Honey-Ginger Glazed Salmon with Citrus Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Oven-baked salmon fillets glazed with a honey-ginger sauce paired with a fresh citrus salad for a bright and balanced meal. This seafood recipe, ready in about 25 minutes, pairs salmon fillets, honey, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 International cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and place 4 salmon fillets (5 oz each) skin-side down. Season each fillet with 1 tsp salt and 1/2 tsp black pepper evenly.
  2. Step 2: In a small bowl, whisk together 2 tbsp honey, 1 tbsp grated fresh ginger, 1 tbsp soy sauce, and 1/4 cup orange juice until combined.
  3. Step 3: Brush the honey-ginger mixture generously over the top of each salmon fillet.
  4. Step 4: Bake the salmon in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork and glaze is caramelized.
  5. Step 5: While salmon bakes, toss 4 cups mixed salad greens with 1 cup orange segments, 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 cup chopped toasted almonds in a large bowl until evenly coated.
  6. Step 6: Serve the baked salmon fillets atop the citrus salad, spooning any extra glaze from the pan over the salmon.

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