To be perfectly honest, I prefer this salmon on the grill, but it really is totally tasty baked as well.
Just, do not try to broil it; my fishmonger maintains that broiling is terrible for fish, and I am not gonna argue with Captain Porky (who also smokes a fine salmon and makes a quite nice lobster salad and key lime pie, so, all in all I am gonna listen to most anything he/they tell me.
But, back to the salmon…
•3 tbsp Thai-style sweet chili sauce
•2 tbsp lower sodium Tamari*
•1 tbsp Chili Infused Honey (or plain honey)
•1 tbsp grated fresh ginger
•Salmon filets (I like mine without the skin)
*You can also use plain soy sauce. I default to Tamari because, unlike soy sauce, it is gluten-free.
Whisk the chili sauce together with the Tamari, honey, and ginger until well mixed.
Pour over the salmon and set aside to rest for at least 30 minutes.
Note: I usually do this in a large zipper bag and allow the salmon to rest in the glaze for an hour or so in the fridge, flipping the bag when I think to so that the salmon is evenly coated with the glaze.
Heat your oven to 450º, then arrange the salmon on a foil-lined baking pan, pouring any glaze remaining in the bag evenly over the salmon.
Bake until the salmon is cooked through and flakes nicely, ten to fifteen minutes.
We enjoyed ours with stir-fried blanched asparagus.
And it was good.