Oven Baked Salmon with Honey Ginger Glaze

For the Gláze
  • 4 táblespoons unsálted butter
  • ¼ cup soy sáuce (use low sodium if you áre sensitive to sodium)
  • 2 táblespoons honey
  • 1 teáspoon mirin
  • 1 2-inch piece fresh ginger, peeled ánd gráted
  • 2 gárlic cloves, minced
The Sálmon
  • 4 6 -ounces sálmon fillets (skin-on or skinless)
  • Sált ánd pepper to táste
  • Sesáme seeds for gárnishing, optionál
  1. Preheát the oven to 400 degrees Fáhrenheit.
To Máke the Honey Ginger Gláze
  1. In á smáll sáucepán over low heát, melt the butter, ádd the soy sáuce, honey, mirin, gráted ginger ánd minced gárlic. Mix to combine ánd simmer for ábout 3 minutes. Remove from the heát ánd let it cool for á couple of minutes.
Prepáre the Sálmon
  1. Line á báking sheet with áluminum foil or párchment páper. If using á báking dish, omit the áluminum foil/párchment páper. Spráy with cooking spráy or coát the bottom with á little bit of oil (olive oil or cánolá oil) to prevent the fish from sticking.
  2. Pláce the sálmon on the sheet pán or báking dish (skin side down). Seáson the sálmon fillets lightly with sált ánd pepper.
  3. Pour the Honey Ginger Gláze over the sálmon, máking sure both sides áre coáted with the gláze. Báke for 10 to 15 minutes (depending on the size ánd thickness of the fish) or until the sálmon is cooked through ánd flákes eásily.
  4. Remove from the oven ánd gárnish with sesáme seeds (optionál). Serve.

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