Honey soy salmon

Honey soy salmon

You know that phrase, “You’ll catch more flies with honey than vinegar.” Well, that is probably true. My cousin was just telling me about a Berkley study on kindness and how being kind gets people farther in life than being connected.

Anyway, I’m straying from the topic. The point of the fly-saying is that if you’re nice to people, you can usually sway them from being mad at you. This works especially well if you’re in the workplace, I’ve found.

If you’re in the homeplace, however, you will also attract more potential suitors with honey than vinegar. Take some honey, put it in something savory and whoever you’re dining with will probably want to marry you. Unless of course you’re dating my boyfriend who found this dish too sweet. (Luckily I’ve already wooed him with other culinary delights.)

Also this is super, super easy. (I just love cooking fish. It’s so easy and quick!)

I adapted this recipe from Healthy Green Kitchen‘s recipe for Honey Soy Roasted Salmon.

I took the four 4-ounce salmon fillets and put them in a baggie with a marinade of soy sauce, Sriracha sauce (my dad calls this “chili paste”) and honey.) It sat for about 30 minutes out on the counter in room temperature.

Then I dumped the whole thing into a greased baking dish and baked it.

The fish went on a plate, the sauce went in a bowl and dinner was ready.

HONEY-SOY SALMON (adapted from Healthy Green Kitchen):
1/3 cup honey
1/4 cup soy sauce
1 teaspoon Sriracha sauce or other Asian chili sauce
4 4-ounce salmon fillets

Preheat oven to 450 degrees.

Combine honey, soy sauce and Sriracha sauce and pour into a large zipper bag. Add thawed salmon fillets and let marinate for at least 30 minutes at room temperature.

Grease an 8-inch by 8-inch baking dish and pour fish and marinade right in.

Bake in the oven for 12 minutes.

Printable recipe here.

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