Ingredients
Method
Preparation
- Pat the salmon dry with paper towels.
- Mince the garlic, measure the honey and soy sauce, and chop green onions.
- Whisk the glaze by mixing honey, low-sodium soy sauce, and minced garlic in a small bowl.
Cooking
- Heat olive oil in a heavy skillet over medium-high heat until it shimmers.
- Place the fillets in the pan skin-side down. Press gently for the first 20 seconds to prevent curling.
- Cook for 4 to 5 minutes until the skin is crisp and the fish releases easily.
- Turn the fillets over and pour the honey garlic glaze over the top. Spoon it over the fish as it cooks for another 3 to 4 minutes until the glaze reduces, thickens, and lightly caramelizes.
Serving
- Remove the salmon to a plate, let it rest for a minute, and garnish with chopped green onions before serving.
Nutrition
Notes
Cool leftovers within two hours and store in an airtight container in the fridge for up to 3 days. For longer storage, freeze cooked salmon in a freezer-safe container for up to 2 months. Reheat gently on low heat in a skillet with water to prevent drying.