This recipe is from my cookbook Weeknight Cooking for Two and is a wonderfully easy dish that takes 15 minutes from start to finish. Don’t be intimated by the prospect of cooking sh at home—this foolproof beginner recipe is simple but still lled with avor. I love how crispy the salmon skin gets in this recipe, but you can remove the skin if you prefer. Serve the salmon on top of brown rice and sautéed spinach, or with a side of your favorite vegetables.
DID YOU KNOW? You can determine how cooked the salmon is by looking at the side of the let. For rare doneness, the middle should still be a bright coral color; if you want medium, remove it from the skillet when it just starts to darken. Alternatively, you can use a thermometer in the thickest part. It should be 120°F for rare or 130°F for medium.
- 4 tablespoons honey
- 2 tablespoons tamar
- 2 teaspoons white vinegar
- 2 tablespoons minced garlic cloves
- 2 (6-ounce) salmon filets, skin on
- Sea salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- Brown rice, for serving
- Sautéed spinach, for serving
- In a small bowl, whisk together the honey, tamari, vinegar, and garlic.
- Pat the salmon dry with a paper towel, and season generously with salt and pepper.
- In a large cast-iron skillet, heat the olive oil over high heat. Add the salmon, skin-side down, and immediately reduce the heat to medium. Press down gently to ensure that the skin cooks evenly. Cook for 5 to 8 minutes, or until it reaches desired doneness.
- Drizzle about 1 tablespoon of the honey mixture on each fillet. Flip and cook the other side for 1 minute.
- Remove the salmon from the skillet, and allow it to rest skin-side up for 3 minutes. Drizzle with the remaining honey mixture and serve.