Hot Honey Salmon
40aprons.com/hot-honey-salmon/Juicy pan-seared salmon smothered in a sweet, savory, spicy hot honey sauce. Pair with rice, pasta, or your favorite veggies for a quick & easy dinner that's full of nutrients!
Recipe Makes (Approximate): fillets
Equipment
- medium mixing bowl
- whisk
- Cutting board or large plate
- Large skillet
- Tongs
- Spoon
- internal meat thermometer
Ingredients
For the Hot Honey Sauce
- ½ cup hot honey (store-bought or make your own)
- 1 teaspoon garlic powder
- 2 tablespoons water (or low-sodium chicken broth)
- ¼ cup low-sodium soy sauce
- 1 pinch cayenne pepper (optional)
For the Salmon
- 4 salmon fillets (approximately 6 ounces each, at room temperature)
- seasoning salt (to taste; or Redfish Magic seasoning, see Notes)
- 1 tablespoon avocado oil (or other neutral-flavored oil)
Instructions
- Add ½ cup hot honey, 1 teaspoon garlic powder, 2 tablespoons water, ¼ cup low-sodium soy sauce, and 1 pinch cayenne pepper (if using) to mixing bowl. Whisk ingredients together until fully incorporated.
- Place 4 salmon fillets on cutting board. Season fillets generously on all sides with seasoning salt or seasoning blend of choice. Set aside.
- Place large skillet on stovetop over medium-high heat. Add 1 tablespoon avocado oil and continue heating skillet until oil is hot and shimmery, tilting and swirling pan as needed to distribute oil across entire surface.
- When oil is hot, place seasoned salmon fillets in skillet skin-side down. Sear salmon, undisturbed, 3 to 5 minutes or until skin is golden, crisp, and releases easily from pan. Note: if salmon skin sticks to skillet, continue searing salmon just until skin releases easily. Do not force salmon to release from pan.
- Once skins are ready, remove skillet from heat and flip salmon fillets over. Let pan cool approximately 1 minute, then pour prepared hot honey sauce into skillet.
- Return skillet to stovetop and reduce heat under pan to medium. Cook salmon, spooning sauce over tops of fillets often, 3 to 5 minutes or until salmon reaches desired internal temperature (see Notes below).
- Once salmon has reached desired temperature, carefully transfer salmon fillets to serving plates.
- Optional: if hot honey sauce is thinner than desired, return skillet to stovetop and reduce heat to low. Simmer sauce, stirring often, until desired consistency is achieved.
- Spoon hot honey sauce over salmon fillets as desired. Serve warm with preferred sides.
Recipe Notes
- Seasoning: I like to use Redfish Magic, which is a blend of cayenne, black pepper, salt, paprika, dried thyme, dried oregano, garlic powder, and onion powder. If you're using something like this, you may not want to use any salt or cayenne in your hot honey sauce, especially if you're sensitive to either ingredient.
Salmon Doneness by Temperature
- Medium Rare: Mostly opaque, but still soft and moist. Remove fillets from skillet when internal temperature reaches 110° Fahrenheit internally. Let fillets rest 5 minutes. Serve between 115° and 120° Fahrenheit.
- Medium: Opaque, slightly firm, and lightly pink in center. Remove fillets from skillet when internal temperature reaches 115° Fahrenheit internally. Let fillets rest 5 minutes. Serve between 120° and 125° Fahrenheit.
- Medium-Well: Opaque, more firm, and barely pink. Remove fillets from skillet when internal temperature reaches 120° Fahrenheit internally. Let fillets rest 5 minutes. Serve between 125° and 140° Fahrenheit.
- Well-Done: Opaque, very firm, and not-at-all pink. Remove fillets from skillet when internal temperature reaches 130° Fahrenheit internally. Let fillets rest 5 minutes. Serve between 140° and 150° Fahrenheit.
Nutrition Information (Approximate)
Serving Size: 1 fillet with sauceCalories: 424calProtein: 35gFat: 14gSaturated Fat: 2gTrans Fat: 0gCholesterol: 94mgSodium: 1249mgPotassium: 899mgTotal Carbs: 35gFiber: 0.2gSugar: 28gAdded Sugars: 28gNet Carbs: 35gVitamin A: 78IUVitamin C: 0.03mgCalcium: 26mgIron: 2mg
https://40aprons.com/hot-honey-salmon/