Ginger Glazed Salmon

Adapted from Allrecipes

This was a interesting and good take on a salmon dish. The original recipe called for Mahi Mahi, but I put it on salmon. My brother-in-law, who doesn't like fish, really liked it and called me later for the recipe. I made a second batch of sauce and heated it on the stove to spoon over the fish when cooked.

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
1 large salmon filet
salt and pepper to taste
1 tablespoon vegetable oil


In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately