Ingredients:

  • 4 salmon fillets (6 oz each)
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp extra virgin olive oil
  • 1 tsp toasted sesame oil
  • 2 tbsp raw honey
  • 3 large cloves garlic, microplaned
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp black pepper, freshly cracked

Instructions:

  1. In a small glass mixing bowl, whisk the honey, extra virgin olive oil, and toasted sesame oil until combined.
  2. Slowly stream in the low-sodium soy sauce while whisking constantly to create a stable emulsion.
  3. Stir in the microplaned garlic, grated ginger, lemon juice, lemon zest, red pepper flakes, and black pepper. The liquid base can be whisked up to 3 days before cooking and stored in an airtight container in the refrigerator.
  4. Place the 4 salmon fillets into a large gallon-sized zip-top bag and pour the marinade over them. Squeeze out excess air to ensure maximum surface contact and seal.
  5. Allow the salmon to marinate at room temperature for exactly 15 minutes.
  6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Transfer salmon to the baking sheet and roast for 10-12 minutes until the internal temperature reaches 125-130°F for medium-rare, or until the glaze is mahogany and the fish flakes easily.