– 4 salmon fillets – 1/4 cup honey – 1/4 cup lemon juice – Zest of 1 lemon – 1/2 tsp saffron threads, crushed and soaked in 2 tbsp warm water – 2 tbsp olive oil – Salt and pepper to taste – Fresh herbs (such as parsley or dill) for garnish
Prepare the Saffron Mixture: In a small bowl, crush the saffron threads and soak them in 2 tablespoons of warm water. Let it sit for 5-10 minutes to release the color and flavor.
Make the Marinade: In a separate bowl, whisk together the honey, lemon juice, lemon zest, soaked saffron (including the liquid), olive oil, salt, and pepper until well combined.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the saffron-honey marinade over the salmon, ensuring each fillet is well coated. Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Bake the Salmon: Remove the salmon fillets from the marinade and place them on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Glaze the Salmon: During the last few minutes of baking, you can brush the salmon with additional marinade for extra flavor. Be sure to boil any leftover marinade for a few minutes before using it as a glaze to ensure it's safe to consume.
Stay updated for more !