Be sure to serve this with a side of greens and beans!
Honey Glazed Salmon
I am so excited about this recipe. The sticky-sweet glaze adds the most incredible flavor to the perfectly cooked salmon. (Really– it’s cooked to perfection, with no flipping needed!) The salmon is seared in the skillet for a few minutes before being basted with this incredible glaze. It’s then baked in the oven and broiled at the end for a caramelized finish that you would swear came from a restaurant! Be sure to check out all of my Salmon pro tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the broccoli in oil for 4 minutes, set aside. Pat the salmon dry and sprinkle with seasoning (paprika, salt, pepper, mustard power, onion powder, & brown sugar).
Sear the salmon (skin-side-down) for 3 minutes. Add the combined sauce mixture (beef & chicken broth, garlic, soy sauce, honey, brown sugar, apple cider vinegar, hot sauce, ground ginger, sesame oil, cornstarch, red pepper flakes). Bring to a boil and let it thicken, then reduce to a simmer. Baste the salmon with the glaze and continue to cook for 2 minutes.
Add the broccoli back. Bake at 375° for 7 minutes. Broil at 400° (low broil) for up to 2 minutes. Remove and spoon more glaze on top. Rest for 5-10 minutes, then serve with rice.
How to Tell if Salmon Is Cooked
Feel: If you touch the surface of the salmon, the top layer should flake right off (i.e. easily separate from the white strips running across the filet. See image below). That’s an indication that it’s cooked. It should still appear moist on the inside and not dry. Color: Cooked salmon changes from a red translucent color to opaque white on the outside and slightly translucent pink in the middle. Temperature: Salmon should reach 145° prior to serving. It’s important to let it rest for 5-10 minutes after cooking as it will increase a few more degrees during this time. We also baste it with the glaze before letting it rest, which adds more heat.
More Salmon Tips
I recommend that you buy fresh salmon vs. frozen. Fresh salmon should be used within 1 day of purchasing it. I purchase my salmon at the seafood counter next to the deli section of my local grocery store. I purchase two 3/4 lb. filets and I cut each of those in half. If I don’t plan on using it right away, I vacuum seal it & freeze it. Then I can make it anytime without a store run! Defrosting Frozen Salmon: Defrost frozen salmon in the fridge overnight or in a sink of cool water, changing out the water every 30 minutes. Using any type of warm water will start cooking the fish. Skin on: I leave the skin on and cook it skin-side-down. The skin provides a nice barrier between the fish and the skillet during cooking.
Storage
Store in an airtight container and refrigerate for up to 3 days.
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12-inch Enameled Cast Iron Skillet– It’s easy to prepare meals in this skillet and transfer it to the oven. Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add the sauce to the skillet. Fish Spatula– Easy to slide underneath the salmon to transfer to serving plates. My Favorite Chef Knife– Perfect for cutting clean filets from a larger piece. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer
