This flavorful salmon is something I usually make for dinner on a week night, but it can easily be a great addition to a Thanksgiving spread. Not only does it taste good, but it is a quick dish to make considering all the cooking that needs to get done on Thanksgiving day. The marinade is really tasty with a nice kick from the chili pepper and the honey balances all the flavors. I served this alongside a nice helping of bok choy, sauteed in a little garlic oil. Make this for a delicious weeknight protein or double the recipe and add it to your Thanksgiving menu. Your guests won't be disappointed.
Marinating fish in a zip loc bag makes for a quick clean up.
Most Thanksgiving dinners, we cook a large chicken- the star of the show. One year we did cornish hens; perfect for a small group, but still poultry nonetheless. I'm usually not too crazy about meat dishes on thanksgiving, I'm actually very much a "sides" person. I love a little bit of this and that, but not much meat. My dad and I love fish so we usually make something small since we're among the few who will eat it. Our table always consists of a variety of flavors; Asian, Caribbean, American etc. and our menu doesn't really have a "theme." If it tastes good; it goes on the table. This year I'm planning on adding this vibrantly flavored fish dish to our menu.
- 4lbs salmon fillets or steaks
- ¾ cup soy sauce
- 3 tsp sesame oil
- ¼ cup honey
- 1 orange, zested (about 2 tsp)
- 3-4 garlic cloves, minced
- 2 inch piece ginger, grated
- 1 tbsp brown sugar
- 1 red chili pepper, or desired amount
- Clean fish and pat dry. Place in large zip lock bag.
- Whisk together all ingredients. Pour marinade into zip lock bag. Seal tightly and massage marinade into fish.
- Refrigerate and let fish marinate minimum 1 hour.
- Preheat oven to 375 degrees.
- Arrange fish in glass dish or pan. Bake 20 minutes, basting frequently with sauce in pan. Remove and cover with foil to keep top from drying.
Great recipe!! Thanks!
The color on that salmon is perfection! Love the idea of mixing honey and soy! Going to try this one out for dinner tonight.
Kami | Life with Kami
I've always done lemon, soy and honey. I'm going to try this recipe for a change. I love the idea of the ginger.
Yum! My kids don't like the ginger though :(. Will yours eat it?
I usually ised joney orange juice and and mustard. Now l will definitely try it with the soy sauce for tonight's dinner. Thanks
Hi Radha, your version sounds great with the mustard. I'll add that next time I make this!
What greens did you pair it with and how did you season it?
Hi Anna, I paired this with bok choy. I cut it into strips and sauteed in a little garlic and oil, pinch of salt. Hope that helps!
Hi Alica! Question-Do you pour any of the marinade over the salmon before it goes in the oven or is the marinade discarded? Looking forward to making this soon! Thank you!
Hi! I do pour some over and as it cooks I use the marinade in the pan to baste the fish. Keeps it moist. Hope this helps!
Do you bake it covered, or uncovered for the 20-25 minutes?
Hi, I bake it uncovered and baste it frequently so it doesn't get dry.