4 salmon filets, skin removed (about 2lbs total)
½ cup honey
1/3 cup reduced sodium soy sauce (or regular)
2 tsp. minced or chopped garlic
1 tsp. fresh ginger, minced
4 cups broccoli florets (or serve with your favorite veggie)
Optional for garnish: chopped scallion, sesame seeds, sprinkle of parsley for color
Place the salmon filets in a large zipped top bag. Whisk the honey, soy sauce, garlic and ginger together in a medium bowl (I added a sprinkle of dried parsley for color – try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly. Refrigerate for 15 minutes or up to 4 hours.
Meanwhile, preheat oven at 350 degrees Fahrenheit. Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
Line the marinated salmon filets on the baking sheet. You can hold onto this used marinade (see step 5). Bake for 15-20 minutes depending on the thickness (measured from the thickest part of the filet). You can broil the salmon for the last 3 minutes for crispier edges.
Meanwhile, begin steaming the broccoli and reducing the glaze. First the broccoli: fill a large saucepan or skillet with one inch of water. If you have a steamer, place it inside. Bring water to a boil. Add the broccoli. Cover and reduce heat to medium. Cook for 6-7 minutes until the broccoli is bright green and tender.
Now, the glaze: pour the remaining, unused marinade into a small saucepan or skillet. If you want, you can add the remaining (used) marinade as well. Bring to a boil, then reduce heat to low-medium and allow to simmer for 4 minutes. Remove from heat and allow to cool and thicken.
Remove cooked salmon from the oven. Some of the glaze may have browned on the edges. You can discard this.
Garnish the salmon with any of the listed options. Serve with steamed broccoli and additional glaze. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Make ahead tip: You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours. You can steam the broccoli and reduce the unused marinade (steps 4 and 5) ahead of time as well.