Honey Garlic Pan-Seared Salmon in Hexclad
Ingredients
- 4 cuts of salmon
- 2 tablespoons light olive oil
- 1/4 cup lemon juice
- 1/4 cup honey
- 2 tablespoons butter
- 4 cloves garlic
- 2 tablespoons soy sauce (gluten-free)
- dash black pepper
- 2 teaspoons coarse sea salt
Instructions
- In a small bowl, mix together lemon juice, honey, soy sauce, butter, crushed garlic, salt and black pepper.
- Pat the salmon fillets dry with paper towels to remove excess moisture. Season salmon by sprinkling flaky sea salt and pepper on the flesh side of the salmon fillets.Heat a large cast-iron skillet, large frying pan, or a Hexclad Hybrid frying pan (my favorite) over medium-high heat and add 2 tablespoons of light olive oil.Place the salmon fillets in the heated pan, salmon skin side up, and sear for 3-4 minutes until a golden crust forms.Carefully transfer the salmon from the pan to a plate, skin side up.
- Slowly pour in the sauce and stir with a spatula about every minute for 3-4 minutes until it thickens.Reduce the heat to medium-low and add the salmon back into the pan, skin side down. Gently spoon the glaze over the salmon to coat it evenly.Place a lid on top of the pan and allow the salmon to cook for another 2-3 minutes.
- Sprinkle chopped fresh parsley, green onion, and lemon zest over the salmon for added flavor.Serve with your favorite side dishes, and enjoy!
Video
Notes
Salmon Thickness: Adjust the cooking time based on the thickness of your salmon fillets. Thicker fillets may require slightly longer cooking times to ensure they are cooked through.
Preheating the Pan: Allow the Hexclad pan to preheat appropriately before adding the salmon. This helps in achieving a nice sear on the fillets.
Temperature Check: Use a meat thermometer to check the internal temperature of the salmon. The FDA recommends a minimum internal temperature of 145°F (63°C) in the thickest part of the salmon.
Did you make this recipe?Please let me know in the comments below how it turned out :)