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Zesty Salmon Fillets with Honey-Soy Glaze

Our Zesty Salmon Fillets are soaked in a honey-soy mixture infused with an array of herbs and spices, along with a touch of lemon zest for that extra tang. Grill it to perfection and drizzle some leftover marinade for a delightful, healthy meal packed with flavor.
1
45 min
TOTAL TIME
383
CALORIES
$3.43
PER SERVING
Zesty Salmon Fillets with Honey-Soy Glaze
Ingredients
MARINADE
4 SERVINGS
Soy Sauce
2 tbsp soy sauce
Fresh Thyme Leaves
1 tbsp fresh thyme leaves
Black Pepper
1/2 tsp black pepper
Garlic
2 cloves garlic
minced
Honey
2 tbsp honey
Lemon Wedges
lemon wedges
for serving
Salmon Fillets
4 whole salmon fillets
Lemon Zest
1 tbsp lemon zest
finely grated
Fresh Parsley
1 tbsp fresh parsley
finely chopped
Sea Salt
1 tsp sea salt
Extra Virgin Olive Oil
1/4 cup extra virgin olive oil
Directions
MARINADE
30 min
PREP TIME
15 min
COOK TIME
45 min
TOTAL TIME
1
In a medium-sized bowl, mix together the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt, pepper and minced garlic.
2
Set aside 2 tablespoons of the marinade for later use.
3
Place the salmon fillets in a resealable bag and pour in the marinade. Seal the bag and shake it gently to coat the salmon in the marinade. Store in the refrigerator and let it rest for at least 30 minutes, or up to 6 hours for deeper flavor.
COOKING
4
To grill, preheat an outdoor grill or indoor grill pan over a medium high heat. Place the fillets on the grill and cook for five minutes on each side or until the salmon's internal temperature reaches 145 degrees Fahrenheit.
5
To bake in the oven, preheat the oven to 425 degrees Fahrenheit. Put the salmon fillets on a baking sheet lined with parchment paper and bake for 15-20 minutes or until done to your liking.
SERVING
6
Before serving, brush the saved marinade on the cooked salmon fillets. Serve with lemon wedges.
Health Info
Macros
9g
CARBS
22g
FAT
36g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
Contains these allergens
SOYBEANS
FISH
WHEAT
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Frequently Asked Questions
Why does my salmon always come out dry?
What's the best way to get a balance of flavors in my Asian Salmon?
How long should I marinate my salmon for?
What side dishes pair well with Asian Salmon?
How do I know when my salmon is fully cooked?
Can I use frozen salmon for this dish?
What can I use in place of soy sauce if I'm looking for a gluten-free option?
How do I prevent salmon skin from sticking to the pan?
Can I cook Asian Salmon on a grill?
Can I use other types of fish for this recipe?