Recipe 01 of 08

Tray Bake Legend

Honey garlic soy salmon, with potatoes and broccoli on the same tray.

Recipe by Sally McKenney, Sally's Baking Addiction. Full original: sallysbakingaddiction.com/honey-garlic-salmon

• Time45 min
• Serves4
• GearOne tray

photo coming

Ingredients

• 4 salmon fillets, about 6 ounces (170 g) each
• 1/3 cup (80 ml) reduced sodium soy sauce, or regular
• 1/3 cup (113 g) honey
• 1 tablespoon (15 ml) sesame oil, or olive oil
• 3 garlic cloves, minced, or 2 teaspoons jarred minced garlic
• 1 teaspoon peeled, minced fresh ginger
• Optional garnish: chopped green onion and/or sesame seeds
• 1 lb (450 g) baby potatoes, halved Our extra
• 1 head of broccoli, cut into florets Our extra
• A splash of olive oil, salt and pepper for the veg Our extra

Method

1. Heat the oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.

2. Toss the halved potatoes on the sheet with a splash of oil, salt and pepper. Into the oven they go. They need a head start on the fish.

3. Whisk the soy sauce, honey, sesame oil, garlic and ginger in a bowl. Use fresh ginger. That's the whole trick.

4. Put the salmon in a shallow dish and pour over about half the sauce. Turn the fillets so they're coated. Cover and fridge for at least 15 minutes, up to 4 hours. Keep the other half of the sauce clean for later.

5. After the potatoes have had 15 minutes, push them to one side. Lay the salmon on the sheet skin side down, add the broccoli with a little oil, and bake 15 to 20 minutes. Rule of thumb: 10 minutes per inch of thickness.

6. While it bakes, bring the sauce you kept to a boil in a small pan. Turn it to medium-low and let it bubble 3 to 4 minutes until it thickens. Stay close, it burns fast.

7. Pour the glaze over the salmon. Green onion and sesame seeds on top if you have them. Leftovers keep a few days in the fridge.

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