This sweet and tangy salmon recipe is super simple to make and perfect for busy weeknights!
Salmon is super nutritious and high in protein, so consuming it regularly – is not only delicious, it’s also beneficial to your health.
The tricky part about preparing salmon is making sure you don’t over do it. It’s a thin line between under and overcooked with this fish – so you’ll have to pay close attention.
I’ve always loved salmon and kept it in rotation on our weekly menu. However, I didn’t know the variations in which you could enjoy the fish. We prefer it blackened and panseared in oil – but who knew you could get a super tangy and delicious entree out of it?
HOW TO COOK HONEY GARLIC SALMON?
This recipe is simple.
Heat your skillet to medium high and spray with oil.
Pat your salmon filets dry and sprinkle with salt, pepper and blackening seasoning.
Once the pan is hot, melt the butter and place your salmon skin side up, into the pan. Sear until your seasonings are brown – about 5 minutes.
Flip the salmon over to it’s skin and cook for 5 more minutes. With a pair of tongs, flip the salmon over to both sides and slightly sear them. This will ensure that all sides of your salmon come out with a nice crisp. Once all four sides of your salmon have cooked, place them to the side in a separate pan or on a plate.
In the same pan that you cooked your salmon, melt more butter, add the garlic, honey, oyster sauce, soy sauce and lemon juice. Boil until hot – about 3 to 4 minutes- and everything is nicely combined.
Add your salmon filets back in the pan and drizzle the sauce over your filets.
And voila! You have a delicious weeknight meal that you’ll want to enjoy over and over again.
FRESH OR FROZEN SALMON?
Make sure your salmon is fresh. You can pick up fresh salmon in the seafood department at your local grocery store.
I usually tell them I want a pound, which is usually two, thick slices. When I get home, I cut both pieces in half. That’s what you see here.
Frozen salmon just doesn’t have the same taste, or thickness when thawed. Fresh is definitely the way to go!
SKIN OR NO SKIN?
You can remove the skin before cooking if you prefer.
At the grocery store, you can also ask them to remove the skin for you. However, I’ve gotten used to cooking with the skin on and discarding the skin once it’s cooked.
BE CARFEUL NOT TO OVERCOOK YOUR SALMON
If you tend to leave things on the stove a tad bit longer than usual, try searing the salmon for a few seconds on each side – then toss it in the oven.
Salmon can easily be overcooked, so you want to make sure you have enough time to sear both sides for at least 5 minutes, but no more than 7, on the bottom and top – and no more than 2 minutes on each side.
However, some may actually enjoy their salmon well-done and that’s perfectly fine.
FOR THE SALMON:
– 4 (4 oz, at least) slices of salmon
– 1/2 tsp salt (I use pink Himalayan)
– 1/2 tsp freshly cracked pepper
– 1/4 tsp blackening seasoning
FOR THE SAUCE:
– 6 tbsp butter
– 2 tsp olive oil
– 4 cloves garlic
– 1/4 cup honey
– 1/4 cup oyster sauce
– 3 tbsp soy sauce
– 2 tbsp lemon juice
1. Heat pan to medium-high and spray with oil.
2. Pat salmon dry, season with salt, black pepper and blackening season.
3. In heated pan, melt 3 tablespoons of butter.
4. Place the salmon onto the pan, skin side up.
5. Sear for about 5 minutes, or until the side facing down is brown and crisp.
6. Flip over to the skin side and sear for about 3 minutes.
7. With a pair of tongs, flip the salmon on both sides and sear for about 2 minutes.
8. Set the salmon aside.
9. In the same pan, melt the rest of the butter.
10. Add the garlic, honey, oyster sauce and soy sauce into the pan. Whisking swiftly.
11. Once the sauce is nice and hot, add your filets back into the pan.
12. Spoon your sauce over the salmon and sprinke the lemon juice on top.
Serve immediately and enjoy!