Honestly speaking, this honey glazed salmon recipe is too elegant to ask for a judge-or-join at snazzy raves, yet still too good to not be a regular treat.
Being a newcomer to salmon I am, I was dazed at the fact that this sustenance was much less fancy than it looked. Don’t get me wrong, salmon tastes just like a night of champagne to me. It’s just way less intricating to be done than I’d imagined.
How salmons will do you good
The average color of salmon can normally be seen as pink, but it actually varies on the red to orange spectrum (akin to chinook to coho to pink).
Similar to other oily fishes like tuna or trout, salmon is super rich in omega-3 fatty acid, which is best known as one imperative brain function and heart health supporter. Since human body cannot manufacture fatty acids in general, consuming fish is the best way to obtain it through diets. Fish is also proved to help prevent types of cancers, chronic diseases, Alzheimer’s, diabetes, rheumatoid arthritis and macular degeneration.
Intimidated by salmon cooking? Pull it out from now on
So you know that orthodox bias towards salmon dishes, where they are definitely either undercooked or overcooked?
I mean, everything can be either undercooked or overcooked, let alone salmon. Probably not what you learnt at the eleventh hour.
As people seem to fond of having their meals done right at hands, like 10 minutes or equivalent (I know, what), marination is offtimes executed too soon precook to save for later use. This ‘later’ is sometimes several days after. It is common for various foods to stay seasoned overnight then cooked up the other day, but a thousand times no for salmon. Sodium content in soy sauce will draw out water from your fish fillets. And though ideal in preservation, it’s actually a total no-go for moisture, tender salmons of your dreams.
Also, don’t be that geeky guy who stays unbothered until the meat is utterly well-cooked, you’ll fail salmon for sure. Salmon goes the same with other meats. It relies on the internal temperature post-cook to reach further doneness. Things still go on even off the heat, so you should just let go of your worrywart self and remove them prior to well-cooked point.
Plus a subtle sweet slash salty sauce
The exceptional sweetness of salmon truly worths a burst on each bite. Personally, I’d like to say salmon’s taste bears a fair resemblance to meat savor. But still, there’s the significant subtleness plus saltiness, together with a sheeny, glossing, caramelizing sauce as a perfect coat to make it a whole other kind of flavor explosion itself.
Glazed by a combination of soy sauce, honey, salt and pepper, this salmon dish is sure seeped in bliss. Light and healthy as obviously been, it’s even thriven and thro enough to get anyone’s bum up. I even thought about making some extra of the sauce for last gulpings. Totally enchanting.
And serve it with a side?
My next dash on how I came to be a salmon enthusiast is that it’s super flexible! Look, I threw it on with quinoa salad, and they went just propitiously together. So I would notably recommend on salads in general, but other divers staples like spaghetti, couscous or even plain white rice could probably side it well too. Also, try steamed broccoli, grilled brussels sprouts, roasted potatoes or asparagus for more earthiness if there’s the need.
And that’s just for the regular side only.
Feel like going classy? What could be more of a bonny clique than some Sauvignon Blancs? Or Pinot Noir, Gamay, Shiraz? The choices are open – come on, you knew it better.
How to Cook Honey Glazed Salmon in a Pan
Honey Glazed Salmon Recipe
- 2 boneless skinless salmon fillets (approximately 3 oz each)
- 1/8 cup almond flour
- 1/8 cup honey
- 1 tbsp soy sauce
- 1/2 medium lemon
- 1 tbsp oil consider olive oil for lighter flavor
- Salt and pepper to taste
- Chives to garnish
- Make the glaze: Whisk together honey and soy sauce in a single mixing bowl and set aside.
- Marinate the salmon fillets: Season both sides of the fillets with salt and pepper. Then powder the fillets in almond flour in a shallow plate, make sure to coat it evenly all over the surface but not clot. This marination should be done an hour ahead of cooking at the maximum.
- Preheat oil over medium heat on a non-sticking pan.
- Brush the glaze onto the first side of salmon and add to the heated pan with the glazed side upside down, saute for 3 minutes.
- While in the middle of cooking, brush the second side with the remaining sauce and saute for another 3-minute.
- Pay attention to the glaze caramelization and flake them with a fork or chopsticks, the salmon's opaque shade and tenderness will tell if they're ready. Remember to get them out when they just come close to well-cook like stated above.
- Remove the salmon fillets from the pan, cover and let them rest for 10 minutes.
- Serve with steamed broccoli and garnish some chopped chives on top.
- In sum, a regular 0.6 inch thick salmon fillet should be cooked in 4 minutes if a touch rare salmon is in desire and 6 minutes for cooked-through ones. You can check the doneness with a fork. The salmon is done when it flakes easily.
- Another way is to use a thermometer to check the fillets' internal temperature. They should reach a degree of 120°F for medium rare and 145°F for well done at the time of removing from pan.