This recipe for honey & soy salmon fillets from Dinner at the Zoo is created using an easy to make marinade with lovely fresh flavours.
The marinade for the salmon is a mixture of olive oil, honey, soy sauce, lemon zest and herbs. The salmon sits in the marinade for up to 6 hours, then is grilled or broiled to perfection. Lemon juice is intentionally left out of this recipe because acids like lemon juice can actually “cook” the salmon as it sits in the marinade. The lemon zest adds tons of citrus flavour without the risk of changing the texture of the salmon.
Personally I like the depth of flavours absorbed by the salmon after a long soak, so I marinade my fillets for the full 6 hours!
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Honey and Soy Salmon Fillets
- 4 Salmon fillets 100 – 150g each
- 4 tbsp Olive oil
- 1½ tbsp Honey
- 1½ tbsp Soy sauce
- 1 tsp Lemon zest
- 2 tsp Fresh parsley chopped
- 2 tsp Fresh thyme
- ½ tsp Sea salt
- ¼ tsp Freshly ground black pepper
- ½ tsp Garlic minced
- Lemon wedges for serving
- Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
- Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
- Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
- Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
- Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
- Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
To oven bake:
- Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
- Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.
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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- Sara Welch – dinner at the zoo