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Honey, garlic, soy sauce, and lemon make a glossy skillet glaze for four salmon fillets. The sauce is mixed separately and added during cooking so none is reused after touching raw fish.
Yield, timing, and equipment
- Yield: 4 servings.
- Serving definition: 1 salmon fillet with one-quarter of the cooked glaze.
- Prep time: 12 minutes.
- Cook time: 10 to 14 minutes.
- Total time: about 25 minutes.
- Equipment: small bowl, whisk, seafood-only cutting board, paper towels, 12-inch skillet with lid, fish spatula, instant-read thermometer, and clean serving platter.
Ingredients
- 4 salmon fillets, about 6 ounces (170 g) each and roughly 1 inch thick
- 3 tablespoons honey
- 4 garlic cloves, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon red-pepper flakes, optional
- 1 tablespoon chopped parsley and 4 lemon wedges, optional
Cook the salmon and glaze
- Wash hands and clean the work area. Wash the lemon and parsley under running water before cutting. Whisk honey, garlic, soy sauce, lemon juice, water, black pepper, and optional red-pepper flakes in a clean bowl.
- Keep raw salmon separate from produce and cooked food. Do not rinse it. Pat the fillets dry with paper towels and discard the towels. Wash hands after handling the fish.
- Heat olive oil in the skillet over medium heat. Place salmon skin-side down, if applicable, and cook without moving for 4 to 5 minutes.
- Turn the salmon. Pour the untouched glaze mixture around the fillets, cover, and cook for 3 minutes.
- Uncover and simmer 2 to 5 minutes more, spooning the bubbling glaze over the fish with a clean spoon. Check the thickest part with a clean thermometer. Cook to 145°F (63°C); the flesh should be opaque and separate easily with a fork.
- Transfer the salmon to a clean platter. Continue boiling the glaze for 1 minute if it needs thickening, then divide it over the four fillets. Add washed parsley and lemon wedges just before serving.
Allergen and cross-contact notice
Contains fish (salmon) and soy. Standard soy sauce commonly contains wheat; packaged sauces may contain additional allergens. Read every label and keep raw seafood, its plate, and its utensils away from cooked fish and garnishes. A replacement sauce or fish changes the allergen declaration.
Substitutions and thawing
- Use a labeled reduced-sodium soy sauce in the same amount if desired; verify its allergen statement.
- Maple syrup can replace honey in the same quantity, producing a different glaze flavor.
- Skinless fillets can be used, but may cook and release from the pan differently.
- Thaw frozen salmon overnight in the refrigerator. For quick thawing, seal it in a leak-proof bag under cold water and cook immediately; do not thaw seafood on the counter.
Storage, freezing, and reheating
Refrigerate cooked salmon within 2 hours and use it within 3 to 4 days. Freeze cooled portions for up to 2 months for best quality, then thaw in the refrigerator. Reheat gently in a covered skillet or oven until the center reaches 165°F (74°C). Discard salmon held out longer than 2 hours, or longer than 1 hour above 90°F (32°C).
Serve with
Pair the salmon with Cauliflower Rice Stir-Fry, Turmeric Quinoa Bowl, or Beetroot and Goat Cheese Salad.
