Are you ever in the mood for a quick, hearty dinner but not in the mood to do much clean up afterwards? Well.. you’re in luck. This salmon recipe take 1 bowl, 1 pan, and about 8 minutes to make.
If you’re anything like me, you stock up on good quality frozen fish and have it ready for you in your freezer for days like today. If you know in the morning that this is a recipe you’re going to make for dinner, pull the fish out of the freezer and let it defrost in the fridge all day. If this is more or less a last minute thing, keep the fish in its packaging and place it in a bowl of room-temp water until defrosted. Make sure you aren’t putting it in warm or hot water because that will cook the fish.
To make this a nice meal, I also made 1 box of garlic and olive oil couscous (here’s the link to my favorite one) and threw in some slivered almonds right before I served it to give some crunch to the meal.
Now, on to what you’ll need:
- 2 salmon fillets (I got frozen wild sockey salmon from Trader Joes)
- 3 tbsp honey
- 3 tbsp olive oil (plus 1 more for the pan)
- 1 tbsp lime/lemon juice
- 1/2 tbsp dijon mustard
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper
About 15 minutes before you start, set your oven to broil so it is ready when you need it.
In a bowl, mix everything except the salmon and 1 tablespoon of olive oil. Whisk this up and you should get a nice thick glaze that we’ll pour over our salmon later. Taste it and see if it tastes right to you. At this point, add more of any seasoning so it tastes just how you like it.
Next, you’ll want to pat dry your salmon. If your salmon still has the skin on, which is how I prefer it, lay the salmon skin side down on a paper towel to get as much moisture as possible off of the skin. This ensures that we’ll be getting a nice, crispy skin.
In a non-stick pan(preferably cast iron, but just a nonstick pan works fine) add the last tablespoon of olive-oil and set over high heat. Watch the oil, and once it starts to smoke, this is the time to add the salmon. But get ready, you’re going to have to work fast from here.
Lay the salmon skin side down in the smoking oil and lay it down away from you so you don’t splatter oil on yourself.
Once it’s down, grab a long spoon (so you don’t have to be directly over the hot, splattering oil..unless you’re in to that) and pour the glaze on the salmon. Try to get as much of it as you can on the salmon itself and not on the pan. The glaze on the pan will immediately start splattering and burning,but that’s okay.
In to the oven it goes! Make sure to use oven mitts while transferring the pan to the oven if you’re using cast iron. With fillets as thin as mine, I only needed 4 minutes in the broiler for it to come out perfectly. For thicker fillets, I would give it about 9 minutes. You can always check if it’s done by taking a fork to it and seeing if it is still raw in the center.
Then, when that’s done, plate up! Sometimes I like to serve it skin side up to keep the skin crispy, but it doesn’t look as nice that way 🙂 Let me know if you make this and hope you enjoy!