This recipe comes to us courtesy of the Bay Area-based recipe queen Tiffany Angela. Her recipes are always spectacular, so we just had to share another one with you all. If you haven’t seen her exquisite Honey & Feta Tartlets featuring Local Hive, you’re missing out.

Let’s cut to the chase: this Asian-inspired honey-glazed salmon recipe is rich and full of flavor, with plenty of garlic, soy sauce and cilantro that will make you feel like you’re at the best noodle shop in town – right in your own kitchen. Our Rocky Mountain varietal honey, which is fairly neutral in flavor and complements most everything, makes this recipe even more special. Enjoy!

Servings: 6

Time: 30 minutes

Ingredients

Salmon:

4 (4-6 oz) salmon fillets, patted dry

4 cloves garlic, minced

2 tsp ginger, grated

¼ cup soy sauce

3 tbsp Local Hive™ Rocky Mountain Honey, plus more for serving

1 tbsp sesame oil

1 tbsp mild flavored oil

Stir-Fry Noodles:

1 lb dry spaghetti noodles

4 cloves garlic, minced

2 tsp ginger, grated

¼ cup soy sauce

¼ cup Local Hive™ Rocky Mountain Honey

1 tbsp sesame oil

½ tsp red pepper flakes

4 stalks green onions, chopped

¼ cup cilantro leaves, chopped

1 Persian cucumber, very thinly sliced (for garnish)

Sesame seeds (for garnish)

Directions

1. In a marinating bowl or container, mix together 4 cloves of minced garlic, 2 tsp grated ginger, ¼ cup soy sauce, 3 tbsp Local Hive™ Rocky Mountain Honey and 1 tbsp sesame oil until evenly distributed. Add the salmon fillets into the marinade and let sit for 5-10 minutes.

2. While the salmon is marinating and cooking, cook your pasta based on package instructions.

3. Heat up 1 tbsp oil in a nonstick skillet on medium heat. Once the pan is hot, add the salmon fillets and cook for 3-4 minutes. Carefully flip the salmon fillets over and pour the marinade into the pan. Cook for another 3-4 minutes until the internal temperature of the salmon reaches 145°F. Once the salmon is cooked, remove the fillets from the pan and place them on a separate plate. Pour any remaining sauce over the salmon.

4. In the same pan, add in 4 cloves of minced garlic, 2 tsp grated ginger, ¼ cup soy sauce, ¼ cup Local Hive™ Rocky Mountain honey, 1 tbsp sesame oil and ½ tsp red pepper flakes. Stir to combine and simmer on medium heat.

5. Once the sauce has been simmering for about 1 minute, add in the cooked noodles and half the chopped green onions. Toss the cooked noodles into the pan and mix until the sauce is evenly distributed.

6. Top the noodles with the salmon fillets, sesame seeds, remaining green onions, cilantro and cucumbers and serve while warm.