Daily Archives: January 8, 2021

“Garlic” honey and Soy Broiled Salmon

Hi everyone,

I couldn’t wait to share this with all of you today. I found a new product that I love that inspired this dish.

It is “Little Vickys Garlic Honey”

Among all the Christmas “foodie” gift baskets that we received, included in one of the baskets was this jar of honey with a flavor combination that we have never seen before, honey infused with garlic and I really wanted to try it immediately.

This honey is good with grilled meats, cheese platters and I will try it on a homemade pizza, just fabulous!

Since it was raw, (a definite restriction for a transplant patient), I normally couldn’t have it but it smelled so delicious that I called my transplant nutritionist to ask if I could try it. Her reply was as follows ” I can only use 1 tbsp. and cook it well.” That was all I needed to hear and now for a recipe.

I have two recipes that I use when I make salmon, one with honey and one with maple syrup. I will post both for you today but obviously I used the honey recipe with the new garlic honey and it was amazing !!!!

Below is the recipe from the Eating Well website that I use. I found this recipe years ago and I have tweaked it to my liking. I hope you try it and enjoy it as much as we did.


Honey & Soy Broiled Salmon


  • 1 scallion, minced (Save some for garnish)
  • 2 tbsp. reduced sodium soy sauce
  • 1 tbsp. rice vinegar
  • 1 tbsp. honey (garlic honey if you have the opportunity)
  • 1 tsp minced fresh ginger
  • 1 tsp garlic powder
  • 1-pound salmon fillet (skinned and cut into 4 portions). See cooks note below how to skin salmon.
  • 1 tsp toasted sesame seeds

Cooks Note: to toast sesame seeds….heat a small dry skillet over low heat. Add seeds and stir CONSTANTLY for 2 minutes until golden and fragrant. Transfer to a bowl to cool.

Cooks Note- How to skin a salmon fillet– Place salmon with skin side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30-degree angle, separating the fillet from the skin without cutting through either.


Whisk scallions, soy sauce, rice vinegar, honey, and ginger in a medium bowl until the honey dissolves

Place the salmon in a sealable plastic bag, ADD 3 tbsp of the sauce. Seal the bag and let the salmon marinate in the refrigerator for at least 15 minutes. Reserve the remaining sauce.

Preheat the broiler. Line a small baking pan with foil and either coat with a thin layer of oil or use cooking spray.

After 15 minutes, transfer the salmon to the baking dish, “skinned side” down. (Discard the marinade).

Broil the salmon (4-6 inches from heat source) until cooked through, 6-10 minutes. Drizzle with the reserved sauce and garnish with scallions and sesame seeds.


This is the Maple Syrup & Soy Glazed Salmon Recipe from a previous post….click on the link below to open.


Until my next post, make every day a celebration!

Stay well,


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