Pan Seared Salmon with Honey Garlic Glaze | Chef Jean-Pierre

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is a lower-calorie sweetener.

Season the salmon fillets with salt and coarse black pepper.

Heat clarified butter in a fry pan over medium heat.

Place the salmon fillets in the pan, skin-side down, and cook until golden brown, about 4-5 minutes without disturbing.

Reduce the heat and flip the salmon to cook the other side.

Add shallots and baby carrots to the pan.

Squeeze lemon juice over the salmon and add honey and garlic to the pan.

Cover the pan and let it cook, checking the internal temperature of the salmon.

Add a splash of soy sauce to the pan for flavor.

Cook the salmon until it reaches an internal temperature of 120°F to 130°F, avoiding overcooking.

Baste the salmon with the pan juices as it cooks.

Plate the salmon with the couscous and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens