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Honey Glazed Salmon

This is sure to be a showstopper.

honey glazed salmon
Mike Garten

Serve this sweet-sour salmon with fresh, crisp cucumbers for contrast. Fluffy white rice would complete the meal!

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Cal/Serv: 270
Yields: 4 servings
Total Time: 0 hours 25 mins
1 1/2 lb.

salmon fillet

Kosher salt and pepper

1/2 c.

Honey-Lime Teriyaki Sauce, divided

1/4 c.

rice vinegar

1 tsp.


1/2 tsp.

grated peeled fresh ginger


shallot, thinly sliced


Persian cucumbers, thinly sliced

Cilantro, for sprinkling

  1. Heat oven to 400°F. Place salmon on foil-lined baking sheet, season with 1/4 teaspoon salt, then spoon 3 tablespoons teriyaki sauce on top and roast 10 minutes. Spoon remaining teriyaki sauce over top and continue roasting 8 minutes.
  2. Increase heat to broil. Baste salmon with any sauce that has fallen to sides of pan and broil until sticky and opaque throughout, 2 to 4 minutes.
  3. Meanwhile, in bowl, whisk together vinegar, honey, and 1/4 teaspoon each salt and pepper to dissolve. Stir in ginger then shallot and let sit 5 minutes. Add cucumber and let sit, tossing occasionally, 10 minutes. Transfer salmon to platter and, with slotted spoon, spoon cucumber mixture over top and sprinkle with cilantro.

NUTRITIONAL INFORMATION (per serving): About 270 calories, 6.5 g fat (1.5 g saturated), 36 g protein, 900 mg sodium, 15 g carb, 1 g fiber

Did you make this recipe? Comment below!

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