Honey Calamansi Baked Salmon
A sweet, tangy dinner featuring moist salmon topped with a creamy herbed mayo and a honey calamansi glaze, perfect for a quick weeknight meal.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Salmon
- 4 fillets Salmon fillets Skin on or off, both work.
For the Herbed Mayo
- 1/2 cup Mayonnaise Regular or Japanese mayo for a richer flavor.
- 2 cloves Garlic, minced Adjust based on flavor preference.
- 1 tbsp Dried parsley Fresh parsley can be used.
- 1 pinch Black pepper To taste.
- 1 pinch Salt To taste.
For the Calamansi Glaze
- 1/4 cup Calamansi juice Fresh is best; bottled is fine in a pinch.
- 2 tbsp Honey Adjust for sweetness preference.
- 1 pinch Salt To balance flavors.
- 1 pinch Chili flakes Optional for a small kick.
Instructions
Preparation
- Heat your oven to 400°F (200°C). Line a baking tray with foil or parchment for easy cleanup.
- In a small bowl, mix together the mayonnaise, minced garlic, parsley, black pepper, and a pinch of salt to create the herbed mayo.
- In another bowl, mix honey and calamansi juice to create the glaze. Taste and adjust sweetness as needed.
- Pat salmon fillets dry with paper towels and place them on the lined tray.
- Spread the herbed mayo mixture over the salmon fillets evenly.
Baking
- Bake the salmon in the preheated oven for about 12 to 15 minutes, until it flakes easily with a fork.
- In the last 2 to 3 minutes of baking, spoon some honey calamansi glaze over the salmon for extra flavor.
- Remove from the oven and let rest for a couple of minutes. Serve with extra glaze on the side.
Notes
Serve with steamed rice, garlic rice, roasted veggies, or a simple cucumber salad for a complete meal. If you have leftover calamansi juice, mix it with water for a refreshing drink.