Honey Ginger Salmon

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For the last 5 days, I have been soaking up the sun on the turquoise beaches of Aruba. It was not only amazing to enjoy 88 degrees and sun every single day, but the food was incredible too.

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Aruba restaurants focus on entrees that combine super fresh seafood served with vegetables and some sort of potato. Though salmon was not too common down there (Mahi Mahi, Snapper and Grouper were the usual suspects), I was inspired to create a dish that would bring me back to paradise, even if only in my head!

The tartness of the lemon combined with the sweetness of the honey and the bite of the ginger create the perfect marinade for the heartiness of salmon, though I think this would be just perfect on any seafood.

Preheat the oven to 425 degrees. Prepare a 9×13 baking dish with foil.

For the marinade, whisk together the juice of one lemon and honey.

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Add in minced fresh ginger.

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Add in the minced garlic and warm water.

Combine all ingredients, and pour the marinade into the prepared baking dish.

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Place the fish, flesh side down, into the marinade for at least 15 minutes.

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When ready to bake, flip the fish so the skin side is down. Season each filet with a pinch of kosher salt.

Bake for 11-13 minutes, or until the flesh has turned opaque.

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I roasted some broccoli and red potatoes to serve with the salmon, and it was the perfect Aruba-inspired dinner.


Adapted from: Cooking Light

Makes: Four 5 oz filets

Prep: 20 minutes, Cook: 11 minutes, Total: 31 minutes

  • juice of 1 lemon (about 2 tablespoons)
  • 2 tablespoons honey
  • 1 tablespoon freshly minced ginger
  • 1 clove garlic, minced
  • 2 tablespoons warm water
  • salt and pepper to taste

Preheat the oven to 425 degrees and prepare a 9×13 baking dish with foil.

Whisk together the lemon juice, honey, ginger, garlic, and water.

Pour the marinade into the prepared baking dish. Place the fish, flesh side down, into the marinade for at least 15 minutes.

When ready to bake, flip the fish so the skin side is down. Season each filet with a pinch of kosher salt.

Bake for 11-13 minutes, or until the flesh has turned opaque.

Serve with roasted vegetables and baby red potatoes.


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