You can find many reasons to love this oven baked salmon especially if you’re looking for a weeknight dinner idea. It’s ready in 20 minutes and a mix of Asian ingredients that pair with autumn flavors of sweet potatoes or winter squash as well as a side of rice (or riced cauliflower if you’d prefer). The Blue Ribbon Orchard Choice or Sun-Maid California Figs are the star on this ginger glazed salmon—both the figs tiled and baked on the salmon and those spooned on top afterwards. They soak up the sauce and add a bit of umami.
Oven Baked Salmon with Fig Soy Ginger Glaze
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 1/2 tablespoons unseasoned rice vinegar
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon orange zest
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid Golden Figs, stemmed and sliced width-wise
- 1 pound salmon filets, cut into 4 slices
- 3 sprigs chives, chopped
- 1 teaspoon black sesame seeds
Preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper.
Heat the honey, soy sauce, rice vinegar, and zest until hot to the touch. Whisk until smooth, stirring in the ginger and figs.
Place the salmon filets on the prepared baking sheet. Spoon half the figs into a small bowl. Tile the remaining figs and pour the sauce onto the filets. Bake for 20 minutes. Garnish with the chives and sesame seeds, spooning the additional figs on or around the salmon once serving.
Recipe and photo by Annelies Zijderveld