Honey Garlic Salmon Recipe

·         4 (6-ounce) skin-on salmon fillets

·         1 1/4 teaspoons kosher salt, divided

·         1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)

·         1/4 cup honey

·         2 tablespoons soy sauce or tamari

·         1 tablespoon olive oil

·         4 cloves garlic, minced

·         Thinly sliced scallions, for garnish (optional)

1. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season the flesh with 3/4 teaspoon of the kosher salt.

2. Whisk 1 tablespoon lemon juice, 1/4 cup honey, 2 tablespoons soy sauce, and the remaining 1/2 teaspoon kosher salt in a small bowl until the honey is dissolved.

3. Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.

4. Flip the salmon and cook for 2 minutes. Add 4 minced garlic cloves and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions if desired.

Prep Time: 10 min   Cook Time: 10-12 min

Recipe by Kelli Foster

Photo by: Alex Lepe