Easy Crispy Honey Garlic Salmon
Try this Easy Crispy Honey Garlic Salmon recipe, or contribute your own.
Try this Easy Crispy Honey Garlic Salmon recipe, or contribute your own.
- Carbohydrate 40.471083 g
- Cholesterol 316.386 mg
- Fat 52.81791 g
- Fiber 1.33148996406198 g
- Protein 110.056503 g
- Saturated Fat 15.441885 g
- Serving Size 1 1 recipe (603g)
- Sodium 728.3136 mg
- Sugar 39.139593035938 g
- Trans Fat 5.97744300000001 g
- Calories 1088 calories
Step-by-step
- In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper.
- Place salmon fillets in a large resealable Ziploc bag and pour marinade over.
- Squeeze as much air out as possible and seal the bag.
- Gently move fillets around inside the bag to make sure they are all evenly coated.
- Place flesh side down and let marinate 15 minutes.
- Preheat large non-stick skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly.
- Place salmon fillets flesh side down leaving enough space in between them.
- Cover with a lid and cook for 3 minutes.
- Remove the lid, cook another minute and flip over.
- Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute.
- If your skillet is not large enough, I recommend cooking in two batches.
- If you over crowd the skillet, cooking time increases by a few minutes for each step.
- Serve hot garnished with green onions, alongside quinoa and steamed broccoli - my favourite.
Placing wet fish directly into a smoking hot pan guarantees uneven searing and torn flesh. Thoroughly blotting the salmon fillets with paper towels removes surface moisture that would otherwise steam the protein rather than crisping it. Preheating a non-stick skillet on low to medium heat ensures the delicate sugars in the honey glaze caramelize steadily without burning before the interior cooks through. When overcrowding occurs in a standard twelve-inch pan, moisture gets trapped under the lid and stalls the rendering process, which makes working in two separate batches mandatory for larger quantities of fish.
Selecting Complementary Sides
Pairing rich, sweet proteins with neutral, absorbent grains balances the plate effectively. Steamed broccoli florets provide a necessary bitter crunch that cuts through the sticky honey glaze, while cooked quinoa absorbs excess pan sauces without becoming soggy. Because honey burns rapidly at high temperatures, keeping the burner at a moderate setting protects both the coating and the fish.
- Substitute maple syrup at a one-to-one ratio if honey is unavailable, though the resulting glaze will lack the same floral depth.
- Swap extra virgin olive oil for coconut oil to achieve a slightly higher smoke point and a more neutral flavor profile during the sear.
- Store leftover cooked salmon in an airtight container in the refrigerator for up to two days.
