Ingredients:

  • 1/4 cup honey
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 4 center-cut salmon fillets, 6 oz each
  • 1/2 tsp kosher salt

Instructions:

  1. Whisk together the honey, lemon juice, zest, olive oil, minced garlic, soy sauce, oregano, and pepper in a small bowl. Note: Whisk until it's a smooth, glossy emulsion so the oil doesn't separate.
  2. Pat the salmon fillets completely dry with paper towels. Note: This is the most important step for a crispy exterior.
  3. Place fillets in a shallow dish or zip top bag and pour the Salmon Honey Lemon Marinade over the top.
  4. Refrigerate for 30 minutes. Note: Don't go over 2 hours or the lemon juice will start cooking the fish like ceviche.
  5. Heat a non stick or cast iron skillet over medium high heat.
  6. Place the fillets skin side up in the pan and cook for 3–5 minutes until a mahogany colored crust forms.
  7. Flip the fillets carefully using a wide spatula.
  8. Cook for another 3–5 minutes.
  9. Spoon the remaining Salmon Honey Lemon Marinade over the fish during the last 2 minutes of cooking until the sauce thickens into a sticky glaze.
  10. Remove from heat when the internal temperature hits 135°F (57°C). Note: According to FoodSafety.gov, fish should reach 145°F, but for salmon, pulling it at 135°F allows carryover cooking to reach safety while keeping the center velvety.