Honey, you are going to love this! Honey-Lime Salmon is one sweet dish! A beautiful flaky salmon fillet is topped with a homemade honey-lime teriyaki sauce (yum!) and baked just right. It is served along with a cucumber salad marinated in a honey-ginger vinaigrette, which makes for the perfect taste combination. You will immediately grow sweet on this Honey-Lime Salmon dish for a full punch of flavor that’s impeccably seasoned and refreshing. Honey, I’m home!
Ingredients
For the honey-lime teriyaki sauce:
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
For the salmon:
- 1 (1 1/2-pound) salmon fillet
- 1/4 teaspoon kosher salt
For the cucumber salad:
- 1/4 cup rice vinegar
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon fresh ginger, peeled and grated
- 1 shallot, thinly sliced
- 2 Persian cucumbers, thinly sliced
- cilantro, to taste, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In small saucepan over medium heat, add the sake, the mirin, the soy sauce, and 2 tablespoons of the honey and simmer, stirring occasionally, until the honey has dissolved, about 3-5 minutes.
Step 3 –Continue gently simmering until the teriyaki mixture has thickened slightly and coats back of a spoon, about 12-15 minutes.
Step 4 –Transfer the teriyaki mixture to a wire rack and stir in the lime juice.
Step 5 –Line an 18×26-inch baking sheet with aluminum foil.
Step 6 –Add the salmon fillet to the prepared baking sheet, season with 1/4 teaspoon of the salt, brush with 3 tablespoons of the teriyaki sauce, and bake, about 10 minutes.
Step 7 –Transfer the salmon from the oven to a wire rack.
Step 8 –Baste the salmon with about 1/3 cup of the teriyaki sauce, transfer it back to the oven, and bake again, about 8 minutes.
Step 9 –Switch the oven to the broil setting on high heat, baste the salmon with any sauce that has fallen to the bottom or sides of pan, and broil until the salmon reaches an internal temperature of 145 degrees F, about 2-4 minutes.
Step 10 –In a medium bowl, add the rice vinegar, the remaining honey, the remaining salt, and the black pepper and whisk until combined and dissolved.
Step 11 –Add the ginger and the shallot to the vinegar mixture, whisking to combine, and let it sit, about 5 minutes.
Step 12 –Add the cucumber to the vinegar mixture, tossing occasionally, and let it sit, about 8-10 minutes.
Step 13 –Transfer the salmon from the baking sheet to a platter, and with a slotted spoon, add the cucumber mixture over top of the salmon.
Step 14 –Sprinkle with the cilantro and serve.
