I know there are as many seasonings for salmon as there are chefs... not that I consider myself a chef, or anything... whatever. My POINT here, is that I am not claiming this is the only way, or even the best way to season salmon. This is just how we do it. So don't go making fun of me, kay? You know who you are.
The sauce recipe comes from Tom's parents, who live near Seattle. Hi Norm and Marge! :waves madly:
1 part each (I usually use 1/3 cup each for a single salmon fillet):
If you pour them carefully, you can make a fun layered effect in the measuring cup.
This is not desirable for the recipe, however, so when you're done goofing around, heat the stratified mixture in the microwave for 30 seconds to melt the honey, and whisk well just before adding to the salmon.
I like to line the baking pan with heavy duty aluminum foil. Otherwise I have a caramelized mess to scrub off later. However, if scrubbing baked on salmon sauce floats your boat, or you are feeling particularly contrary today, feel free to leave the pan unlined. Place salmon fillet, skin side down if yours has skin, in the pan. If you're silly like I am, you can use a fork to perforate the salmon fillet to facilitate sauce penetration. Or not. Pour half the sauce over salmon fillet, reserving the remainder for use at the table.
Bake salmon at 450 degrees for 4-6 minutes per half inch thickness.
Salmon is done when it is no longer flaming pink and flakes easily with a fork.
Serve with rice and remaining sauce.