Is it better to bake or fry salmon?

We’ll never say no to a serving of pan fried salmon. However, we typically prefer to bake it rather than cook it on the stovetop. This is because it’s easier to keep moist and allows us enough time to prepare a few extra sides.

Should I remove the salmon skin before cooking?

No, leaving the salmon skin on and placing it skin side down on the baking sheet will help your fish cook more evenly while adding extra flavor to the protein.

How long does this recipe last?

Once fully cooled, leftover salmon and asparagus can be transferred to an airtight container and stored in the fridge for up to 3 days.

Can I freeze leftover salmon?

Yes, leftover cooked salmon and asparagus can be transferred to a freezer-safe container and kept frozen for up to 2-3 months.

How should I reheat leftovers?

When you’re ready to eat, let your leftovers thaw in the fridge overnight. Then, warm them in the microwave or in a skillet on the stovetop over medium heat.

What goes well with honey glazed salmon?

This meal is naturally low in carbohydrates, gluten free, and dairy free. If you’d like to keep it that way, we suggest pairing it with cauliflower rice . Or, we also love to serve it over a bed of jasmine rice or brown rice . Other healthy and delicious additions to the plate include Instant Pot Sweet Potatoes , roasted potato wedges , and baked carrot fries .

Honey Glazed Salmon (30 Minute Meal) - The Real Food Dietitians

Servings: 4 servings 1x

Ingredients

1 lb fresh wild caught salmon (3-4 filets)
¼ cup coconut aminos*
⅓ cup pure honey
4 cloves garlic (1 ½ tablespoons)
Juice of ½ lemon (1-2 tablespoons)
¾ to 1 lb. asparagus, ends trimmed
1 tablespoon avocado oil or olive oil
¼ teaspoon fine salt
¼ teaspoon black pepper
4 lemon wedges
1 tablespoon cornstarch or 1 ½ tablespoons arrowroot powder
1 tablespoon water
2 green onions, sliced on the bias, green part only (optional)

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Instructions

Preheat the oven to 425℉. Optional: Line a large baking sheet with parchment paper for easy clean-up.
In a small bowl, combine the coconut aminos, honey, garlic, and lemon juice; whisk until the honey dissolves into the mixture. Pour half of the mixture over the salmon in a bowl or container and turn to coat the salmon (can marinate salmon with sauce in the fridge for a few minutes or up to 4 hours, if desired). Pour the other half of the liquid mixture in a small saucepan; set aside.
Toss the asparagus with oil, salt, and pepper. Spread asparagus out over the prepared baking sheet. Nestle the marinated salmon among the asparagus on the baking sheet and add the lemon wedges. Discard any liquid remaining in the bowl that was used to marinate the salmon.
Transfer the sheet pan to the oven and bake the salmon and asparagus for 10 minutes.
Meanwhile, place the saucepan with the liquid over medium-high heat and bring to a simmer. In a small bowl, whisk together the cornstarch and 1 tablespoon water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 2-3 minutes, or until the liquid thickens. Remove from heat and let sit for a few minutes to thicken further.
When the baking time is up, remove the salmon and asparagus from the oven and turn the oven to the broil setting. Spoon or brush the glaze over the salmon and asparagus. Return the sheet pan to the oven and broil for 1 to 2 minutes, until the glaze starts to turn golden. Watch closely to avoid burning.
Garnish with sliced green onions. If desired, serve over cooked rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

*coconut aminos (also called coconut liquid aminos) has a similar savory taste to soy sauce but slightly milder and sweeter, plus it contains 70 percent less sodium than traditional soy sauce. If you don’t have coconut aminos, you can sub in half the amount of soy sauce, shoyu, or tamari and mix with the same amount of water (ie: 1/4 cup soy sauce mixed with 1/4 cup water)

Nutrition Information

Serving Size: 1/4 of the salmon and asparagus with glaze
Calories: 248
Fat: 9 g
(Sat Fat: 1 g)
Sodium: 299 mg
Carbohydrate: 17 g
(Fiber: 2 g
Sugar: 11 g)
Protein: 25 g
Cholesterol: 62 mg

Dietary

Dairy-Free Egg-Free Gluten-free Nut-free

Recipe By: The Real Food Dietitians