Honey Baked Salmon

Ingredients

• 4 salmon fillets
• 1/4 cup Beekeeper’s Daughter Orange Blossom Honey
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Fresh lemon wedges (for serving)
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Marinade: In a small bowl, whisk together the honey, soy sauce, Dijon mustard, minced garlic, grated ginger, and olive oil. This will be the marinade for the salmon.
3. Marinate the Salmon: Place the salmon fillets in a shallow dish or a Ziploc bag. Pour half of the marinade over the salmon, making sure each fillet is well coated. Allow the salmon to marinate for at least 15-30 minutes in the refrigerator. Reserve the remaining marinade for later use.
4. Prepare the Baking Dish: Line a baking dish with parchment paper or lightly grease it to prevent sticking. If you want to minimize cleanup, you can also use aluminum foil.
5. Bake the Salmon: Place the marinated salmon fillets in the prepared baking dish. Season with salt and black pepper to taste. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Glaze the Salmon: While the salmon is baking, take the remaining marinade and heat it in a small saucepan over medium heat. Bring it to a simmer and let it cook for 2-3 minutes until it thickens slightly.
7. Finish and Serve: Once the salmon is done baking, brush the cooked marinade over the top of the salmon fillets for a glossy finish. Garnish with chopped fresh parsley if desired. Serve the honey-baked salmon with fresh lemon wedges on the side.