Ingredients
| Honey |
1/3 c. |
|
Low-sodium soy sauce |
1/4 c. |
|
Lemon juice |
2 tbsp. |
|
Red pepper flakes |
1 tsp. |
|
Extra-virgin olive oil, divided |
3 tbsp., divided |
|
Salmon fillets |
4 6-oz., patted dry with a paper towel |
|
Kosher salt |
|
|
Freshly ground black pepper |
|
| Garlic | 3 cloves, minced |
| Lemon | 1, sliced into rounds |
Instructions
Step 1
In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
Step 2
In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
Step 3
Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
Step 4
Garnish with sliced lemon and serve.
