Another salmon recipe? Yes! If you have been following my blog, you know that Bryan and I love salmon (my salmon recipes)! Rich and fatty salmon are flavorful and irresistible. Our favorite is king salmon, which is high in fat content and has a buttery texture. Sockeye has the best flavors, but its texture is not soft as king salmon.
Right now, we are in the middle of wild Alaskan salmon season. During this time of the year, salmon in the Pacific Northwest and Alaska swim upstream to the upper reach of rivers to spawn. Tons and tons of salmon are swimming all together. They are flying and jumping through small water falls. When we went to Alaska in June a few years back, the salmon season was just starting. Therefore we didn’t get to see any salmon. But when we got to Seattle, we saw a good amount of salmon swimming upstream in a fish ladder (human built steps to help fish easily swim upstream through dams). It was an incredible sight! Next time when we go to Alaska, I hope to see wild bears catching wild salmon. If you ever have a chance, you should see that too! For now, I should just stick to the live Alaska bear cameras. Did I ever mention I love live animal cams? It is so nice to get close-up looks on wild animals. You get to observe them in a safe and comfortable environment (your home). One of my favorites has to be the Alaska bear ones. You can see the salmon flying through waterfall, momma bear and baby bears hanging around the area, bears catching fish, and bears interacting with each others. It is really fun! I can sit in front of the computer all day and watch them! I bet you will want some salmon after watching these cams.
This salmon recipe will sure impress your bear friends or human friends. Honey and salmon? Heavenly combination! The salmon was baked in the oven with foil. Very moist. The sweetness from the honey and the tanginess from the white wine vinegar created one of the best sauces. The salmon absorbed all the amazing flavors during the cooking. The salmon skin was absolutely the best part. It soaked up the sweet honey. Bryan described them as “candy”. Trust me, this is one salmon recipe you don’t want to miss!
Baked Salmon with Honey and Thyme (Adapted from Damn Delicious)
– 2½ tablespoons honey
– 2 cloves garlic (minced)
– ½ tablespoon olive oil, plus more
– ¾ tablespoon white wine vinegar
– ½ tablespoon fresh thyme leaves (roughly chopped)
– 1 pound salmon with skin
– ground black pepper
- Preheat the oven to 375˚F (190˚C).
- In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, and thyme. Season with salt and pepper. Taste and adjust.
- Prepare a piece aluminum foil that is large enough to be folded over and seal. Brush a thin layer of olive oil on the foil. Place the salmon skin-side down on the foil. Season with salt and pepper. Fold up all 4 sides of the foil around the salmon to create a well. Pour the honey mixture all over the salmon. Fold the foil carefully and seal the packets completely. Transfer the salmon packet to a baking sheet. Bake in the oven until cook through, about 15 – 20 minutes. Serve immediately.
- I used a ¾-inch-thick salmon, it took about 17 minutes to cook.
- The salmon skin may stick a bit to the foil. Try your best to get the skin out. It tasted delicious!