Honey Lemon Salmon
This recipe for honey lemon salmon uses a sweet glaze and a bit of citrus. You'll use the pan method of cooking salmon.
Servings: 2
Equipment
- 1 cast iron skillet or frying pan
- small pot
Ingredients
- 1 lb salmon
- salt and pepper to season
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 2 tablespoons honey
- 1 lemon
- 2 tablespoons toasted coconut (optional)
Instructions
- Pat salmon fillets dry using paper towels or a clean tea towel. (If you're using frozen fillets, thaw them for 30 minutes in a sealed bag in a bowl of cold water.)
- Season each piece of salmon with salt and pepper on both sides.
- Heat a cast iron skillet or frying pan on medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Cook each salmon fillet for about 3 - 4 minutes on each side, starting with the skin side facing down first. The salmon is done when it reaches 145°. Use a spatula to transfer the salmon to a serving tray.
- Zest and juice one and juice lemon, reserving a few medallion slices to top the fish later. In a small pot, heat 1 tablespoon of butter, 2 tablespoons of honey, and the lemon juice (which should be about 2 tablespoons.) Heat until the butter is melted and the ingredients combine.
- Pour the honey lemon glaze over the salmon, then top with either the optional toasted coconut and/or a few lemon slices. Serve immediately warm.