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Ingredients
| pink salmon: 2 fillets |
| honey: 4 Tbl |
| garlic: 4 cloves (minced) |
| olive oil: 4 Tbl |
| ginger (minced): 4 Tbl (minced) |
| salt (to taste) |
| black pepper (to taste) |
Honey Ginger Salmon
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
- Place Fillets in a large sheet of tin foil.
- Season fillets with salt and pepper to taste.
- Drizzle with honey.
- Sprinkle and/or press garlic and ginger on the fish.
- Douse in olive oil.
- Seal the edges of the tin foil around the fish, forming a "pocket" that does not allow for the escape of steam.
- Cook at 180/375 for 10 minutes and then remove from oven and CAREFULLY open the pouches.
- Return to the oven to cook as per your tastes for the remainder of the time.
- I prefer this fish to be "over cooked" and for the honey to take on a carmelized consistancy and the fish to be slightly "tough" and chewy. Though this is also excellent with a soft buttery consistancy fish. You'll know it is done when the fish looses it's transparent color and flakes apart in the center/thickest part with a fork.
- Batay Avon! Bon Appitete! Happy Eating!