Soft salmon with smoky and spicy honey sauce

This salmon with a smoky, spicy honey touch is a flavor explosion you don’t want to miss! The combination of the sweetness of honey, the heat of sriracha, and the smoky flavor of paprika makes this dish not only delicious but also surprisingly versatile. Perfect for a weeknight dinner or a special occasion, and easy to pair with your favorite vegetables. Put on your apron, because you’re going to enjoy every bite!

Honey salmon

Tender Salmon with a Smoky Spicy Honey Touch

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine American, Japanese

Servings

Calories 580 kcal

Equipment

1 small oven-safe frying pan
paper towel
1 oven

Ingredients

300 gram salmon with skin in 2 pieces
1 teaspoon smoked paprika powder
½ teaspoon salt
½ teaspoon pepper
20 gram butter unsalted
1 tablespoon olive oil extra vierge
3 cloves garlic
4 tablespoons honey
2 tablespoons soy sauce minder zout
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon sriracha sauce

Instructions

Preparation

If you have 1 piece of salmon, cut the salmon into portions of 150 grams per fillet.
300 gram salmon
Pat the salmon dry with a paper towel. Place the salmon skin-side down and sprinkle the salmon fillets with 1 teaspoon smoked paprika powder, ½ teaspoon salt and ½ teaspoon pepper. Rub the spices over the top of the salmon with your fingers.
1 teaspoon smoked paprika powder, ½ teaspoon salt, ½ teaspoon pepper
Cut off the ends of the 3 cloves garlic and finely chop the garlic.
3 cloves garlic

Cooking the salmon

Melt the 20 gram butter and add 1 tablespoon olive oil to the frying pan. Heat the pan over medium heat.
20 gram butter, 1 tablespoon olive oil
Once the pan is heated, add the 3 cloves garlic, 4 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon lemon juice, and 1 teaspoon sriracha sauce. The sauce will be quite runny, but that's perfectly fine! Heat the sauce for 1 minute. When the sauce starts to foam, you're on the right track.
3 cloves garlic, 4 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon lemon juice, 1 teaspoon sriracha sauce
Now add the 300 gram salmon skin-side down to the pan. Spoon the sauce over the salmon with a tablespoon, repeating this about every minute. Cook the salmon for 3 minutes.
300 gram salmon
Place the rack in the middle of the oven; in my 60 cm oven, this rack is marked with number 3. Preheat the oven to medium grill setting, which is setting 2 out of 3 in my oven.
Place the frying pan with the salmon and sauce in the oven. Grill the salmon for 2 minutes. Open the oven, and with the same tablespoon, baste the salmon with the sauce again. You can also briefly remove the pan from the oven, but be careful as the handle of the pan is very hot. Grill for another 2 minutes. Remove the salmon from the oven and baste the salmon with the sauce once more.
As we say in Dutch: Eet smakelijk! This salmon is delicious when paired with potato wedges and red cabbage, or any other vegetables you enjoy!

Did you taste it?

If the sauce still seems too runny before adding the salmon to the pan, simmer the sauce for another 30 seconds.
Want more heat? Add extra sriracha sauce.
1 teaspoon sriracha sauce
If you don't like it too spicy, leave out the sriracha sauce. Note: the sauce will be much sweeter, so adjust the amount of honey to your taste.
This recipe deliberately uses less salty soy sauce, which can be recognized by the green cap. If you don't have that, use 1 tablespoon of soy sauce and 1 tablespoon of sweet soy sauce (kecap).
2 tablespoons soy sauce

Nutrition

Calories: 580kcalCarbohydrates: 30.4gProtein: 34.5gFat: 33.6gSaturated Fat: 10.52gCholesterol: 94mgSodium: 507mgPotassium: 593mgFiber: 0.11gSugar: 25.62g

Keyword honey, salmon

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