Description
A delightful dish that combines sweet and savory flavors with honey-glazed salmon and a refreshing cucumber dill salad.
Ingredients
Scale
- 4 fresh salmon fillets (about 6 oz each)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 medium cucumbers, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the marinade by whisking together honey, soy sauce, minced garlic, and olive oil in a small bowl.
- Marinate the salmon by placing it in a shallow dish or resealable bag, pouring the marinade over it, and refrigerating for at least 30 minutes.
- Prepare the cucumber dill salad by combining sliced cucumbers, chopped dill, and lemon juice in a mixing bowl, then season with salt and black pepper.
- Preheat the oven to 400°F (200°C), line a baking sheet with parchment paper, and bake the marinated salmon for 12-15 minutes until cooked through.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Maple syrup can replace honey for a vegan alternative.
- Store leftovers in airtight containers; salmon lasts up to 3 days, salad best within 2 days.
- Reheat salmon in the oven at 350°F to avoid drying it out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with salad
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Honey Glazed Salmon, Cucumber Dill Salad, Healthy Recipe, Summer Dish