Hot Honey Salmon with Pomegranate-Citrus Salad

Roasted Salmon marinated in a spicy-sweet “hot honey”, soy, and ginger sauce is full of flavor and is so simple to prepare. Served with a winter citrus salad with a simple olive oil vinaigrette and pomegranate arils.

I relish easy-to-prepare fish recipes that can be simply roasted in the oven, achieving the beautiful caramelisation and colour that comes from searing a filet, without missing out on the intricate cooking techniques. With a little bit of advance planning, you can prepare this recipe easily. Just allow the salmon to marinate for about an hour and dinner can be served in under 30 minutes! Meantime, while the succulent salmon is absorbing all the flavours in marination, rustle up a flavourful, refreshing, coloured winter citrus salad as the perfect side. The entire process is incredibly simple, enriching your dining experience without requiring too much hassle.

Ingredients for Hot Honey Salmon

• Salmon: I leave the skin on, my kids love it! I usually portion the filets to about 7 oz (ca. 265 g) per serving. But you can choose to go up or down depending on your needs.
• Soy Sauce: To make this recipe GF, substitute Tamari
• Hot Honey: This is honey with a little kick to it. It’s a condiment that can be purchased at the grocery store OR you can quickly make your own at home (that’s what I did!) To make your own hot honey: combine 1/4 cup honey and 1 tsp red pepper chili flakes in a saucepan, small pot, or pan over medium heat. Gently heat the honey until you see small bubbles forming along the edges of the pan, then remove the pan from the heat. Let the honey infuse for 5 minutes, then strain through a fine-mesh sieve.
• Lemon Juice: fresh squeezed is preferred
• Ginger: Just about a one-inch knob, peeled and sliced to add to marinade.
• Garlic: 3 smashed cloves to add flavor to the marinade as well.

Ingredients for Pomegranate Citrus Salad

• Oranges: I like to use Cara Cara, because of their brilliant color and sweet taste. Navel will work well too.
• Grapefruit: Ruby Red is my favorite kind of grapefruit, but you could use pink or white as well.
• Pomegranate Arils: That’s the seedlike part of the pomegranate that is edible. Used for color and flavor.
• Olive oil, honey, lemon juice, salt, and pepper: Just whisk together to make a simple dressing to flavor the fruit.

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Hot Honey Salmon with Pomegranate-Citrus Salad

Brenda Lanzilli

Roasted Salmon marinated in a spicy-sweet "hot honey", soy, and ginger sauce is full of flavor and is so simple to prepare. Served with a winter citrus salad with a simple olive oil vinaigrette and pomegranate arils.

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Prep Time 30 minutes mins

Cook Time 7 minutes mins

Course Dinner, Main Course

Cuisine American, Asian, European, French

Servings 4

Calories 425 kcal

Ingredients

  

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Hot Honey Salmon

• 1.5 lbs salmon about 4 filets
• 1/2 cup soy sauce
• 1/4 cup  Hot Honey (store-bought or *see note for homemade*
• 2 tablespoon lemon juice
• 1 inch peeled fresh ginger sliced thin
• 3 cloves garlic smashed

Winter Citrus and Pomegranate Salad

• 2 navel or Cara Cara oranges
• 2 ruby red grapefruit
• 1/4 cup pomegranate arils
• 2 tablespoons extra virgin Greek olive oil
• 1 teaspoon honey
• 1 tablespoon lemon juice
• pinch of salt to taste cilantro or mint leaves to garnish

Instructions

 

• Hot Honey Salmon
• Whisk soy sauce, hot honey, lemon juice, ginger, and garlic together until the honey dissolves. Place salmon fillets, skin-side up, in the marinade. Allow marinating for 30-60 minutes.
• Preheat the broiler to high.
• Remove salmon from the marinade and transfer to a sheet pan lined with parchment paper. Put the salmon under the broiler skin-side down, and broil without turning until the exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from the broiler.

Citrus Pomegranate Salad:

• Use a pairing knife to remove peep and pith from oranges and grapefruit. Cut the citrus into rings and set aside.
• Whisk together the olive oil, vinegar, honey, sea salt, and black pepper until smooth.
• Set the citrus slices decoratively on a platter, alternating between the colors of orange and grapefruit. Scatter the pomegranate over the top. Drizzle with the dressing and garnish with cilantro or mint.

Notes

*** to make your own hot honey: combine 1/4 cup honey and 1 tsp red pepper chili flakes in a saucepan, small pot, or pan over medium heat. Gently heat the honey until you see small bubbles forming along the edges of the pan, then remove the pan from the heat. Let the honey infuse for 5 minutes, then strain through a fine-mesh sieve.

Nutrition

Serving: 4gCalories: 425kcalCarbohydrates: 28gProtein: 39gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 1696mgPotassium: 1232mgFiber: 4gSugar: 19gVitamin A: 1688IUVitamin C: 81mgCalcium: 87mgIron: 2mg

Keyword baked salmon, citrus, hot honey, pomegranate, salad, salmon

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