I was never a fan of cooking fish—until I discovered this honey glazed salmon recipe. Let me tell you, it transforms a regular Tuesday night into a gourmet experience. Imagine the sweet stickiness of honey mingling with the rich flavor of salmon, like a culinary love story unfolding on your plate.
It’s so simple, yet the flavors feel like they should be complicated. Do you ever think about how honey is like nature’s little miracle? Anyway, back to the salmon—give it a try, and you’ll see why it’s a favorite!
Steps
- Pat the salmon fillets dry and sprinkle them with salt, pepper, paprika, and optional blackening seasoning. Set them aside while preparing the sauce.
- Preheat the broiler and ensure your oven rack is positioned in the middle to prevent the sauce from burning.
- In a large, oven-safe skillet, melt butter and add olive oil over medium-high heat. Stir in minced garlic, water, soy sauce, sriracha, honey, and lemon juice, cooking until the mixture warms through.
- Place the salmon fillets in the skillet, skin-side down if applicable, and cook for 3 minutes. Frequently spoon the sauce over the salmon as it cooks.
- Transfer the skillet to the oven and broil for 5-6 minutes. Halfway through broiling, baste the salmon again with the sauce, continuing until the fish is glazed and cooked to your liking.
- Optionally, garnish the cooked salmon with minced parsley before serving.
Ingredients
- 4 salmon filets (6 oz each)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon blackening seasoning (optional)
- 3 tablespoons butter
- 2 teaspoons olive oil
- 6 cloves garlic, minced
- 1/2 cup honey
- 3 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 2 tablespoons lemon juice
Nutritional Values
Calories: 1924 | Total Fat: 108g | Saturated Fat: 39g | Cholesterol: 552mg | Sodium: 4181mg | Total Carbohydrates: 125g | Dietary Fiber: N/A | Sugars: 112g | Protein: 145g
FAQ
- Can I use frozen salmon for this recipe?
- While you can use frozen salmon, it’s recommended to use fresh salmon for this recipe as it tends to be thicker and cooks more evenly. If using frozen, make sure it’s fully thawed before cooking.
- Should I leave the skin on when cooking the salmon?
- If you’re pan-searing the salmon, it’s best to leave the skin on as it acts as a protective layer against the heat and makes it easier to handle. However, for this particular recipe, it doesn’t matter if the skin is on or off.
- How can I ensure that my salmon is not overcooked?
- To avoid overcooking, aim for an internal temperature of 145°F as recommended by the USDA. Keep an eye on the salmon during cooking, and remember it can continue to cook slightly after being removed from the heat.
- Can I prepare the sauce ahead of time?
- Yes, you can mix the sauce ingredients in advance to save time. However, the dish is best served immediately after cooking. Alternatively, it can be served cold on a salad if prepared a few hours to a day ahead.
- How should I store leftover salmon?
- Leftover salmon should be kept in an airtight container in the refrigerator and consumed within three days for the best taste and quality.
Tips
- Choose Fresh Salmon: Opt for fresh salmon from the grocery store over frozen options, as fresh filets tend to have a better texture and are typically thicker than frozen ones.
- Mind the Cooking Time: To avoid overcooking, keep an eye on the salmon’s internal temperature, aiming for 145°F as recommended by the USDA. This ensures the fish remains juicy and flavorful.
- Experiment with Citrus: Enhance the dish’s flavor by adding lemon zest to the sauce or substituting lemon juice with lime juice for a refreshing twist.
- Plan for Leftovers: If you plan to serve the salmon cold, perhaps over a salad, you can prepare it a day in advance. Store any leftovers in an airtight container in the refrigerator and consume them within three days.
Equipment
- 12? Wide Skillet – An oven and broiler-safe skillet is necessary for this recipe to seamlessly transition from stovetop cooking to broiling in the oven.
