Honey Lemon Ginger Salmon
This is the kind of meal I make when I’m thinking about nourishment first—when I want dinner to do more than just fill bellies. Especially during flu season, I lean on simple, whole foods that help support our immune systems and keep everyone strong. Wild salmon brings high-quality protein and healthy fats that help growing kids and tired parents recover and stay energized. Ginger, garlic, and lemon are the same ingredients many of us reach for when someone isn’t feeling great, and a touch of honey makes it comforting and familiar. Each serving delivers about 38–40 grams of clean protein, but more than that, it feels like real care on a plate—the kind of steady, nourishing food that helps your family feel supported, resilient, and well fed...just what we need right now.
Ingredients
Four 6 oz portions of Wild Alaskan salmon (Copper River sockeye or coho)
4 tablespoons extra virgin olive oil (or melted butter)
2 tablespoons raw honey
2 tablespoons fresh lemon juice (+ zest if desired)
1 tablespoon fresh ginger, grated
2 garlic cloves, sliced
1 medium onion (yellow or red)
1 bunch green onions
mushrooms (quartered
Salt and pepper to taste
Instructions
Pre-heat oven to 350 degrees.
Cut veggies and garlic, drizzle with olive oil, salt and pepper.
Bake for 12–15 minutes on baking sheet with parchment paper while prepping salmon.
Pat salmon fillets dry and season with salt and pepper.
In a small bowl, whisk together olive oil, honey, lemon juice, lemon zest, and grated ginger.
Remove veggies from the oven and make space for the salmon. Place salmon on the baking sheet amongst the veggies.
Pour the honey lemon ginger glaze evenly over the salmon, spooning it over the tops to coat well.
Bake for 12–15 minutes, until the salmon flakes easily and just turns from translucent to opaque in the center. For extra caramelization, broil for the final 1–2 minutes, watching closely.
Remove from oven and let rest briefly.
Serve over white rice, wild rice, quinoa or cous-cous.
Estimated Nutrition (per serving)
Based on one 6 oz salmon fillet
Calories: ~420–450 kcal
Protein: ~38–40 g
Fat: ~26–28 g
Saturated fat: ~4–5 g
Carbohydrates: ~10–12 g
Fiber: ~0–1 g
Sugars: ~8–9 g
Omega-3 fatty acids: ~1.5–2 g
Cholesterol: ~95 mg
Sodium: Varies based on salt added
Micronutrient highlights:
Excellent source of vitamin D, B12, and selenium
Natural antioxidants and immune-supporting compounds from ginger and lemon
High in anti-inflammatory omega-3s from wild Alaskan salmon
