Ginger Honey Soy Salmon

A whole side of salmon takes beautifully to a sweet-and-savory soak of balsamic, soy, and sesame, then finishes under the broiler with a glossy, golden top. It looks like a centerpiece but comes together with a make-ahead marinade and one baking sheet.

Ingredient Spotlight. Our Honey Ginger White Balsamic is the heart of the marinade, layering warm ginger and mellow honey against the salty soy, while a pour of nutty, toasty Japanese Toasted Sesame Oil gives the whole dish its unmistakable savory depth.

Ingredients

• 2 to 2.5 lbs whole salmon fillet with skin on
• 4 TB Honey Ginger White Balsamic
• 4 TB regular strength soy sauce
• 2 TB Basil Infused Olive Oil
• 2 TB Japanese Toasted Sesame Oil
• 1 TB of Honey
• 1 fresh lemon
• 6 cloves garlic, minced
• 1 TB freshly grated ginger
• 1/4 tsp freshly ground black pepper
• 1 red onion – chopped
• 2 stalks green onions, thinly sliced
• 1 seedless chopped Jalapeno – optional
• Parsley for garnish

Instructions

1. Use paper towels to thoroughly dry salmon fillet, removing excess moisture. Place salmon in a large glass baking dish and set aside.
2. In a bowl, use a hand whisk to mix together the Honey Ginger Balsamic, soy sauce, honey, Basil Olive Oil, Japanese Toasted Sesame oil, garlic, ginger, black pepper, green onions, lemon juice from fresh lemon, chopped onions and jalapeno. Pour mixture evenly over the salmon, ensuring salmon is coated with marinade. Cover and chill at least 6 hours to overnight, if possible.
3. Remove salmon from fridge and let sit at room temp while oven preheats to 350F (with rack on middle position) Transfer salmon to a large piece of aluminum foil and large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon. Cover salmon with aluminum foil and bake 10 minutes.
4. Remove the salmon from oven, move rack to upper position, and place salmon back on rack. Broil on high for about 5 minutes, watching carefully so salmon doesn't burn. It should reach a nicely light golden color on top. Remove salmon from heat immediately and serve.

Chef's Notes

• Patting the salmon completely dry before it goes in the marinade helps it take on flavor and brown properly rather than steaming.
• The broiler works fast; keep the oven light on and watch closely those last few minutes so the sugars in the marinade caramelize without scorching.

Make It Yours

• Swap the Basil Olive Oil for our Garlic Olive Oil for a more savory, aromatic marinade.
• Serve over steamed rice with the pan juices spooned over, and scatter extra sliced green onion on top.

Allergens: Contains fish (salmon), soy (soy sauce), and sesame (Toasted Sesame Oil).

Shop our Honey Ginger White Balsamic at the shop.