6 five to six ounce salmon filets with skin
Salt
Sage Honey and Balsamic Glaze or
Star Thistle Honey, Lemon and Chile Glaze (recipes follow)

Heat oven to 500 degrees. Season flesh-side of filets with salt; arrange skin-side down in a shallow baking pan. Roast for five minutes. Drizzle one tablespoon glaze over each filet. Roast three minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part) and five minutes for medium-well (salmon should be firm when pressed with a finger at its thickest part). Remove salmon to serving plates; drizzle one tablespoon remaining glaze over each filet. Makes six servings

SAGE HONEY AND BALSAMIC GLAZE

Thoroughly mix 1/2 cup sage honey (or honey of choice), three tablespoons balsamic vinegar, one tablespoon olive oil, two cloves finely chopped garlic and 1/8 teaspoon salt. Makes about 3/4 cup.

STAR THISTLE HONEY, LEMON AND CHILE GLAZE

Thoroughly whisk together 1/2 cup star thistle honey (or honey of choice), three tablespoons fresh lemon juice, one tablespoon olive oil, one teaspoon finely chopped lemon zest, one teaspoon crushed red pepper and 1/8 teaspoon salt. Makes about 3/4 cup

For more Gibbons Bee Farm recipes; visit their Web site at www.gibbonsbeefarm.com