Honey Garlic Glazed Salmon

Method

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1. Whisk the honey, soy sauce, garlic, lemon juice and chilli flakes together in a small bowl.

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2. Pat the fillets dry and season them with the salt and pepper. Heat the oil in a large non-stick frying pan over medium-high heat until it shimmers. Lay in the fillets skin side down, press each one with a spatula for 10 seconds and cook for 4 minutes without moving them, until the skin is crisp and the flesh has turned opaque about two-thirds of the way up.

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3. Turn the fillets, lower the heat to medium and cook for 1 minute. Pour the glaze around them and add the butter.

   Mark done Start 1 min timer

4. Cook for 2 minutes more, spooning the glaze over the fish as it bubbles and thickens to a syrup, until the salmon is just cooked, with the very centre still slightly translucent.

   Mark done Start 2 min timer

5. Lift the salmon onto plates, spoon the glaze from the pan over the top and scatter with the spring onions and sesame seeds.

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Chef’s Tips

• Dry the skin and press the fillet down for the first 10 seconds. Moisture makes the skin stick, and the fillet curls away from the pan.
• Lower the heat before the glaze goes in. Honey scorches quickly, and burnt honey tastes bitter.
• Take the salmon off while the middle is still a little translucent. It keeps cooking as it rests.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Sesame broccoli
• A cucumber salad

Storage & Reheating

Best eaten straight away. Keep leftover salmon in the fridge up to 2 days and eat it cold, flaked over rice or a salad.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.