My family loves to eat salmon. It’s probably our favorite kind of fish. I love to make fish because it’s literally the fastest dinner I can throw together. If fish is fully thawed, it cooks quickly and generally requires very little preparation. I’ve already shared this recipe for Baked Salmon, but sometimes you just need to change it up. I recently started making these Honey Ginger Salmon Bites. It’s become my favorite way to eat salmon…at least for now.
SALMON IS BRAIN FOOD
Salmon is rich in Omega-3s. This healthy fat nourishes the brain. In fact, about 60% of our brain matter is made up of Omega-3s, so when we eat salmon, we give the brain what it needs to function optimally. Omega-3s are also known to raise serotonin in the brain, so regular salmon intake can improve overall mood.
Aside from nourishing the brain, salmon is also rich in selenium, phosphorus, zinc, potassium, and B12. Selenium is necessary for proper thyroid function. B vitamins work to repair damaged tissue and heal inflammation. The Omega-3 fight joint inflammation, even as they nourish the brain.
A QUICK AND EASY WEEKNIGHT MEAL
Honey Ginger Salmon Bites make for a quick and easy weeknight meal. After cutting the salmon into bite sized pieces (about an inch square), I place them into a bowl. Separately, I mix 1/4 cup “No Soy Sauce” with 1/4 cup honey. I pour this over the salmon and stir to coat all pieces. To taste, I add ginger powder and white pepper. I sometimes add Sriracha Sauce if I’m looking for a little extra heat.
While the salmon is marinating, I line a rimmed baking sheet with parchment paper and spread a thin layer of olive oil over the top. After marinating the salmon for for 5-10 minutes, I place these salmon bites on the oiled parchment paper, spreading them apart to be sure there is space around each piece. To whatever marinade is left in the bowl, I add an equal part honey and stir to combine. This makes a thick honey glaze. I put a little of this atop each piece of salmon.
I bake the salmon in the oven at 450 degrees Fahrenheit for 12-15 minutes. When done, I’m looking for a crisp exterior. The glaze will also begin to darken and bubble on the parchment paper. I like it when the bottom of the salmon is brown and crispy. You can determine your own level of “done.” At 450, the salmon will cook through quite quickly.
How to Make Honey Ginger Salmon Bites
Ingredients
- 2 salmon filets
- Kitchen scissors
- Mixing bowl
- Measuring cup
- 1/4 c “No Soy Sauce” or other soy alternative
- 1/4 c raw honey, plus a bit more as needed
- White pepper to taste (I use about 1/4 tsp)
- Ginger powder or fresh grated ginger to taste (I use at least 1 tsp)
- 2 tbsp Sriracha sauce (optional for heat)
- Rimmed baking sheet
- Parchment paper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Remove the salmon from packaging and pat dry with a paper towel. Using kitchen scissors, cut the salmon into bite sized pieces (about one inch square). Move all of the cut salmon to a mixing bowl.
- Add 1/4 c “No Soy Sauce” and 1/4 c honey to a measuring cup. Stir to combine. Pour this over the salmon bites. Add white pepper and ginger to taste. (I don’t always add the Sriracha sauce, but if I’m looking to add heat, I reach for this.) Stir to coat all sides. Set the salmon aside to marinate.
- Take a large, rimmed baking sheet and line with parchment paper. Pour about 1 tbsp of olive oil onto the paper and spread it around with a paper towel.
- Once the salmon has marinated for 5-10 minutes, give it one more good stir. Take the pieces of salmon and move them to the oiled parchment paper, spreading them apart to be sure there is space around each piece.
- There will be a bit of marinade left in the mixing bowl. Add an equal part of honey to thicken this liquid into a glaze. Spoon a bit of this glaze onto each salmon bite.
- Bake the salmon in the oven at 450 degrees Fahrenheit for 12-15 minutes. When done, the exterior should be crisp. The glaze will also begin to darken and bubble on the parchment paper. I like it when the bottom of the salmon is brown and crispy. You can determine your own level of “done.” At 450, the salmon will cook through quite quickly.
