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A close-up view of our Marionberry jam sitting next to some fresh marionberries.

Marionberry Jam

A close-up view of Oregon Growers Pumpkin Butter on a table sitting next to a decorative plant.

Pumpkin Butter

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Wildflower Honey-Glazed Salmon

Wild salmon served with zucchini and onions, topped with lemon slices and Oregon Growers Wildflower Honey glaze.
Download recipe for Wildflower Honey-Glazed Salmon

It’s almost that time of year again in the Pacific Northwest; Wild Salmon season! While flash-frozen salmon is delicious throughout the year, there is nothing quite like fresh caught Salmon that is perfectly cooked. Because it’s such a special ingredient, we prefer to be minimal with salmon recipes in terms of glazes and sauces. This recipe is wonderful as we use our wildflower honey to glaze the salmon just before baking, which helps to bring out the savory and fatty (good fat) essence of the salmon. Our wildflower honey draws upon it’s flavors from the wild nectar collected from wild blossoms including; Snowberry, Chokecherry, Clover, and Dandelion. Our honey is produced by busy bees and their fantastic beekeepers here in the Columbia River Gorge. The honey is also left raw and unfiltered to preserve the subtle flavors and natural enzymes of one of nature’s best products. Furthermore, since the salmon are in the “surf” and the bees are on the “turf”, it’s pretty fun to refer to this dish as a classic “Surf and Turf” meal.

PREP TIME: 20 minutes

COOK TIME: 10 minutes

SPECIAL EQUIPMENT: Spiralizer tool

SERVES: 4 people

Ingredients:

  • 1.5 lb piece of Wild salmon, pin-bones removed
  • 8 T. Oregon Growers Wildflower Honey, extra for drizzling S and P

  • 2 medium zucchini
    1 red onion

  • 1 lemon, sliced
  • 2 T. Rice bran or coconut oil, melted
  • 1 T. rice vinegar

PREPARATION:

  1. Preheat oven to 400 degrees F.
    2. Carefully cut the salmon into 4 portions and add to parchment-lined sheet pan. Drizzle the salmon with the honey, and season with S and P.
  2. Meanwhile, cut the ends off of the zucchini, and put both into a spiralizer to make zucchini “noodles.”
  3. Cut the red onion in half, and slice both halves into thin ‘half-moons.’
  4. Add the zucchini, onions, and lemon slices to the other half of the baking sheet and drizzle with the oil and season with S&P.
  5. Add baking sheet to the oven, and cook for 8-10 minutes, until the salmon is just cooked.
  6. Place the vegetables onto the plates, drizzle with the rice vinegar, and top with the salmon. Add the roasted lemons on top of the salmon and drizzle the plate with some extra wildflower honey and S&P to taste.
Enjoy!