Honey Garlic Salmon
This recipe from Cafe Delites takes any doubt out of cooking salmon. Brown it on one side, then insert a skillet or other cooking pan under the broiler to finish the cooking process. No turning, no losing the skin, no damaging the fillet or steak to get both sides cooked. The mixture of butter, lemon, garlic and soy drizzled on top will make the fish taste like a restaurant meal. Fifteen minutes and you're done. Seriously.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Cooking Time: 15 minutes
Ingredients
4 wild caught salmon fillets about 1/2 pound or 250 grams each, skin off or on
Salt and pepper, to season
1/2 teaspoon paprika (mild, sweet or smokey)
2 tablespoons butter
4 cloves garlic, finely chopped or minced
4 tablespoons honey
1 tablespoon water
2 teaspoons soy sauce
1 tablespoon fresh squeezed lemon juice, (plus extra to serve)
Lemon wedges to serve
Method
Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat.
Season salmon with salt, pepper and paprika. Set aside.
Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together.
Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired).
Optional -- Add the lemon wedges around the salmon (adds a stronger lemon taste). Baste salmon one more time then transfer the pan to your oven.
Broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or with a salad.
This recipe from Cafe Delites takes any doubt out of cooking salmon. Brown it on one side, then insert a skillet or other cooking pan under the broiler to finish the cooking process. No turning, no losing the skin, no damaging the fillet or steak to get both sides cooked. The mixture of butter, lemon, garlic and soy drizzled on top will make the fish taste like a restaurant meal. Fifteen minutes and you're done. Seriously.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Cooking Time: 15 minutes
Ingredients
4 wild caught salmon fillets about 1/2 pound or 250 grams each, skin off or on
Salt and pepper, to season
1/2 teaspoon paprika (mild, sweet or smokey)
2 tablespoons butter
4 cloves garlic, finely chopped or minced
4 tablespoons honey
1 tablespoon water
2 teaspoons soy sauce
1 tablespoon fresh squeezed lemon juice, (plus extra to serve)
Lemon wedges to serve
Method
Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat.
Season salmon with salt, pepper and paprika. Set aside.
Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together.
Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired).
Optional -- Add the lemon wedges around the salmon (adds a stronger lemon taste). Baste salmon one more time then transfer the pan to your oven.
Broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or with a salad.