- Four 6 ounce salmon fillet portions, about 1½ inches thick
- ½ cup soy sauce (preferably reduced salt soya sauce)
- ½ cup honey
- ½ cup brown sugar
- ¼ tsp five spice powder (or cinnamon)
- 2 tsp sesame oil
- 4 tbsp rice wine vinegar (or apple cider vinegar)
- 1 ounce piece fresh ginger, very finely grated (freezing ginger makes it easier to grate)
- ½ tsp freshly ground black pepper
- 2 cloves minced garlic
- 2 tbsp olive oil
- ¼ cup water
For the marinade
- Mix together the soy sauce, honey, brown sugar, five spice powder, rice wine vinegar, ginger and black pepper.
- Place the salmon fillets in a Ziploc bag with the marinade and let rest in the fridge for about an hour.
- In a small saucepan lightly saute together the minced garlic and olive oil.
- Drain the marinade from the fish and add to the garlic and oil. Add the ¼ cup water and simmer until the sauce thickens to a glaze-like consistency.
- Preheat oven to 425 degrees F. Place the marinated salmon fillets on a parchment lined baking sheet and bake for about 15 minutes.
- At his point begin brushing the marinade on the salmon and returning it to the oven for a couple of minutes between coatings. I normally glaze it about 3 times. You can always add more of the sauce to the fish when serving.
- Very good served with jasmine rice.
Source:Rock Recipes
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