Why is honey so good on salmon?! The contrast of savory, flaky salmon with the sweet, floral notes of honey makes for the most delicious bite. This honey glazed salmon delivers the goods: honey complements the salmon perfectly without overpowering it, and caramelizes slightly for a delicate glaze. Oh, and it's a one-pan meal that takes just 20 minutes!
Ingredients
The Salmon
46-ouncesalmon fillets
½teaspoonEACH: sweet paprika, garlic granules, salt, and pepper
1tablespoonEACH: butter and avocado oil, or another neutral-flavored oil
The Honey Glaze
¼ cuphoney
2tablespoonsEACH: lime juice and soy sauce, gluten-free if needed
1tablespoonfresh ginger, finely minced or grated
3clovesgarlic, finely minced
1teaspoonsriracha, optional, for heat
Lime wedges and minced cilantro or minced chives, to serve
Instructions
Season the top of the salmon fillets with paprika, garlic granules, salt, and pepper.
4 6-ounce salmon fillets, ½ teaspoon EACH: sweet paprika, garlic granules, salt, and pepper
In a small bowl, mix the honey, lime juice, soy sauce, ginger, garlic, and if using sriracha.
¼ cup honey, 2 tablespoons EACH: lime juice and soy sauce, 1 tablespoon fresh ginger, 3 cloves garlic, 1 teaspoon sriracha
Heat the butter and oil in a large, non-stick frying pan over medium-high heat. Add the salmon to the pan, seasoned side facing down. Sear the salmon for 3-4 minutes, until it is golden.
1 tablespoon EACH: butter and avocado oil
Flip the salmon over and pour the sauce into the pan. Let the sauce boil until the salmon is cooked, about 3 minutes more. See notes.
OPTIONAL: if you'd like a thicker glaze, plate the salmon and then boil the sauce hard for 2-3 minutes to thicken it up.
Serve the salmon with some lime wedges on the side and minced cilantro or minced chives over top.
Lime wedges and minced cilantro or minced chives
Notes
If steelhead salmon is available to you, buy that. It's technically a trout that behaves and tastes like a salmon. The difference is that it is fattier and therefore does not dry out, even if it's overcooked. We like our salmon cooked medium, which is 125 degrees Fahrenheit. At this temperature, the salmon is moist, tender, and very tasty. However, the FDA recommends cooking salmon to 145 degrees Fahrenheit. If you go this route (which is the safest) the salmon will be a bit tough and much drier. But the amazing honey glaze is so good that you will love the salmon no matter which temperature you cook it to!