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Parve
Easy
50 Minutes
Diets 
Somehow there’s always that one guest who won’t touch fish. Have them try this and I have a feeling they will love it. The marinade takes away the fishiness and the flavors meld so well together, making it a mouthwatering delicacy. Use as many or as few garlic cloves as you wish, but remember: the flavor mellows as it cooks.
6 to 8 salmon fillets (I had mine cut to 4–inch squares)
1/3 cup Manischewitz Honey
1/4 cup Glicks Soy Sauce
juice of 1 lemon
2 tablespoons Gefen Sesame Oil
2 tablespoons brown sugar
2 tablespoons fresh ginger, finely diced, or 6 cubes Gefen Frozen Ginger
4 cloves garlic, sliced
1 bunch scallions
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
whole garlic cloves (see headnote)
1 bunch cherry tomatoes on the vine
Preheat oven to 420 degrees Fahrenheit.
Combine honey, soy sauce, lemon juice, sesame oil, brown sugar, ginger, and garlic in an airtight jar or ziptop bag and shake well.
Pour marinade over salmon and let marinate for about 20 minutes.
Arrange scallions on the bottom of a roasting pan and place the salmon pieces on top. Pour over the remaining marinade and sprinkle with sesame seeds. Add a handful of garlic cloves along with tomatoes on the vine, sprayed with a little oil.
Roast for 15 to 20 minutes. Serve warm.
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This salmon is delicious!! I make it sometimes for shabbos and it always goes down so well!!!! the ginger has a very strong taste so i leave it out and put loads of garlic and tomatoes.
i would however love the sesame to stick properly and get cripsy but it doesnt really.
the salmon does get a fishy taste because of the garlic..
but overall its a delicious and extremely appetizing salmon to serve for a crowd!!
thank u for wonderful recipes!!
Can this be served cold as well?
Sure
add lots of garlic and tomatoes! they’re super tasty