Lemon Honey Glazed Salmon

This lemon honey glazed salmon is healthy and offers a lot of flavor! It's an easy dinner recipe that only takes 30 minutes to make, and to top it off this salmon recipe is made in a skillet.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 305kcal

Author Whitney Wright

Equipment

Ingredients

24 oz salmon fillet sliced into 4 pieces* see notes
2 tablespoons + 2 teaspoons honey
3 teaspoon chives minced
2 teaspoons fresh parsley minced
2 teaspoons lemon zest
1 tablespoon lemon juice
pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil

Instructions

Preheat oven to 450°F. Place a 12 inch cast iron skillet in the oven as it’s preheating. Remove the salmon from the refrigerator.
In a small bowl combine the honey, chives, parsley, lemon zest, lemon juice, and cayenne. Whisk to incorporate and then set aside.
Using a paper towel, dab the salmon to remove excess moisture. Season both sides of the salmon with the salt and pepper.
When oven reaches 450°F, turn off the oven and using hot pads carefully remove the skillet from the oven and place it over medium heat on your stovetop.
Add the vegetable oil to the hot skillet. Place each salmon fillets in the skillet. Cook for 3-4 minutes, flip and cook the other side for 5-8 minutes or until the center is fully cooked. The middle of the meat should read 130°-135°F with an instant read thermometer.
Spoon the lemon honey sauce overtop. Serve immediately.

Notes

*This recipe states 24 oz of salmon, however, you can use just 16 oz or even 32 oz! If you cook more salmon you'll have less sauce to spread across the fish, if you only cook 16 of salmon you'll have a lot of sauce to drizzle overtop the cooked salmon.

NOTE: you can use skin on salmon fillets or skin off. If you use skin on fillets, place the flesh side down in the skillet FIRST! Cook for 3 minutes and then flip and cook the skin side for about 8-10 minutes or until the center is fully cooked and the meat reads 125°F with an instant read thermometer.

If you are needing to store leftovers, store them in an airtight container in the fridge for 3-4 days.

Nutrition