A pan-seared then oven-finished method for perfect texture
A garlic-infused butter base for richness
A touch of acidity from lemon to brighten flavors
Honey to bring that glorious sticky sweetness
A dash of soy sauce for umami and color
The result? Salmon that’s crispy on the outside, juicy on the inside, and bursting with layered flavor in every bite.
Ingredients (Serves 4)
For the Salmon:
4 salmon fillets (6 oz each), skin-on or skinless
Salt and black pepper, to taste
2 tablespoons olive oil (for searing)
For the Glaze:
3 tablespoons unsalted butter
4 garlic cloves, minced
⅓ cup honey
2 tablespoons fresh lemon juice (about half a lemon)
1 tablespoon soy sauce
1 teaspoon Dijon mustard (optional for tang)
Zest of 1 lemon
1 tablespoon fresh parsley or thyme, chopped
Garnish:
Extra lemon slices
Chopped parsley
Cracked black pepper
Equipment You’ll Need
Cast iron or heavy-bottom skillet
Oven-safe pan or baking sheet
Silicone spatula or spoon
Small mixing bowl
Meat thermometer (optional but helpful)
←PoprzedniNastępny→
