Name: Pan-Glazed Honey Garlic Salmon Recipe
Ingredients: For the Salmon: Salmon Fillets: 4 (around 6 oz or 170g each), skin-on or skinless, about 1-1.5 inches thick. Patting these dry is key for a good sear.; Olive Oil (or Avocado Oil): 1 tablespoon. For searing the salmon.; Salt: ½ teaspoon, or to taste.; Black Pepper: ¼ teaspoon, or to taste.; For the Honey Garlic Glaze: Low-Sodium Soy Sauce: ⅓ cup (80 ml). Provides the savory, umami backbone. Low sodium helps control the saltiness.; Honey: ¼ cup (60 ml). The star for sweetness and that beautiful glaze. Use good quality runny honey.; Garlic: 4 cloves, minced. Freshly minced garlic offers the best, most pungent flavor.; Apple Cider Vinegar (or Rice Vinegar): 1 tablespoon. Adds a crucial tang to balance the sweetness of the honey.; Ginger: 1 teaspoon, freshly grated (optional, but highly recommended). Adds a warm, zesty note that complements the garlic beautifully.; Cornstarch (or Arrowroot Powder): 1 teaspoon, mixed with 1 tablespoon of cold water to make a slurry. This is our secret weapon for a perfectly thickened, glossy glaze.; Red Pepper Flakes: ¼ teaspoon (optional, for a hint of heat). Adjust to your preference.; For Garnish (Optional): Toasted Sesame Seeds: 1 teaspoon.; Fresh Parsley or Green Onions (Scallions): Chopped, for a touch of freshness and color.

Ingredients

For the Salmon:
- Salmon Fillets: 4 (around 6 oz or 170g each), skin-on or skinless, about 1-1.5 inches thick. Patting these dry is key for a good sear.
- Olive Oil (or Avocado Oil): 1 tablespoon. For searing the salmon.
- Salt: ½ teaspoon, or to taste.
- Black Pepper: ¼ teaspoon, or to taste.

For the Honey Garlic Glaze:
- Low-Sodium Soy Sauce: ⅓ cup (80 ml). Provides the savory, umami backbone. Low sodium helps control the saltiness.
- Honey: ¼ cup (60 ml). The star for sweetness and that beautiful glaze. Use good quality runny honey.
- Garlic: 4 cloves, minced. Freshly minced garlic offers the best, most pungent flavor.
- Apple Cider Vinegar (or Rice Vinegar): 1 tablespoon. Adds a crucial tang to balance the sweetness of the honey.
- Ginger: 1 teaspoon, freshly grated (optional, but highly recommended). Adds a warm, zesty note that complements the garlic beautifully.
- Cornstarch (or Arrowroot Powder): 1 teaspoon, mixed with 1 tablespoon of cold water to make a slurry. This is our secret weapon for a perfectly thickened, glossy glaze.
- Red Pepper Flakes: ¼ teaspoon (optional, for a hint of heat). Adjust to your preference.

For Garnish (Optional):
- Toasted Sesame Seeds: 1 teaspoon.
- Fresh Parsley or Green Onions (Scallions): Chopped, for a touch of freshness and color.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Salmon:
- If your salmon fillets have skin, you can score it lightly with a sharp knife (making a few shallow diagonal cuts). This helps prevent curling and allows the skin to get crispier.
- Pat the salmon fillets thoroughly dry on all sides with paper towels. This is crucial for achieving a beautiful sear and crispy skin (if using skin-on).
- Season both sides of the salmon fillets generously with salt and black pepper.

Whisk Together the Glaze:
- In a small bowl, whisk together the low-sodium soy sauce, honey, minced garlic, apple cider vinegar, and grated ginger (if using).
- If you’re aiming for a hint of spice, add the red pepper flakes now.
- In a separate tiny bowl or cup, mix the cornstarch with 1 tablespoon of cold water until smooth, creating a slurry. Set this aside for later. Do not add the slurry to the main glaze mixture yet.

Sear the Salmon:
- Place a large, non-stick skillet (cast iron works wonderfully too) over medium-high heat. Add the olive oil and let it heat up until it shimmers.
- Carefully place the salmon fillets in the hot skillet. If using skin-on salmon, place them skin-side down first.
- Sear for 4-6 minutes on the first side (skin-side if applicable) without moving them. You’re looking for a nicely browned, crispy crust. The cooking time will depend on the thickness of your fillets.
- Gently flip the salmon fillets using a fish spatula. Cook for another 2-4 minutes on the second side, or until the salmon is almost cooked through but still slightly pink in the center. It will finish cooking in the glaze. Be careful not to overcook at this stage.

Create the Pan Glaze:
- Reduce the heat to medium-low.
- Pour the prepared honey garlic sauce mixture (without the cornstarch slurry yet) around the salmon in the skillet. Be careful as it might splatter a little.
- Bring the sauce to a gentle simmer. As it simmers, use a spoon to baste the salmon fillets with the sauce. Continue to cook for 1-2 minutes, allowing the sauce to slightly reduce and coat the salmon.
- Now, give the cornstarch slurry a quick re-stir (as cornstarch settles) and pour it into the skillet with the sauce.
- Continue to simmer and stir gently (or baste) for another 1-2 minutes, or until the glaze has thickened to your desired consistency. It should be glossy and coat the back of a spoon. The salmon should now be perfectly cooked through – flaky and tender.

Serve and Garnish:
- Carefully remove the salmon fillets from the skillet and place them on serving plates.
- Spoon any remaining luscious glaze from the skillet over the salmon.
- Garnish with toasted sesame seeds and freshly chopped parsley or green onions, if desired, for a pop of color and added flavor. Serve immediately.

Nutrition

Serving Size: One Normal Portion
Calories: 400-450 kcal