Garlic Honey Sockeye Salmon

garlic honey sockeye salmon

Sockeye Salmon is one of those wonderful things that — especially if you can get it fresh — makes all the difference between “ordinary” salmon (farmed with color added) and the real salmon, deep dark red and tender beyond delicious. But like most things with a really good fish, getting the sockeye salmon right means figuring out how to get the best of the salmon and add just a little added flavor, to set it off.

This garlic and honey salmon does just that. the flavors are perfect and there is no doubt that under the glazed coating on the outside, the salmon is perfect on the inside. The trick is to marinate the salmon for about an hour, then simply heat it gently in a pan until it’s done. The only thing to really worry about is how to avoid overcooking the fish, which means you can’t just let it cook and forget about it. You do have to watch it. Serve with a simple salad and you’re done.

Garlic Honey Sockeye Salmon
Serves 4
Sockeye Salmon is one of those wonderful things that makes all the difference between "ordinary" salmon and the deep red salmon, tender beyond delicious.
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  1. 4 nice sized salmon filets
  2. 3 large garlic cloves, minced
  3. 2 Tbsp. honey
  4. 1/2 Tbsp. lemon juice
  5. 1/2 Tbsp. lime juice
  6. 1/2 tsp. salt
  7. 1/2 tsp. pepper
  8. 2 green onions for garnish (optional)
  1. In a small bowl, combine all the ingredients except the salmon into a marinade then place the salmon in a plastic bag and add the marinade. Place the salmon so the face side is downward, resting in the marinade. Set it in the fridge for about an hour.
  2. When the salmon is ready, heat a cast iron frying pan, add a little bit of canola or similar oil, and when the pan is hot, add the salmon, face side down. Cook for about 2 minutes or so with the lid on, then remove the lid for another minute. Flip the salmon over and repeat the process, checking carefully to make sure the salmon is not over done.
  3. Sprinkle the green onions on, if you have them, and you're ready to go.
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