This recipe is very convenient because it uses ingredients that you’re likely to already have! Be sure the skillet is nice and hot before adding the salmon to ensure you get a nice, seared crust.
I love trying creative ways to prepare salmon. It’s such a great fish to eat because it is high in omega-3 fatty acids and it easily takes on the flavor of your added ingredients.
This salmon is the perfect balance of zest, garlic, sweet and salty. It would pair well with mashed potatoes and asparagus!
1/3 c. honey
1/4 c. low sodium soy sauce
2 tbsp. lemon juice
1 tsp. red pepper flakes
3 tbsp. extra-virgin olive oil, divided
4 6-oz. salmon fillets(preferably wild caught), patted dry with a paper towel
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1 lemon, sliced into rounds
Freshly chopped parsley, for garnish
1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
2. In a large skillet over medium-high heat, heat two tablespoons of oil. When the oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about six minutes, then flip over and add remaining tablespoon of oil.
3. Add garlic to the skillet and cook until fragrant, one minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
4. Garnish with sliced lemon and parsley to serve.
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