Honey-Soy Salmon with Toasted Sesame

Cooking Temperature

• Cook salmon to minimum internal temperature of 145°F (63°C) to ensure food safety. The honey in the marinade causes edges to brown quickly—watch closely during the last 2 minutes of roasting to prevent burning while ensuring doneness.

Cross Contamination

• Use separate cutting boards and utensils for raw salmon. Do not reuse the marinade that touched raw fish as a sauce unless it is boiled first to eliminate cross-contamination risk.

Storage

• Store raw salmon at 40°F (4°C) or below in the refrigerator. Once cooked, keep hot foods above 140°F (60°C) or cool rapidly and refrigerate within 2 hours.

Shelf Life

• Prepared honey-soy salmon maintains quality for 3-4 days refrigerated. For meal prep, store in airtight containers and label with preparation date.

Allergen Warning

• This recipe contains soy, fish (salmon), and sesame—all three are major allergens requiring clear labeling if packed for others. Verify all meal prep containers are clearly labeled with allergen content.

High Risk Population

• Immunocompromised individuals, pregnant persons, young children, and elderly persons are at higher risk from raw or undercooked seafood. Ensure salmon is fully cooked to 145°F throughout before serving to these populations.

Handling

• When marinating salmon for extended periods (up to 24 hours), keep refrigerated throughout. Never marinate at room temperature—this creates a food safety hazard for protein-rich foods.

Equipment Safety

• Use oven-safe baking dishes for roasting. Watch the honey glaze closely as it can become extremely hot and cause burns if it drips or splatter occurs when removing from oven.