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Description
Skip the flipping stress! There’s none required for this broiled fish recipe. The sweet-salty glaze with soy sauce, honey, garlic, and lemon creates delectable crispy edges. Cooking the salmon with the skin on insulates the fish and keeps it juicy. For extra assurance, turn to the Yummly Smart Thermometer to choose your perfect doneness. Serve the salmon with steamed rice and stir-fried snow peas or asparagus tossed with leftover glaze for a quick, healthy meal. The recipe is a Yummly original created by Ivy Manning.
Ingredients
US|METRIC
4 SERVINGS
- cooking oil spray (or a little vegetable oil)
- 2 cloves garlic
- 1/4 cup honey
- 2 Tbsp. soy sauce
- 1 Tbsp. lemon juice
- 1 tsp. Sriracha hot sauce (or sambal oelek sauce)
- 4 Atlantic salmon fillets (skin-on, each about 1 inch thick and 6 oz.)
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Directions
- Arrange an oven rack 4 inches below the broiler element and preheat broiler. Line a small rimmed baking sheet with aluminum foil and mist it with cooking spray. Set aside.
- Peel garlic cloves and cut them in half lengthwise. Combine garlic, honey, soy sauce, lemon juice, and Sriracha in a small saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture is syrupy, 2-3 minutes. Remove from heat and set aside for 5 minutes; the mixture will thicken slightly as it cools.
- Meanwhile, feel the top of the salmon for any pin bones. If present, pull them out with fish tweezers or clean pliers; discard. Place salmon portions skin side-down on the baking sheet.
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