Lemon Honey Glazed Salmon

Have you ever had Lemon Honey Glazed Salmon? If not, you’re really missing out. This salmon recipe is healthy, flavorful, and refreshing. The lemon honey sauce has fresh lemon zest, chopped chives, and parsley. And if the sauce wasn’t enough to convince you, then read on to discover a secret to achieving a perfectly cooked crust on this skillet salmon.

Make this a well balanced meal by serving it alongside oven roasted broccoli.

Yes, this salmon is cooked in a skillet. If I were being completely honest with you, I’d tell you how obsessed I am with my skillet. I love it!

I’ve made a handful of recipes using that one kitchen tool! Pizza dip, skillet lasagna, and my caramelized onion dip to name a few.

With it being the New Year and all, I figured I better post some healthy recipes.

How to make Lemon Honey Glazed Salmon

First, start by preheating an oven to 450°F. Place a cast iron skillet in the oven while it’s preheating. *I will explain why we do this below.

In a bowl combine the ingredients to make the sweet lemon honey sauce. Those ingredients include:

• Honey
• Fresh chives
• Fresh parsley
• Lemon zest and lemon juice
• Cayenne pepper

Whisk the ingredients together until everything is combined. Go ahead and set this aside, we’ll come back to it once we’ve cooked the salmon.

You can make this salmon recipe with skin on fillets or skin off fillets. For this go around, I made it without the skin. There are notes in the recipe card for those of you who want to use skin on fillets.

Season the salmon with some salt and pepper.

If you’ve ever wondered how to cook salmon in a skillet, keep reading. Seared salmon is easy, and doesn’t take long.

How to sear salmon

To get that deliciously crisp sear on the salmon I’m going to share a few tips.

First, make sure you have a large enough pan to accommodate the salmon fillets. Like I mentioned above, I used my 12 inch cast iron skillet to cook this salmon.

Remove the salmon fillets from the refrigerator prior to cooking. You don’t want to place a super cold fillet on a piping hot pan. If you do this, the cold salmon is more likely to seize up and cook unevenly.

Dab the salmon with a paper towel prior to cooking. Removing some of the fillet’s excess moist helps the fish to crisp up. And if you didn’t already know this… a moist fillet is more likely to stick to the pan. We don’t want that!

Use a HOT pan. This is a must when making pan seared salmon.

Pro tip:  Place a cast iron skillet in an oven preheated to 450°F. Doing this will ensure the skillet is HOT! And not spotty hot, but evenly heated throughout.

Now that you have a hot skillet, place it over medium heat. Pour the vegetable oil into the hot pan and then carefully lay the salmon fillets into the skillet. Be careful! The oil will most likely splatter, so be cautious.

Cook the first side for 3-4 minutes. Using a spatula, flip each fillet over and continue cooking the other side until the meat is fully cooked and an instant read thermometer reads 130°F.

Transfer the salmon to a plate and spoon the lemon honey sauce overtop. Serve immediately!

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Here are more recipes I know you’ll love!

• Tilapia Cakes
• Brown Sugar Salmon
• Shrimp Scampi with Linguini
• Homemade Fish Sticks with Tartar Sauce

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