Five Ingredient Baked Salmon with honey, soy sauce, lime juice, and Dijon mustard makes a perfectly glazed salmon that will impress everyone at dinner. This simple recipe for salmon goes great with Crispy Balsamic Brussels Sprouts or the Best Cauliflower Mashed Potatoes.
I think we are all aware of the plethora of health benefits that eating fish offers: omega-3 fatty acids, lean protein, vitamin b12, and more! Unfortunately, even if we all know that eating fish is good for us, it seems there are many out there who are intimidated by the thought of preparing fish. However, salmon is easy to prepare, easy to find in stores, and has a mild taste that many enjoy. Learn even more about salmon with this salmon guide including how to choose it, store it, prepare it, cook it, and more.
This 5-Ingredient Easy Glazed Salmon is fantastic whether you are an experienced chef, or someone who has never set foot in the kitchen. All that is required is tossing a few simple ingredients together and then letting the fish marinade for a few hours. Only about five minutes of hands on work and the result will be perfectly flavorful, flaky, melt-in-your-mouth salmon. Plus I love that the marinade is made with ingredients we almost all have at home already. No special trips to the supermarket or expensive ingredients.
This fantastic recipe comes from the talented Holly Clegg, author of the Trim & Terrific cookbook. Holly is passionate about creating healthy everyday recipes that come together quickly. She understands that families want simple, easy-to-prepare recipes, that will nourish their families and be enjoyed by everyone. Her delicious 5-Ingredient Easy Glazed Salmon is a real crowd pleaser, even among people who claim to not like salmon!
Side Dish Ideas for Five Ingredient Glazed Salmon
Since the glaze contains honey, lime juice, and soy sauce - I like to look for side dishes that incorporate some of those same flavors when choosing a side dish. If I am going for something super simple, I will toss some quick cooking veggies right into the pan where I cooked the fish. Things like zucchini, asparagus, green beans, or sugar snap peas all are good options. In addition to the veggies, I will usually make some kind of starch. My go-to is a baked sweet potato that I make in the microwave when I am pressed for time. We also love serving this with quinoa or brown rice since it can soak up the extra glaze.
For a lighter meal, this glazed salmon is terrific on a large salad. Usually, I will start with a bed or butter lettuce or arugula. Then I like to add chopped apples, cucumbers, tomatoes, carrots, and sugar snap peas. I may also add some avocado or chopped nuts as well. For the dressing, I find the extra salmon glaze works great. You can also make a quick vinaigrette with olive oil, rice vinegar (for an Asian twist), soy sauce, and honey.
The other way I love to serve this glazed salmon is as a grain bowl, especially when I have leftovers. I will make some brown rice or quinoa to start. Then I will add the salmon and some quick stir-fried veggies. This makes a great pack ahead lunch of make-ahead dinner for busy weeknights. It will keep in the fridge for 3-5 days in an airtight container. If you want some crunch when it is time to serve it, top it with some crushed peanuts or chopped cashews.
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Combine the honey, soy sauce, lime juice, and Dijon mustard in a bowl or plastic bag. Add the salmon and marinate for several hours in the refridgerator.
When ready to cook the fish, remove from the marinade and let excess marinade drip off. Save the marinade.
Spray a nonstick skillet with cooking spray and heat over medium high heat. Add the salmon and cook for 3-5 minutes per side until golden and crispy.
Once the salmon is finished, add the remaining marinade to the skillet and simmer until the mixture comes to a boil. Turn off the head and add the salmon back to the pan, coating with sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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