Salmon is a fast and feel-good favorite in my household, which means it’s a constant on our weeknight dinner roster. If you, like me, pick up fillets at the store without actually knowing how you’re going to prepare them, this recipe — made entirely out of pantry staples — is for you.
2 cloves garlic, minced
1/4 cup honey
3 tablespoons tamari or soy sauce
2 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
4 (6-ounce) skin-on salmon fillets
1 tablespoon canola or vegetable oil
Chopped scallions or cilantro, for serving (optional)
Mince 2 garlic cloves and place in a small bowl. Add the 1/4 cup honey, 3 tablespoons tamari or soy sauce, and 2 tablespoons lime juice, and whisk to combine; set aside.
Pat the 4 (6-ounce) salmon fillets dry with paper towels. Season both sides lightly with kosher salt.
Heat the 1 tablespoon vegetable oil in a large nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them so that it's even contact with the pan and browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.
Flip the salmon and cook for 2 minutes. Pour the sauce over the salmon. Reduce the heat and simmer until the salmon is just cooked through and the sauce is thickened and reduced by about half, about 3 minutes, but this will depend on the thickness of the fillets. Spoon some of the glaze over the fillets as they cook. The salmon is done when an instant-read thermometer into the center of the thickest fillet registers 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish the fillets with chopped scallions or cilantro, if using.
- see more at https://www.thekitchn.com