Is this recipe heart healthy?
It can absolutely fit into a heart-healthy eating pattern for many people. You have salmon (omega-3 fats), olive oil, whole grains, and a lot of vegetables. That said, nutrition needs vary, so use this as a framework and adjust as needed.
What about sodium?
Even low-sodium soy sauce can add up. To dial it back, use a little less soy sauce, dilute it with a splash of water or extra orange juice, or swap in coconut aminos (slightly sweeter, so you may want to reduce the honey).
Can I use frozen salmon?
Yes. Thaw overnight in the fridge if you can. In a rush, seal it in a bag and submerge in cold water until thawed. Pat it very dry before cooking so it browns instead of steaming.
What can I use instead of soy sauce?
Try low-sodium tamari, or coconut aminos for a slightly sweeter vibe. If using coconut aminos, you may want to reduce the honey a little.
How do I keep the glaze from burning?
Keep the heat at medium to medium-low once it starts to thicken, and stir often. It goes from thin to sticky quickly. If it gets too thick, add a splash of water or orange juice and whisk it smooth. When glazing the salmon, keep the heat low and do not let a big puddle of sauce sit in a scorching-hot skillet. You can also turn off the heat and brush the glaze on off-heat to play it extra safe.
Can I make it without cornstarch?
Yes. Simmer the glaze a bit longer to reduce, but it will be slightly thinner. Arrowroot also works, but whisk it in off the heat to avoid clumping.
What temperature should the salmon be?
For a tender, medium result, many cooks aim for about 125 to 130°F in the thickest part. For a more well-done result, the USDA recommends 145°F. Choose what works for you.
Any allergy notes?
This recipe contains fish and soy. Sesame oil and sesame seeds are optional, but they are a common allergen too.
