Hot Honey Teriyaki Salmon

Salmon is so versatile, healthful, and fast to cook. I don’t always love salmon, but this recipe has flavors that could make anything taste great.

Hot Honey Teriyaki Salmon

⅓ cup gluten-free soy sauce (Tamari) or coconut aminos
1 tablespoon extra virgin olive oil
2 tablespoons hot honey (or regular)
2 cloves of garlic, minced
½ teaspoon ginger powder
4 filets of salmon, about 1 - 1 ½ pounds total, thawed and patted dry

Combine the soy sauce or coconut aminos, oil, honey, garlic, and ginger. Stir well to combine. 

Add the salmon, skin side up. Let marinate for at least 2 hours, or up to 8 hours.

Once ready to cook, lightly pat dry.

Either light your grill and get to 450 degrees/high, or preheat oven to 450 degrees. 

Spray grill or a baking sheet wth cooking/grilling spray.

If you like salmon skin, then place salmon skin side up. If you don’t like the skin, then place it on a piece of foil, skin side down. (this will allow you to simply lift the salmon from the foil when it is done cooking and the skin will slide right off).

Grill or bake for 6-10 minutes, depending on the thickness of the salmon, and how “done” you prefer your salmon*.

Serves 4.

*just like steaks, salmon can range from rare to well done. High quality salmon really tastes lovely when it is medium rare to medium. Just my two cents. You do what works best for you!