For salmon lovers this fast and delicious meal only takes 15-20 minutes to prepare and present at your dinner table.
This is a one-pan meal. Make sure the pan is oven-proof. Position the oven rack at the center position and preheat to broil setting at medium heat.
*~* INGREDIENTS *~*
4 salmon fillets, skinless or skin, fresh or thawed, about 8 ounces (250 grams) each, wild preferred
4 garlic cloves, chopped or minced, fresh or from a jar
4 tablespoons honey, from a local beekeeper or farmer’s market preferably
2 tablespoons butter, grass-fed if possible
1 ounce of almond slices or slivers
1 tablespoon water
1 tablespoon lemon juice freshly squeezed or more if you love lemon
2 teaspoons soy sauce
Salt and lemon pepper
½ teaspoon parsley flakes or chopped fresh parsley
½ teaspoon dill flakes or chopped fresh dill
½ teaspoon paprika
1 lemon to slice and serve for extra juice
Here's a short 2:10-minute video with 6 reasons why you should eat salmon:
*~* DIRECTIONS *~*
Sprinkle seasoning on the salmon and rub it in: salt, lemon pepper and paprika.
Heat butter in the pan until melted, then add garlic and sauté until the scent rises. Add honey, soy sauce and water to the pan and let the flavors combine for a minute.
Stir in the lemon juice until the sauce is well-blended.
Add the salmon fillets to the sauce skin-side down and cook at medium to high heat for about 4 minutes, while basting the upper side and adding more seasoning if desired.
Add lemon slices if you wish to (optional) but this will make for a more intense lemon flavor.
With the fillets well-basted, move the pan to the middle rack of your oven and broil for 4-6 minutes. The salmon will darken, go brown and bubbly, and look slightly crisped. Cook it through to your liking.
Remove the pan from the oven and spoon the sauce over the salmon fillets.
Sprinkle with extra lemon juice and top with finely chopped parsley, dill and sliced almonds.
Garnish with lemon slices and serve with steamed rice, steamed vegetables or crispy cold salad greens. In the photos above I served it with dill mashed potatoes and green onion. It was delicious!