Easy Week-Night Honey Garlic Salmon Recipe

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup provides a similar sweetness with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout has a similar flavor profile, while tilapia is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start with salmon fillets, skin side on, and ensure bones are removed.

Remove the skin by cutting a corner, pulling back the skin, and using a knife at a 45-degree angle to separate skin from flesh.

Optionally remove belly fat from the salmon for a leaner cut.

Transfer salmon to a plate and cover completely in oil to prevent oxidation.

Place salmon in a plastic zip bag and seal, which will last in the refrigerator for about four to five days.

To freeze salmon, place it between sheets of parchment paper, then in a zip bag, and label with the date. It can last three to six months in the freezer.

Pat the skin-on salmon dry with paper towels and season with salt and pepper, heavier than normal.

Heat a large frying pan over high heat and add olive oil until it lightly smokes.

Add the salmon skin side down and immediately add unsalted butter, then reduce heat to medium-high after three to four minutes.

Flip the salmon after three to four minutes and remove the skin easily, cooking for another 30 seconds to brown the flesh side.

For skinless salmon, season both sides with salt and pepper and heat olive oil in the pan until lightly smoking.

Add the skinless salmon to the pan, ensuring they are spread apart to avoid steaming, and add unsalted butter.

Cook skinless salmon for three to four minutes, then flip and cook for another three to four minutes before removing from the pan.

Remove about two-thirds of the fat from the pan and add finely minced garlic over low heat, stirring until fragrant.

Add water to the pan to stop the cooking process, a hint of soy sauce for saltiness, and the juice of half a lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens