1 lb fresh Salmon, you can either leave the Salmon fillet whole or you can slice it into large pieces, you can also choose to leave the skin on or remove it, it’s your preference. I choose to pre slice my Salmon fillets before cooking and I remove the skin before cooking as well.
1 Tbs minced Ginger, about 1 thumb of ginger
2 tsp Honey
2 tsp Rice Wine Vinegar
1 Tbs EVOO
Preheat oven to 425 degrees.
Spray sheet pan with non-stick cooking spray or you can lay a sheet of parchment paper down instead so the Salmon doesn’t stick to the pan.
In a small bowl whisk together Ginger, Honey, Rice Wine Vinegar, and EVOO
Add Salmon fillets to sheet pan.
Pour liquid mixture over the Salmon evenly coating the top of it.
Bake for 20 minutes.
You know the Salmon is fully cooked when it flakes easily with a fork.