Searing fish might seem intimidating, but when you get the cling of it, it will be second nature! It’s crucial which you get your pan hot and the lowest of your pan very well lined in oil. Place your salmon filets skin side-up — you should hear a sizzle. Let the fillets cook, undisturbed, for a couple of minutes. (That’s the way you get that scrumptious crust!) Gently raise a nook of 1 fillet with a spatula. If it releases easily, it is equipped to move. If not, give it a little greater time.to get the skin crisp and the fish cooked through, and you’re good to go!
1/3 c. honey
1/4 c. soy sauce
2 tbsp. lemon juice
1 tsp. red pepper flakes
3 tbsp. extra-virgin olive oil, divided
4 6-oz. salmon fillets patted dry with a paper towel
Freshly ground black pepper
3 cloves garlic, minced
1 lemon, sliced into rounds
Freshly chopped parsley, for garnish
- In a medium bowl, whisk together honey, soy sauce, lemon juice, and red pepper flakes.
- In a large skillet over medium-high heat, heat two tablespoons oil. When the oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add the remaining tablespoon of oil.
- Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
- Garnish with sliced lemon and parsley to serve.