If you’ve been reading my website for any length of time (ten years this week—whaaaa?) you will know that we aren’t exactly what you’d call a huge fish family.
In fact, we aren’t much of a fish family at all.
In fact, you will hardly ever catch us eating fish.
In fact, I can’t remember the last time a piece of fish entered our home.
Now let me clarify a couple of things! We love shellfish; we’ll eat
shrimp to beat the band…especially if it’s served with a steak. Ha. We
just don’t do much fish fish. While I love it, Marlboro and the
kids don’t love it, so we just stay where many families in landlocked
states live: In chicken and beef territory.
If you’re in a similar situation but ever happen to find yourself in
the position of having a couple of beautiful pieces of salmon out of the
blue, however, this is a tremendously delicious dinner that takes
almost absolutely no time to make. Just the way I love to eat salmon (or
any piece of fish, for that matter)—with a sticky sauce that’s got more
flavor than I know what to do with.
Here’s what you need: Salmon fillets (these are Sockeye)…
Butter (and olive oil)…
Honey…
Low sodium soy sauce (I’ve made this before with regular soy sauce and it’s way too salty, man!)…
Limes…
And cilantro if you’ve got it! If you don’t, this dish doesn’t hinge on it or anything.
Start by sprinkling the salmon with salt…
And pepper.
This
is purely a personal choice: You can slice off the skin (or have the
butcher do it) or leave it on. I’m a skin girl, so I’m leaving it on.
Heat
some olive oil and a little bit of butter in a nonstick (if you have
it) skillet over medium to medium-high heat. Add the salmon, skin side
down (if you left the skin on; if you didn’t leave the skin on, just put
the prettiest side down first), and cook it for a good 4 to 5 minutes
in order to get that skin nice and crisp. Watch it and don’t let it
burn, and don’t let the salmon cook to smithereens. If you keep the heat
on medium to medium-high (depending on how hot your flame gets), it
should be fine!
Carefully flip the salmon over to the other side and cook it for another couple of minutes.
I
flipped them back over just to show what it looks like if you take off
the skin before cooking. Hard to pass up that gorgeous salmon color!
Okay, after the cooking time, remove the salmon to a clean plate…
Then add a little more butter to the pan…
Along with some honey…
Some soy…
And plenty of lime juice. Yum!
Stir
it together and let it bubble up and thicken over medium heat for a
couple of minutes. Give it a taste and make sure the balance of flavors
is just what you want. I wound up adding a touch more honey and soy
since the limes were juicy; you really want that sweet/soy/acid
perfection!
Return the salmon to the pan, either skin side up or down—up to you! Spoon the glaze over the top…
And keep going…
Until it’s a sticky-sweet mess. I’m getting hungry!
Of course, what else is new?
Meanwhile
mix together some cooked rice with a squeeze of lime. You can even zest
in some of the lime zest if you’re feeling dangerous.
Spoon it onto a plate…
Add a piece of salmon…
And spoon the drippy, sticky sauce over the top.
Spoon on enough to seep down into the rice below.
Then just add some chopped cilantro…
And a wedge of lime for an extra squeeze or two…
And dinner is served!
Heavenly!
And so darn easy, you won’t be able to see straight. Make it for
friends, make it for family…or just make it for yourself.
You deserve it!
Here’s the handy dandy printable.
Recipe
Honey Soy Salmon
- Prep Time:
- 5 Minutes
- Difficulty:
- Easy
- Cook Time:
- 10 Minutes
- Servings:
- 2 Servings
- 2 whole Salmon Fillets (skin On Or Off, Whatever Your Preference)
- Salt And Pepper
- Olive Oil, For Cooking
- 2 Tablespoons Butter
- 3 Tablespoons Honey
- 3 Tablespoons Low Sodium Soy Sauce
- 2 whole Limes
- Cilantro, For Serving
- Cooked Rice, For Serving
Season the salmon with salt and pepper. Heat a little olive oil in a
nonstick skillet over medium to medium-high heat and place the salmon,
skin side down (if you left the skin on) in the pan. Cook for 5 minutes
on the first side, being careful not to burn the surface. Carefully flip
to the other side and cook for another 2 minutes. Remove the salmon to a
clean plate.
In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you'd like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you'd like. Cook if for another minute or two if you like the glaze very thick.
Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you'd like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.
In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you'd like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you'd like. Cook if for another minute or two if you like the glaze very thick.
Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you'd like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.
