Honey Garlic Glazed Salmon | Chef Erik Hoover of Cockeye BBQ makes Honey Garlic Glazed Salmon as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet. Total cost at Grocery Outlet: $24. Prices reflect date of purchase. Pantry staples are not included in the total price. The breakdown: salmon, $15.98; salt; lemon, 50 cents; honey, 99 cents; soy sauce, 18 cents; olive oil, 30 cents; garlic, 10 cents; scallion, 25 cents; summer squash $3.71; and coconut jasmine rice, $1.99. Recipe by chef Erik Hoover.
Prep time: 10 minutes
Cook time: 12 minutes
Servings: 4
Ingredients
4 (6-ounce) skin-on salmon fillets
1¼ teaspoons kosher salt, divided
1 tablespoon freshly squeezed lemon juice (from half of a medium lemon)
¼ cup honey
2 tablespoons soy sauce or tamari
1 tablespoon olive oil
4 cloves garlic, minced
Thinly sliced scallions, for garnish (optional)
Preparation
- Pat four (6-ounce) salmon fillets dry with paper towels. Season the flesh with ¾ teaspoon of the kosher salt.
- Whisk 1 tablespoon lemon juice, ¼ cup honey, 2 tablespoons soy sauce, and the remaining ½ teaspoon kosher salt in a small bowl until the honey is dissolved.
- Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.
- Flip the salmon and cook for 2 minutes. Add four minced garlic cloves and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions, if desired.
Storage: Refrigerate leftovers in an airtight container for up to two days.
Click on recipe for print.
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