Honey Glazed Salmon
Ready in less than 30 minutes, this one-pan, restaurant-quality honey glazed salmon produces exquisitely delicate, flaky salmon fillets covered in a sticky, sweet-savory glaze!
Yield: 4
Materials
- 32 oz salmon 4 filets; best to use fresh wild salmon wild sockeye, coho, or king salmon, skin-on, and bones removed, all a similar size between 6-8 oz; you can use frozen (thawed) salmon
- 1.5 tablespoon olive oil
- 0.7 oz butter 1.5 Tbsp; unsalted
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika powder smoked optional
Honey Glazed Sauce
- 1/2 cup honey
- 1.2 oz garlic 5 large cloves
- 0.28 oz ginger 1/2 tablespoon minced optional
- 2 tablespoon lemon juice from 1/2 a lemon; OR lime juice
- 3 tablespoon light soy sauce OR coconut aminos/tamari
- 1 tablespoon sriracha sauce or hot sauce optional
- 1/4 cup water
Instructions
- Using paper towels, pat the salmon dry. Using paprika, salt, and pepper, season the fillets. Grate or mince the garlic and ginger.
- Make sure your broiler is set to medium-high and that your oven rack is in the middle position.
- In a large ovenproof skillet, add the oil and butter and heat over medium-high heat. After melting the butter, put the salmon skin-side down and sear it for two to three minutes on each side, depending on its thickness. Then, leave it aside.
- Lift one corner of the salmon carefully before flipping it over. It's prepared for flipping if it releases with ease. If not, give it a bit more time.
- Add the fresh ginger and garlic, chopped or grated, to the pan. They should be heated for ten seconds to release their scent. Add the water, lemon juice, soy sauce, honey, and sriracha after that. Gently return the salmon to the pan and heat for a further 20 seconds to allow the flavors to meld.
- To fully glaze the fish, cook it for a further two to three minutes while spooning sauce over it often.
- If you would want the sauce to somewhat thicken into a glaze and decrease, simmer it longer.
- Place the pan in the oven and broil for approximately five minutes, turning the salmon often to allow the sauce to caramelize and lightly sear. Have fun!
- Add some sesame seeds, sliced lemons, or green onion slices as a garnish.
Notes
To store: Keep chilled leftovers for up to three days in the refrigerator in an airtight container.
To freeze: Let the leftovers cool down a bit, then move them to a Ziplock bag, being sure to squeeze out any extra air, and freeze for up to two months. Overnight in the fridge will help it thaw.
To prevent it from drying out, reheat on the stovetop over medium-low heat while adding a splash of water and a lid.
To freeze: Let the leftovers cool down a bit, then move them to a Ziplock bag, being sure to squeeze out any extra air, and freeze for up to two months. Overnight in the fridge will help it thaw.
To prevent it from drying out, reheat on the stovetop over medium-low heat while adding a splash of water and a lid.