Ingredients:

  • Salmon Fillets: 4 pieces (6 ounces each)
  • Jarrah Honey: 1/4 cup
  • Soy Sauce: 1/4 cup
  • Fresh Lemon Juice: 2 tablespoons
  • Olive Oil: 2 tablespoons
  • Garlic: 2 cloves, minced
  • Ginger: 1 tablespoon, grated
  • Salt: 1/2 teaspoon
  • Black Pepper: 1/4 teaspoon
  • Fresh Rosemary: 2 teaspoons, chopped (optional, for garnish)
  • Sesame Seeds: 1 tablespoon (optional, for garnish)
  • Lemon Slices: For serving

Instructions:

Prepare the Marinade: In a medium-sized bowl, combine the Jarrah honey, soy sauce, fresh lemon juice, olive oil, minced garlic, and grated ginger. Mix well until the honey is fully dissolved and the ingredients are well combined.

Marinate the Salmon: Place the salmon fillets in a shallow dish or a large resealable plastic bag. Pour the marinade over the salmon, ensuring that each piece is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to penetrate the fish.

Preheat the Oven: Preheat your oven to 400°F (200°C).

Bake the Salmon: Line a baking sheet with parchment paper or lightly grease it with olive oil. Remove the salmon from the marinade, allowing any excess to drip off, and place the fillets on the prepared baking sheet. Reserve the marinade for later use. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.

Glaze the Salmon: While the salmon is baking, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for about 5 minutes, or until the glaze has thickened slightly. Once the salmon is done, remove it from the oven and brush the thickened glaze generously over the fillets.

Garnish and Serve: Sprinkle the baked salmon with chopped fresh rosemary and sesame seeds, if using. Serve with fresh lemon slices on the side for an added burst of citrus flavor.

 

Serving Suggestions:

  • Vegetable Sides: Serve with steamed asparagus, roasted Brussels sprouts, or a fresh garden salad.
  • Grains: Pair with quinoa, wild rice, or a light couscous salad.
  • Beverage: Complement with a crisp white wine like Sauvignon Blanc or a light lager.

Tips:

  • Quality Matters: Use high-quality, wild-caught salmon for the best flavor and texture.
  • Don’t Overcook: Keep a close eye on the salmon to prevent overcooking, which can dry out the fish.
  • Make Extra Glaze: If you love extra sauce, consider doubling the glaze recipe to serve on the side.

 

Enjoy the delightful harmony of flavors in this Jarrah Honey-Glazed Salmon recipe, and savor the unique qualities of your exquisite honey!

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