Laquered Salmon

The honey-soy sauce thickens into a scrumptious glaze during cooking and the salmon remains moist and delectable.


1 tablespoon olive oil

1 1/2 pounds salmon fillets

salt and pepper to taste

2-4 scallions, trimmed and finely sliced



3 tablespoons low sodium soy sauce

2 tablespoons fresh lemon juice

3 teaspoons Dijon mustard

2 teaspoons fresh ginger, grated

1 1/2 tablespoons water

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


In a small bowl whisk together all sauce ingredients. Set aside.
Heat olive oil in a large skillet so it is hot but not smoking. Sprinkle salmon with salt and pepper. Place in pan and cook 4 minutes, skin side down. Turn fillets over and cook 2 minutes. Add sauce and continue cooking another 2 minutes or until fish is just cooked through and sauce has thickened and glazed salmon. You may have to adjust the cooking time according to thickness of your fish.
Transfer fish to a plate and top with sliced scallions.
Serves: 4