Ingredients
Equipment
Method
- Pat the salmon fillets dry with paper towels and sprinkle with salt, pepper, smoked paprika, and optional blackening seasoning.
- Preheat the broiler and adjust the oven rack to the middle position.
- Melt butter with olive oil in a large oven-safe skillet over medium-high heat; add sliced garlic and sauté until fragrant for about 30 seconds.
- Stir in honey, water, soy sauce, sriracha, and lemon juice; let the sauce thicken slightly.
- Place salmon fillets skin-side down in the skillet and cook for 3 minutes, basting frequently.
- Transfer the skillet to the broiler and broil for 5-6 minutes, basting again halfway through.
- Remove from the oven, let rest for a minute, and garnish with chopped parsley before serving.
Nutrition
Calories: 375kcalCarbohydrates: 26gProtein: 34gFat: 18gSaturated Fat: 8gCholesterol: 90mgSodium: 570mgPotassium: 700mgSugar: 22gVitamin A: 5IUVitamin C: 4mgCalcium: 2mgIron: 5mg
Notes
Fresh garlic yields the best flavor; avoid pre-minced garlic. Don’t skip the broiling step; this creates a lovely caramelized crust. If unsure about doneness, check the internal temperature; it should be around 145°F, or 125°F for a juicier texture. Leftover salmon keeps in an airtight container in the fridge for up to 3 days and can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
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