Serves four to six, depending on serving sizes; I tend to target 80-100 g. portions for flesh. This is also good cold as a leftover.
As with many salmon dishes, microwave cooking is also an option, keeping the cooked flesh moist but not giving it the thin sweet crust broiling the honey marinade does. If pressed for time2) and willing to give up the crustiness, microwave in an appropriate vessel, such as a 6” x 8” (or 8” x 8”) heat-resistant glass pan or baking dish tightly covered with plastic cooking wrap. Follow the instructions for your oven; it takes about six minutes on high in mine.
In any case, discard the remaining marinade: it has raw fish bacteria in it now!
This recipe is from a four-page leaflet titled “The Spice of Summer” McCormick & Company, 1997.