Try this Crispy Honey Garlic Salmon recipe, or contribute your own.
- Carbohydrate 18.1606083408203 g
- Cholesterol 0 mg
- Fat 0.0353166666666667 g
- Fiber 0.329458333982942 g
- Protein 0.182187500027258 g
- Saturated Fat 0.0106166666666667 g
- Serving Size 1 1 recipe (22g)
- Sodium 1.32416666703011 mg
- Sugar 17.8311500068373 g
- Trans Fat 0.00151666666666667 g
- Calories 67 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.
Garlic carries the heaviest burden in this glaze, transforming quickly from aromatic to acrid if exposed to excessive direct heat.
- Maintain a low-to-medium heat setting on the skillet; high heat will burn the sugars in the honey before the protein cooks through.
- Press the salmon flesh firmly into the oil at the start to ensure proper surface contact for browning.
- Watch for the sides of the fish to change from translucent pink to opaque light pink about halfway up the fillet height.
- Test doneness by pressing the thickest part of the fillet with a fork to check if the flakes separate along the white protein lines.
- Cook batches separately if the pan is crowded; overcrowding traps moisture and prevents crisping.
Glazed fish preparations like this borrow heavily from pan-searing techniques developed in modern home kitchens to mimic traditional grill lacquering. Proper heat control remains the absolute variable between success and scorching.
