Are you a fish person? I don’t like “fishy” fish – the kind that you can smell a mile away and tastes like the water it came from (hello lake trout) unless it is cooked in some really spectacular way that takes away that super fishy taste. But most mild fish I love and I’m especially partial to mahi mahi and salmon.

In fact, I still remember the first time I ever tried salmon. My Opa who lives in BC pepared a huuuuuge Alaskan salmon he’d caught on a fishing trip and the whole family shared it for dinner that night. I’m just gonna say that that scrawny little seven year version of me could pack away the salmon. Had to fight off everyone else to get the last bit but ohhhh was it worth it.

To answer your questions, yes, little pint-sized me could out-eat most adults.

This salmon is one of my favorites I’ve ever tasted because that. sauce. is. heaven. It’s sweet and savory at the same time and I just have a thing for sesame flavor. The trick is to glaze the salmon and asparagus twice, once right before you put it in the oven, and again about 5 minutes before it’s done.

And I know I’ve gone on and on about the salmon but did you notice there is asparagus involved here?? Another amazing dinner AND side dish in one. Hooray! for taking the stress out of finding a side dish to go with your entree am I right???

Serves: 4
  • 4 4-ounce salmon fillets (boneless skinless)
  • 1 pound asparagus spears, ends trimmed
sauce (see note)
  • 6 tablespoons honey
  • 1 tablespoon brown sugar
  • 4 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • ½ teaspoon ground ginger
  • 2 tablespoons cold water + 2 teaspoons corn starch
  • sesame seeds, for garnish
  1. Preheat oven to 400 degrees and lightly grease a baking pan.
  2. In a small-medium sauce pan combine all sauce ingredients except for water, corn starch, and sesame seeds. Whisk together ingredients and bring to a boil over medium-high heat.
  3. In a small bowl stir together cold water and corn starch til dissolved. Add to sauce and stir til thickened, then remove from heat.
  4. Arrange salmon fillets and asparagus in a single layer on prepared baking pan. Brush half of the sauce over the salmon and asparagus.
  5. Bake for 10 minutes, then brush remaining sauce over salmon and asparagus. Bake another 5 minutes or so until asparagus is tender and salmon is pink and flaky.
  6. Garnish with sesame seeds and serve.
If you like extra sauce (definitey NOT me) then I recommend doubling or even tripling the sauce portion of the recipe.
With Love From the Trench Kitchen,