Description
This Hot Honey Glazed Salmon recipe combines tender, flaky salmon fillets with a deliciously sticky glaze made from honey, butter, and a touch of chili flakes for a perfect balance of sweet and spicy flavors. Quickly pan-seared and coated with a luscious caramelized sauce, this dish is ideal for a quick yet impressive weeknight dinner or special meal.
Ingredients
Scale
Salmon
- 4 fillets (7oz each) boneless skinless salmon fillets, room temperature
- Salt and pepper to taste
- Olive oil for cooking
Hot Honey Glaze
- 1/3 cup honey
- 6 tbsp unsalted butter
- 2 tbsp rice vinegar
- 1.5 tbsp soy sauce
- 1 clove garlic, minced
- 0.5 tsp chili flakes (adjust to taste)
Garnish
- Spring onions, finely diced for serving
Instructions
- Season the Salmon: Pat the salmon fillets dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and pepper to enhance the natural flavor of the fish.
- Sear the Salmon: Heat a drizzle of olive oil in a large non-stick pan over medium-high heat. Place the salmon fillets skin-side up and cook for 3 minutes undisturbed to develop a golden crust. Flip the fillets and cook for an additional 1 minute.
- Baste with Butter: Move the salmon fillets to one side of the pan. Add the unsalted butter to the pan and allow it to melt. Tilt the pan slightly and use a spoon to continuously baste the butter over the salmon, cooking until the fillets are golden on both sides and cooked to your desired doneness.
- Prepare the Glaze: Remove the salmon from the pan and set aside. In the same pan, sauté the minced garlic and chili flakes briefly until fragrant. Then add the honey, rice vinegar, and soy sauce. Stir and simmer the mixture until it thickens and reaches a caramel-like consistency.
- Coat and Serve: Return the salmon fillets to the pan and baste them thoroughly with the hot honey glaze to coat evenly. Plate the salmon and garnish liberally with finely diced spring onions before serving warm.
Notes
- Adjust the amount of chili flakes according to your heat preference.
- Make sure the salmon fillets are at room temperature before cooking to ensure even cooking.
- You can substitute rice vinegar with apple cider vinegar if unavailable.
- Serve immediately for the best texture and flavor.
