Spicy Honey Glazed Salmon Recipe
Cooking fish, although it may be kind of intimidating when using the proper technique and tools you’ll quickly find out that it isn’t as scary as it seems. In this recipe I’ve made a delicious, crispy, and moist salmon. I’ve created a smoky and spicy honey glaze to pour over top. I didn’t want it to be too thick of a glaze so I used a few tricks to make it more of a buttery light glaze.
Lets start by the most important part, picking your salmon. You always want to make sure that the fish you’re using is fresh. When going to your supermarket there are a few things to look out for. One important factor to look out for when picking salmon is the color of the fish, it should never be dull, pale or anything less than a vibrant orangey, Salmon color. If possible ask for a bigger piece and cut it down at home, this will save you money. I chose to leave the skin on mine but you can always go for a fillet that is skin off and is easier to work with.
When cooking the Salmon it is crucial to dry off any moister with a dry paper towel, and to make sure your pan is very hot! This will help so much in the searing and seasoning process. Lastly, everyone likes their salmon cooked at different temperatures, this recipe will cook the fish to about medium, if you like your fish fully cooked simply add more time, keep in mind more time equals a drier piece of fish. I’m really happy with how my dish turned out. I hope you enjoy it just as much as I did!
Prep Time: 20 min Cook Time: 15 min
Yields 2 servings
Ingredients:
1 lb fresh Salmon
1/4 cup of low sodium Soy Sauce
1/4 cup of water
1 Tablespoon light brown sugar
1 Tablespoon Honey
1 whole lime or 2oz of lime juice
3 teaspoons of chili flakes
1 chipotle pepper
3 Tablespoon of chipotle pepper liquid
1/2 tablespoon balsamic vinegar
5 garlic cloves
1/2 Tablespoon of whole butter
2 Tablespoons vegetable oil
3 springs of Thyme & Rosemary
Method:
Preheat your oven to 400 degrees F.
Start by creating the glaze. In a large bowl combine the first nine ingredients, this should make your sweet and spicy glaze, adjust season if needed and set aside.
On a cutting board, cut your fish to a uniformed sized so that they all cook at the same time and evenly. With a dry paper towel dry all sides of the fish.
Once the fish is fully dry season with salt and pepper on each side. (Season lightly, the soy glaze will add any extra salt that may be needed.)
In a nonstick pan big enough to fit the fish with out over crowding begin to heat up the oil. The oil should be hot enough to create a very nice crispy sear, only sear one side.
once the fish is starting to brown add in the garlic, aromatics and the butter, quickly place in the oven and cook for 5 min.
After 5 min carefully take out the fish and remove the garlic and thyme, pour in the glaze and place back in the oven for 5 more min.
Next, the fish should be cooked to about medium, place on a cooling rack. If needed, reduce and emulsify the glaze.
Place the glaze mixture over medium heat and reduce to desired thickness.
Once the glaze is reduce, pour over the salmon, finish with fresh thyme, a squeeze of lime and Enjoy!
