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.