Submitted by BLUECLEAR

This is a recipe I got from a friend and then toned it down some. She used a LOT more butter and definitely no fat-free or light items.

Here in Alaska, we find our chest freezer bursting with halibut and salmon. This is my favorite way to eat my halibut. The sauce is great as a dip as well. Especially yummy with bell peppers.

Submitted by KODIAKMAMA

Very healthy way to eat fish!

Submitted by CJVEIK

Submitted by BYJUNE30

Great as a main dish or appetizer.

Submitted by GRANDMA_NANNY

A quick, tasty way to get your Omegas

Submitted by PHOUKALADY

Serves 4 = 3 oz salon and 1/4 cup salsa

Submitted by TKILBURN1

This recipe is super easy, quick, delicious AND qualifies as a Clean Eating meal.

I've made this recipe twice in the past week and my super picky husband has cleaned his plate both times! I usually serve it with brown rice and a vegetable.

My personal notes on this dish...less is more. Add the vinegar/honey mixture in a little bit at a time - you don't want your salmon swimming in it, just coated in it. The balsamic vinegar will darken the color of the salmon, so you may think it's done or burning, but it's probably just discolored. I like to cook my salmon until it is very firm and it has an almost hard glaze to the outside. Cook it for a minute or two longer than you think you need to!

Also, for the red pepper flakes, less is more again! I love the flavor of red pepper flakes and honey {I even eat that mixture on my chicken nuggets} remember, you can always add more, but you can't take it away!

Enjoy!

This deliciously healthy, broiled fish dish combines both sweet and sour taste sensations with a wonderful spice kick from the ginger. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious, you will appreciate the fresh ginger when you taste it!

Submitted by JO_JO_BA

Like crab cakes -- but with salmon!

Submitted by JCOOKSON

Chef Meg Galvin turned this member-submitted recipe into a hearty entree that's bursting with flavor by reducing the amount of oil used and changing some of the cooking techniques to maximize taste.

Submitted by CHEF_MEG