Juicy, buttery and just the right amount of salty and sweet. It’s honey butter salmon. Easy weeknight tea delicious with rice or potatoes.
Notes
You can also do this with individual fillets but bear in mind they will need less time to cook.
Ingredients:
500g half of salmon
100g melted butter
100g honey
3 cloves garlic, grated
4 tbsp light soy sauce
Juice of half a lemon
Salt and pepper
1 tsp garlic powder
1 tsp Cajun seasoning
A pack of fresh asparagus
Directions:
FOR THE SALMON
Preheat the oven to 190c standard / 170c fan.
Put the half of salmon in a roasting tray and season liberally with salt and pepper. Rub the garlic powder and Cajun seasoning all over the flesh.
In a jug whisk together the melted butter, honey, garlic, soy sauce and lemon.
Pour half the sauce over the salmon and transfer to the oven.
Bake for 5 minutes and remove from the oven to baste. Baste the sauce all over the salmon and put back in for another 5 minutes.
Preheat your grill to high.
Add the asparagus spears to the roasting tray and baste the salmon again. Bake for another 10 minutes.
Pour over the rest of the sauce and grill for 5 minutes. Until the asparagus is cooked through and the sauce is sticky.
Serve over rice or with potatoes.