A traditional celebration for the end of summer (and Labor Day weekend in the US) should be a good BBQ. A garden full of sunshine, friends, cold cider, and the anticipation of the food sizzling on the grill.
But here in the UK, summer didn’t really make an appearance this year, and any traces of it now seem to have disappeared altogether. It is most certainly not BBQ weather. So that got me thinking: What do you make when you desperately want a last taste of summer, but cold salads and outdoor cooking are just not going to work?
After browsing my recipe collection, the answer I arrived at was honey glazed salmon. Endlessly versatile, and very healthy, this fish is a wonder food. It is tasty in so many different cuisines and styles.
To get a fresh, summery dish whilst providing a bit of warmth for these dull, grey days, I decided to make it with an aromatic glaze, my own honey glazed salmon recipe of teriyaki, using a simple range of stock-cupboard ingredients. I baked the salmon, but if you are lucky enough to have good weather, you could quite easily grill it as well.
While a classic red or white wine complements salmon well, you can elevate your dining experience with a more thoughtful choice – a cocktail! Whether it’s a refreshing Mojito, a Tequila Highball, or a sophisticated 50/50 Martini, these options can add an extra touch of luxury to your already exquisite dish
Here is how to make easy and simple honey-glazed salmon.
Honey Glazed Salmon
- 2 skinless & boneless salmon fillets sustainably sourced, preferably
- 3 tbsp soy sauce gluten-free, you can use tamarind sauce
- 1 tbsp sesame oil
- 1 tbsp clear honey
- 1 clove garlic finely chopped
- 1 tsp ginger finely chopped
- Rocket & spinach leaves and baby tomatoes to garnish
- Preheat the oven to 180oC.
- Mix the soy sauce, oil, honey, garlic, and ginger in a bowl, then transfer to a shallow dish big enough for the salmon. Lay the salmon skinless side down and spoon some of the marinade over the top.
- Refrigerate for about 20 minutes (or longer) to allow the flavors to permeate the salmon.
- Once the salmon is marinated, you will need a shallow baking tray and two squares of tin foil, large enough to wrap the salmon with ‘breathing-space’. Place each fillet onto a square and pull up the sides. Pour the rest of the marinade over the salmon and press the tin foil closed loosely around the salmon. This has the cute name of being cooked ‘en papillote‘ and is a great way to lock in all the flavor and make the salmon really tender.
- It will need to bake for about 20 minutes, or until the salmon is opaque and flakes with a fork.
- Prepare plates with a bed of rocket and spinach and slice up some baby tomatoes to garnish. Once the salmon is cooked, place a fillet on top of the salad and drizzle over any remaining juices from the foil packets. Serve immediately, whether indoors or out!
Besides this basic recipe of baked honey-glazed salmon, you can create your own recipe with other ingredients.
- Citrus honey glazed salmon: incorporating fresh citrus juice and zest, such as orange or lemon.
- Sesame honey-glazed salmon: sprinkling toasted sesame seeds over your honey-glazed salmon before baking or grilling.
- Garlic and herb honey glazed salmon: infusing minced garlic and fresh herbs (like thyme, rosemary, or dill) into your honey glaze salmon.
- Spicy honey glazed salmon: adding some red pepper flakes or a dash of cayenne pepper to your honey glaze.
- Balsamic honey glazed salmon: combining honey with balsamic vinegar for a sweet and tangy glaze.
Other versions are maple-honey glazed salmon, honey apple cider glazed salmon, honey miso glazed salmon, Dijon mustard, pomegranate molasses, garlic brown sugar, apricot, even bourbon whiskey, or pineapple Jalapeño honey glazed salmon.