Honey Garlic Salmon
Pan-seared salmon in a sticky honey garlic sauce, finished with sesame and chives.
Equipment
- Non-stick fry pan
- Small Bowl
- whisk
- Paper towels
- Spatula
- Knife
- Cutting Board
- Measuring spoons
- serving plates
Ingredients
- 4 tbsp honey
- 2 tbsp soy sauce all-purpose or light soy sauce
- 1 tbsp white vinegar or any vinegar except balsamic
- 1 large garlic clove minced (or 2 small)
- 2 salmon or trout fillets skinless (6 oz / 200 g each)
- Olive oil for cooking
- Salt and pepper to season
- Sesame seeds to garnish
- Finely sliced chives or shallots/scallions to garnish
Instructions
Prepare salmon
- Take salmon out of the fridge 20 minutes before cooking. Pat salmon dry with paper towels and sprinkle with salt and pepper.
Make sauce
- Whisk together the Sauce ingredients in a small bowl.
Cook salmon
- Heat olive oil in a non-stick fry pan over medium-high heat. Place salmon in the pan and cook the first side for 3–4 minutes until golden; turn and cook the other side for 2–3 minutes or until golden.
Finish with sauce
- Pour Sauce over salmon and cook for 1 minute or until it starts to thicken slightly. If the sauce thickens too much before the salmon is cooked to your liking, add water 1 tablespoon at a time.
Plate
- Remove onto serving plates.
Serve
- Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.
Notes
Tip: If you like your salmon more or less done, adjust the final cook time by 1–2 minutes. The sauce thickens quickly; thin with water if needed. You can substitute trout for salmon.