Honey Glazed Salmon
A quick and flavorful honey glazed salmon that can be prepared in just 20 minutes, providing a deliciously rich and satisfying meal.
Ingredients
For the Salmon
- 4 fillets Salmon Fillets The star of the dish, providing rich flavor and health benefits.
- 1 teaspoon Kosher Salt Enhances the fish’s natural taste and balances flavors.
- 1/2 teaspoon Black Pepper Adds a hint of spice to kick things up a notch.
- 1/2 teaspoon Smoked Paprika Provides a subtle smokiness for depth of flavor.
For the Glaze
- 2 tablespoons Olive Oil Used for sautéing the salmon, helping it to cook evenly.
- 1 tablespoon Butter Adds creaminess and richness to the sauce.
- 2 cloves Garlic Aromatic and flavorful key ingredient; goes wonderfully with salmon.
- 1/4 cup Honey Sweetens the glaze, creating that delightful sticky finish.
- 2 tablespoons Soy Sauce Provides umami flavor that complements the honey.
- 1 tablespoon Fresh Lemon Juice Adds brightness to the glaze, balancing sweetness.
- 1/4 teaspoon Red Pepper Flakes Gives a little kick if you like some heat.
For Garnish
- 2 tablespoons Fresh Parsley Adds a pop of color and freshness.
Instructions
Preparation
- Gather your ingredients and tools—a frying pan, spatula, and measuring spoons.
- Rinse the salmon under cool water and pat dry with paper towels.
- Season both sides of the salmon fillets with salt, pepper, and smoked paprika.
Cooking
- Heat olive oil and 1 tablespoon of butter in a frying pan over medium heat.
- Add the salmon fillets, cooking for about 4-5 minutes without moving them.
- Flip the fillets, add garlic, honey, soy sauce, lemon juice, and red pepper flakes.
- Simmer for an additional 4-5 minutes until cooked through and the glaze thickens.
Serving
- Remove from heat and drizzle the remaining sauce over the salmon.
- Garnish with chopped parsley.
- Serve immediately, and enjoy the deliciousness!
Notes
Use fresh ingredients for best results. Store leftovers in an airtight container in the fridge for up to 3 days. Can also be frozen for up to three months.