Honey Glazed Salmon Recipe by Anna Pun
Honey glazed salmon Cooking Instructions 12 - 15 mins 1 Rinse the salmon and pat dry with paper towels. 2 Season salmon with salt and pepper. 3 Add oil to a large skillet over medium high heat. Place the salmon with skin side facing down once the oil is heated. Cook for 6 - 7 minutes. 4 While cooking the salmon, mix all the honey, soy sauce, red pepper flakes and lemon juice in a big bowl or measuring cup. Stir and mix well. 5 Flip the salmon (so skin side facing up) and cook for another 1 minute. 6 Add the mixed sauce to the skillet and continue to cook for 3 - 5 minutes, until sauce is thick. 7 Turn off heat and use a pair of chopsticks or a fork to remove the skin (it should be very easy to peel off). 8 Place the salmon on a serving plate and pour the sauce over the salmon. You may sprinkle some herbs like oregano or parsley over the salmon. 9 Serve with your favourite side dishes (I had it with sweet potato ribbons and spinach) 1 Rinse the salmon and pat dry with paper towels. 1 Rinse the salmon and pat dry with paper towels. 2 Season salmon with salt and pepper. 2 Season salmon with salt and pepper. 3 Add oil to a large skillet over medium high heat. Place the salmon with skin side facing down once the oil is heated. Cook for 6 - 7 minutes. 3 Add oil to a large skillet over medium high heat. Place the salmon with skin side facing down once the oil is heated. Cook for 6 - 7 minutes. 4 While cooking the salmon, mix all the honey, soy sauce, red pepper flakes and lemon juice in a big bowl or measuring cup. Stir and mix well. 4 While cooking the salmon, mix all the honey, soy sauce, red pepper flakes and lemon juice in a big bowl or measuring cup. Stir and mix well. 5 Flip the salmon (so skin side facing up) and cook for another 1 minute. 5 Flip the salmon (so skin side facing up) and cook for another 1 minute. 6 Add the mixed sauce to the skillet and continue to cook for 3 - 5 minutes, until sauce is thick. 6 Add the mixed sauce to the skillet and continue to cook for 3 - 5 minutes, until sauce is thick. 7 Turn off heat and use a pair of chopsticks or a fork to remove the skin (it should be very easy to peel off). 7 Turn off heat and use a pair of chopsticks or a fork to remove the skin (it should be very easy to peel off). 8 Place the salmon on a serving plate and pour the sauce over the salmon. You may sprinkle some herbs like oregano or parsley over the salmon. 8 Place the salmon on a serving plate and pour the sauce over the salmon. You may sprinkle some herbs like oregano or parsley over the salmon. 9 Serve with your favourite side dishes (I had it with sweet potato ribbons and spinach) 9 Serve with your favourite side dishes (I had it with sweet potato ribbons and spinach) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls breakfast bread bowls Vanilla Buttercream Frosting Chocolate Chip Muffins Vanilla Cupcakes Coctel de Camarones Mexican Shrimp Cocktail breakfast bread bowls Vanilla Buttercream Frosting Chocolate Chip Muffins Vanilla Cupcakes Coctel de Camarones Mexican Shrimp Cocktail Pilau Mbuzi #MyRiceDishContest Bread Pizza Baked cheese ravioli Brad's fix my boo boo, kinda Tuscan soup Coconut cake Simple Side dishes: sweet potato ribbons with garlic spinach Vermicelli payasam Achappam/Rosette cookies Inchada (jackfruit) chilli Bharva karela(bitter ground) Pilau Mbuzi #MyRiceDishContest Bread Pizza Baked cheese ravioli Brad's fix my boo boo, kinda Tuscan soup Coconut cake Simple Side dishes: sweet potato ribbons with garlic spinach Vermicelli payasam Achappam/Rosette cookies Inchada (jackfruit) chilli Bharva karela(bitter ground)