![[Alt text pending]](../../images/salmon-pending-hero.svg)
Why This Recipe Works
I know this isn't ready. The title field is still blank in my notes. I've been staring at it for three days now, and every time I try to fill it in, I just... don't. It's salmon. It's another salmon recipe. What else is there to say about it?
The glaze is good. It's always good. Add 2 tablespoons of [INGREDIENT]—sorry, honey. It's honey. I don't know why I wrote it that way. I've been working from templates lately. It's faster. You just fill in the blanks and the recipe assembles itself. Most of the time I go back and clean up the placeholder text before publishing. Most of the time.
![[glaze application]](../../images/salmon-pending-glaze.svg)
[Insert personal anecdote here]
I was supposed to write something there. A story about how I discovered this particular combination of flavors. Maybe at a restaurant, or my grandmother's kitchen, or during a trip somewhere photogenic. But I can't think of anything. It's just salmon. It's just honey and soy sauce and garlic. It's what I make when I need to make something.
Tips Before You Start
- Preheat to [TEMPERATURE]—I usually do 400°F but honestly I stopped checking
- Pat the salmon dry. This is important. I always say this.
- This pairs well with [SUGGESTED SIDE]—I'll fill this in later
- The glaze will caramelize. It always does. That's why we keep coming back to it.
I'm going to publish this anyway. The template is 73% complete according to my notes. That's close enough. Maybe no one will notice. Maybe everyone will notice and not say anything. Maybe
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[Recipe Title: Pending]
Salmon with honey-soy glaze. Again.
Ingredients
Instructions
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PreheatPreheat your oven to 400°F. Line a baking sheet with parchment paper. You've done this before.
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Make the GlazeIn a small bowl, whisk together honey, soy sauce, and minced garlic. This is the glaze. It's always some version of this glaze.
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Prepare the SalmonPat salmon fillets dry with paper towels. Season with salt and pepper. Brush with olive oil. Place on prepared baking sheet.
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Apply the GlazeYou know what comes next. Brush the glaze over the salmon. Reserve some for later. There's always reserved glaze.
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BakeBake for 12-15 minutes, or until salmon reaches 145°F internally. Brush with remaining glaze halfway through. Watch it caramelize. Watch the edges get sticky and golden.
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ServeGarnish with fresh herbs if you have them. Take the photo. Then eat.
Nutrition Information
Per serving (estimated)
Recipe Notes
Why this exists: I'm not sure. I had salmon in the fridge and the template was already open.
Storage: Leftovers keep 2-3 days refrigerated. Reheat gently. Or don't.
About the placeholders: I know there are placeholder texts still visible. I'll fix them later. Probably. Or maybe this is what it looks like now. Maybe the form is part of the content.
Recipe Reviews
Made this for dinner tonight. Turned out just like the picture! The glaze caramelized beautifully.
Is this recipe... done? Some parts seem like placeholders? I made it anyway and it was good, but the "[TEMPERATURE]" thing confused me at first. I just went with 400.
Isla, are you okay? This is the fourth salmon recipe and you're leaving placeholder text in the posts now. I've been following your blog for years and something feels different lately. The food is still good but... I don't know. Reach out if you need someone to talk to.
I think it's artistic? Like a statement about content creation and how everything is just templates and placeholders being filled in over and over? The recipe works great either way. Love the glaze.
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