GLAZED HONEY GARLIC SALMON
Sticky-icky honey-glazed salmon and fresh veggies.
Prep Time: 8 minutes
Cooking Time: 15 minutes
Total Calories: 480
Servings: 4
THC Content: ~25mg/serving
About this Recipe
Here’s a recipe to prepare the most addicting, sticky & sweet salmon. A delight for garlic lovers, and you can do it all under 20 minutes – with just one pan!
We recommend you use fresh salmon that’s no more than a day old for optimal flavor. Skin on or off will work fine. With a quality piece of salmon, you can safely consume it closer to rare than well-done. And remember, always prepare your proteins last to avoid overcooking!
Ingredients
To prepare the salmon
4 salmon fillets (6oz each)
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. blackening seasoning (optional)
To prepare the sauce
3 Tbsp. butter
2 tsp. olive oil
6 cloves garlic (minced)
1/2 cup honey
3 Tbsp. water
3 Tbsp. soy sauce
1 Tbsp. sriracha sauce
2 Tbsp. lemon juice (recommend fresh-squeezed)
Recommended Equipment for this Recipe
12″ wide skillet with lid – Oven and broiler safe pan suited for all your needs.
How to Prepare Glazed Honey Garlic Salmon
Let’s get down to business with our infused and garlicky glazed salmon, ready in just 18 minutes. With this simple recipe, no pan-searing or flipping are required.
Pat dry salmon fillets, season your spices on both sides, and set aside. Adjust oven rack to middle position and preheat to ‘broil’.
Add butter and oil to a large, oven-safe skillet over MED-HIGH heat.
Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice. Cook for 30 seconds.
Add salmon fillets and cook 3 minutes.
While salmon cooks, use a spoon to baste the salmon frequently.
Broil salmon for about 5 minutes, basting just once more midway through.
Remove salmon from pan and set on cutting board to rest. Reserve 1/2 cup of the remaining sauce from pan and add 1 tbspn of Chef Roilty’s infused olive oil. This will make the 1/2 cup of reserved sauce 100mg THC and easy to dose each dish accordingly.
Your salmon is ready once it looks browned (caramelized) and slightly charred. An internal temperature of 145°F degrees is recommended.
Cooking Tips From Chef Roilty
While cooking, spooning sauce over your fillets (basting) will keep the meat moist.
Want to make it easier on yourself? Always sear skin-side first to lock in flavor and prevent the delicate flesh from sticking to your pan.
You’re better off slightly under-cooking your fish than over-cooking it.
Garnish your dish with minced parsley to spruce up your presentation.
Leftover salmon should be refrigerated in an airtight container, and consumed within a couple of days.
Share your creations on Instagram and tag @Roilty #DineWithRoilty so we can see them!
Check out more infused recipes from Chef Roilty!
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