Saumon au miel et au balsamique au four

Ingrédients

• 12 ounces salmon fillets (two skin-on fillets, about 6 ounces each)
• 2 tablespoons olive oil ( or avocado oil)
• 1 1/2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 pinch salt and pepper (or more/less to taste, as desired)

Préparation

1. 1

   Add the marinade ingredients to a small bowl and whisk to combine.*You can make the marinade a day in advance if you'd like. Cover the bowl and store in the refrigerator until you're ready to use it.

2. 2

   Pat the salmon fillets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag.

3. 3

   Pour the marinade over the salmon, turning to make sure there's a nice coating on both sides.

4. 4

   Marinate at room temperature for 30 minutes, or cover and transfer to the refrigerator to marinate for up to an hour.*Alternatively, you can seal the bag or container and freeze the salmon in the marinade for up to 4 months.

5. 5

   --- Bake ---

6. 6

   Preheat the oven to 400°F (204°C). Remove fish from marinade, shaking off any excess. Set the salmon skin side down in a foil-lined baking dish.

7. 7

   Pour a little of the marinade over the fish (this helps to keep it moist as it cooks). Discard remaining marinade, as it is not safe to reuse. *See Notes

8. 8

   Set the baking dish in the oven and cook for 13-15 minutes, or until the fish is cooked through and flakes easily when pierced with a fork.