In a large mixing bowl add the soy sauce, garlic, lemon zest, parsley, thyme, honey, olive oil, salt the pepper and stir well to combine.
1 ½ tbsp runny honey, 1 ½ tbsp light soy sauce, 1 clove garlic, 1 tsp lemon zest, 4 sprigs thyme, ¼ bunch parsley, ½ tsp salt, ¼ tsp black pepper, 4 tbsp olive oil
Add the salmon fillets and using your hands or a spatula massage the marinade into the salmon without tearing the salmon apart.
4 large salmon fillets
Cover tightly with a lid or cling film and place in the fridge to marinade for at least 1 hour. I have made this the night before and left it in the fridge.
When ready to cook, remove the bowl from the fridge and remove the salmon fillets. Any garlic, parsley or thyme pieces should be removed to avoid the burning on the grill.
If you are bbq the fillets, cook them over a medium – high heat for 5 minutes each side. I use the marinade to baste them while cooking.
If oven baking them, preheat the oven to 425F/220C/Gas Mark 7.
Place the salmon fillets, skin side down on a foil lined baking tray and cook for 15 minutes or until the salmon is cooked through. You can tell by the paler flesh when cooked.
I like to serve with a steamed spinach and pan fried peppers and a sliced chilli for a filling, tasty and aromatic meal.