pepper
- 2 lbs asparagus
- 1 tsp salt kosher
- 1 tbsp avocado oil
- ½ tsp pepper
- ¼ cup sesame oil
- ½ cup honey
- 6 garlic cloves minced
- 3 tbsp soy sauce
- 3 tbsp lemon juice
- 1½ tbsp chili sauce
- Mix all of the glaze ingredients in the bowl. Season the salmon with salt and pepper and place in the glaze and cover for 30 minutes.
- Preheat the over to 375°F or gas mark 5.
- Place the salmon on the sheet pan. Toss the asparagus in the salt, pepper, and oil and add to the same sheet pan. Bake for 25 min or until the largest part of the salmon is firm.