Hot Honey Butter Salmon with Sticky Garlic Soy Glaze
By Lucas Morgan
Prep
5 min
Cook
10 min
Total
15 min
Servings
4
This 15-minute hot honey butter salmon meal requires few ingredients and little cleanup․ Skinless salmon fillets are pan-seared and cooked in butter․ Serve with a sticky honey‚ soy sauce‚ garlic‚ and chili glaze balanced with rice vinegar at the table․
Patting the salmon fillets dry before seasoning helps them brown better in the heated oiled nonstick skillet․ Butter added to the skillet at the end of cooking‚ after turning the salmon‚ is used for basting and as a base for the sauce․ Honey thinned with rice vinegar‚ light soy sauce‚ garlic‚ and red pepper flakes in the sauce adds sweet‚ salty‚ and spicy flavors to the dish․
Check the fillets at the edges and in the center for doneness․ Take them off the heat when they are almost done and beginning to flake‚ then let them rest․ The vinegar in the sauce will cook off‚ leaving a light caramel glaze on the salmon․ Don't let the garlic burn during sautéing; it will taste bitter․
Serve the salmon with mashed potatoes and broccolini or green beans and rice․ The sauce can be added to the salmon in whatever quantity you like․ Sprinkle chopped spring onion over the dish․ For storing leftovers‚ you may find it helpful to keep the salmon and sauce together to avoid drying out the salmon․
Why you'll love this recipe
- Prep time of 15 minutes or less due to fast cooking of salmon in honey-butter sauce, A suitable 15-minute meal for other weeknights․
- Uses one large nonstick pan for frying‚ basting‚ and sauce preparation‚ only one pan and other kitchen utensils need to be washed to clean up․
- Reduces cooking time by using fillets and stir-frying garlic and other sauce ingredients in the pan with the fish․
- Gives you control over the heat level in the sauce by using only a small amount of chili flakes at first and adding more chili flakes later as desired after the sauce has simmered and thickened․
- Does not require specialized tools, Paper towels‚ tongs‚ a wooden spoon‚ and a large nonstick skillet are all likely appropriate options for preparing this dish․
- Works well with basic vegetables such as mashed potatoes‚ broccolini‚ green beans‚ and rice to prepare meals from available ingredients․
Ingredients
- •4 boneless skinless salmon fillets (brought to room temperature, preferably around 7oz/200g each)
- •⅓ cup honey (110g)
- •6 tbsp butter (3oz/90g, preferably unsalted)
- •2 tbsp rice vinegar (apple cider vinegar or other white vinegar can be substituted)
- •1 ½ tbsp soy sauce (not dark soy sauce)
- •1 clove garlic (1-2 cloves, finely diced)
- •½ tsp chilli flakes (1/2-1 tsp)
- •salt & pepper (as needed)
- •olive oil (as needed)
- •spring onion (finely diced, to serve, optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels, then season all over with salt and pepper.
- 2
Heat a drizzle of oil in a large non-stick pan over medium-high heat.
- 3
Add the salmon upside-down and cook for 3 minutes, or until a golden crust forms.
- 4
Flip the salmon and fry for 1 minute.
- 5
Move the fillets to the top of the pan and drop the butter into the bottom of the pan.
- 6
Tilt the pan and baste the salmon for 1-2 minutes, or until the other side starts to turn golden.
- 7
When the salmon is almost cooked in the centre, remove it and place it to one side.
- 8
Lower the heat to low-medium and add the garlic and chilli flakes.
- 9
Fry for 10-20 seconds, just to catch the garlic before it browns.
- 10
Stir in the honey, vinegar, and soy sauce.
- 11
Keep stirring over a gentle simmer until the sauce thickens to a thin caramel consistency, about 5 minutes.
- 12
Check the seasoning and spice, then adjust if needed.
- 13
Add the salmon back into the pan and baste it with the sauce.
- 14
Serve with your preferred amount of sauce and finely diced spring onion.
FAQ
Nutrition (per serving)
Calories
499
Protein
41.84g
Fat
26.1g
Carbs
23.93g
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