A longtime favorite of my family, this savory-sweet salmon never disappoints. Searing fish might seem intimidating but, once you get the hang of it, it’ll be second nature. Just follow these easy tips:
Check for bones
The average pack of portioned super market salmon typically doesn’t have any remaining pin bones to worry about. But it’s definitely best practice to double check. if you cut your portions from a larger filet, the chance of finding a pin bone or two is higher. To check for bones, gently run your fingers along the surface of the fish until you feel a slight prick. Using a pair of kitchen or fish tweezers, firmly grip the bone and pull in the direction that it’s naturally pointing.
Seriously hot pan
Like screaming hot. It’s important that you get your pan hot and the bottom of your pan thoroughly coated in oil. Once the fish hits the oil, you should hear a sizzle. If you don’t, your pan isn’t hot enough.
Catching a stray splatter of hot oil hurts. To help keep it all in the pan where it belongs, remember to gently place your fillets away from you to prevent oil splatter.
Do not disturb
Let the fillets cook, undisturbed, for a few minutes. That (along with the aforementioned high heat) is how you get that delicious crust. After about 3-minutes, use a spatula gently lift a corner of one fillet. If it releases easily, it’s ready to go. If not, give it a little more time. Flip, cook a few more minutes to get the skin crisp and the fish cooked through, and you’re good to go.
Refrigerate leftovers in an airtight container for up to 3 days.
Honey Garlic Glazed Salmon
- 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, patted dry with a paper towel
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 1 lemon, sliced into rounds
In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
Garnish with sliced lemon and serve.