Sweet Honey Baked Salmon

Recipe From: Laura Watson

I have been using this marinade for years when cookin’ up a salmon. You can’t taste the ‘fishy taste’ since the salmon soaks up the marinade juices. 

Your taste buds will luv the sweet & tangy with a hint of spicy. Even my kids love this dish.  

Salmon pairs well with asparagus and brown rice.  I use the leftover cooked marinade to pour over the brown rice.  Marinade can also be used on chicken or ribs.

3/4 c. honey  (I do 1/2 c. )

1 tsp. pepper

1/4 tsp cayenne (if u like a lil spicy, do 1/2 tsp)

1/4 tsp paprika (if u like a lil  spicy, do 1/2 tsp)

1/4 tsp. garlic powder

4  8oz. salmon fillets

1/3 c. soy sauce

1/4 c. brown sugar

1/4 c. pineapple juice**

juice of 1 lemon

2 Tbsp. white vinegar

2 tsp. olive oil

Mix all ingredients.  Marinate salmon fillets 3-6 hours.  Flip salmon half way during marinade to soak up juices.  Cook salmon still in the marinade at 350 until salmon done.  Cooking time will depend on thickness.

I usually check on it when I can smell it. Roughly 20-30 min.   Salmon should be light pink in color. 

**Make sure to use CANNED Pineapple Juice, not fresh as it will change the texture of the salmon