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Let me share my go-to salmon recipe that never fails! I used to struggle with dry boring fish until I figured out this honey glaze that makes everything sing. Just 20 minutes and you've got the most tender flaky salmon with a sweet garlicky crust that'll make you look like a pro.
What You Need
- Good Salmon: Get fillets with the skin on keeps them juicy.
- Sweet Stuff: Regular honey works great.
- Soy Sauce: Adds that salty kick.
- Fresh Garlic: Chop it yourself way better than the jar stuff.
- Real Butter: Makes everything better!
- Salt & Pepper: Just enough to wake up the flavors.
Let's Cook
- Get Ready
- Crank up your oven to 425. Line a pan with foil saves cleanup time!
- Make That Glaze
- Throw your butter honey soy sauce and garlic in a pan. Let it bubble until it gets a bit thick smells amazing!
- Prep The Fish
- Put your salmon on the pan skin down sprinkle with salt and pepper then pour that glaze all over.
- Into The Oven
- 12 minutes is usually perfect. Check with a fork it should flake easy but still be juicy inside.
Make It Perfect
Keep that skin on it's like a little shield keeping your fish moist! Don't walk away at the end those last few minutes are crucial. And spoon that pan sauce over top before serving it's like liquid gold!
Other Ways To Cook
No oven? No problem! You can cook this in a hot pan skin down first about 4 minutes then flip add the glaze and cook another 3. Or throw it on the grill just keep an eye on that glaze it can get sticky!
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Save Some For Later
Got leftovers? Lucky you! It'll keep in the fridge for 3 days. When you want to warm it up go low and slow in the oven or use half power in the microwave. Nobody likes rubbery fish!
Fix Common Problems
Glaze burning? Move your pan down a notch. Too salty? Try the low sodium soy sauce. Fish coming out dry? Pull it out a minute earlier next time. The honey glaze is pretty forgiving just keep some extra for serving!
Frequently Asked Questions
- → How do I know when salmon is done?
Internal temp of 145°F, flesh opaque and flakes easily.
- → Why is my glaze too thin?
Needs longer simmering or add cornstarch slurry to thicken.
- → Can I use other fish?
Works with similar fish like trout or arctic char.
- → How do I reheat leftovers?
Gently in oven, stovetop, or air fryer to prevent drying.
- → Can I make glaze ahead?
Yes, store in fridge up to 3 days, reheat gently.