An Asian inspired Honey Soy Glazed Salmon, served with a Roasted Red Pepper and Pineapple Salad. 

Prep Time

35 min

Cook Time

1 hr







  • 2/3 lbs salmon fillets
  • 2 tbsp soy sauce
  • 2 tbsp of honey
  • 2 tsp garlic (minced
  • 1 tsp ginger (minced)

Roasted Red Pepper and Pineapple Salad

  • 2 red peppers
  • 1 medium red onion (minced)
  • 1 ripe pineapple (chunks)
  • 2 tbsp of olive oil
  • Salt & pepper (to taste)
  • 2 tbsp Farm & Florist Olive Oil


Tips and Techniques

  • TBD



  1. Marinate salmon — In a medium bowl whisk together soy sauce, honey, garlic and ginger. Take 3/4 of the mixture and pour over salmon until coated and refrigerate bag from 15 minutes — 3 hours.

  2. Once marinated. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.

  3. Place salmon (skin down) on your tray. Bake salmon for 15 — 20 minutes.

  4. In the meantime, take the rest of the honey soy glaze and heat in a pan (medium-high heat) and mix continuously until it thickens up in consistency. (Watch the sauce as it can quicky burn.)

  5. Once salmon is done, pour glaze on salmon.

Roasted Red Pepper and Pineapple Salad

  1. Preheat the oven to 450°F (232°C).

  2. Chop all of the vegetables and the pineapple into large bite-sized chunks. Place in a large bowl, drizzle with 2 tbsp of olive oil and season with salt and pepper.

  3. Once seasoned, put on lined baking sheet and roast for 45 minutes, tossing every 15 minutes to get an even char and avoid burning.

  4. Once cooked, wait 10 minutes to cool and finish off by tossing roasted veggies in Farm & Florist Olive Oil and serve with Honey Soy Glazed Salmon.


  • TBD