Honey Garlic Salmon
Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then panfried until crispy on the outside and juicy inside.
Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then panfried until crispy on the outside and juicy inside.
- Carbohydrate 3.39376805680338 g
- Cholesterol 0 mg
- Fat 0.0153861111111111 g
- Fiber 0.184909717562119 g
- Protein 0.121864583337876 g
- Saturated Fat 0.00336944444444444 g
- Serving Size 1 1 serving (37g)
- Sodium 1.02069444450502 mg
- Sugar 3.20885833924126 g
- Trans Fat 0.00310277777777778 g
- Calories 13 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.
Can protein-heavy honey marinades be frozen raw with the fish? Sugar acts as a humectant and draws moisture from delicate proteins during extended freezer storage, so limit raw contact to thirty minutes before cooking. Batch-freezing marinated raw salmon alters the flesh density upon thawing, yielding a mealy texture once panfried.
Cooked fillets survive refrigeration for up to forty-eight hours in an airtight glass container. Reheat them gently in a covered skillet over low heat with a splash of water to prevent the exterior from scorching. Microwave heating forces protein fibers to seize, releasing residual internal moisture and leaving the fish dry.
A reliable non-stick skillet distributes heat evenly without requiring excess fat. Stainless steel pans demand precise temperature control and additional oil to prevent the honey from burning prematurely at medium heat.
Standard six-ounce portions release natural steam during the covered cooking phase. Overcrowding the pan traps this moisture and prevents proper browning.
