Servings
Units
Ingredients Tap to tick off
- 4 salmon fillets (6 oz each)
- 3 tbsp honey
- 3 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1/4 tsp black pepper
Method
- Whisk the honey, soy sauce, garlic and lemon juice.
- Season the salmon with pepper and sear skin side up in the oil over medium-high heat for 4 minutes. Flip.
- Pour in the sauce and simmer 3 to 4 minutes, spooning it over the fillets until glossy and the salmon flakes easily.
Chef's tipPat the salmon very dry before it goes in the pan and don't move it for the first few minutes; that's how you get a golden crust.
Storing leftovers
Keeps: 2 days in the fridge.
Freezer: Not recommended; seafood loses its texture when frozen after cooking.
