Although you don’t need to serve this salmon in a salad, I like to make this (and any salmon dinner) into a complete, easy meal by serving it over greens. I’ll often add a cooked whole grain (not shown) and whatever veggies I have available. Then I just drizzle the sauce over everything (add a little dressing on the veggie side if it’s a big salad). It presents so nicely with a minimal amount of work.
Preheat oven to 400 degrees Fahrenheit. Season salmon with salt and pepper and bake about 20 minutes (the time will depend on the size of your fillets).
Meanwhile, combine honey, water, lemon, sesame oil, soy sauce and garlic in a saucepan. Bring to a boil. Add cornstarch mixture and cook until thickened.
Serve sauce over salmon. See introduction for serving suggestions.
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Do you serve this while the sauce is hot or cooled?
I would serve while the sauce is hot or at room temperature.
When preparing in advance (for shabbos) when would I pour the sauce over?
You can do 2 things- either pour over the salmon after you make it. Or pour it over the salmon right before serving/plating. I would recommend pouring in advance so the salmon has time to soak up the flavors.
I never make salmon recipes that call for mixing stuff in a pot but I decided to try this one. DELICIOUS!! Tastiest sauce ever