I love salmon! This is one of my go to salmon recipes. It’s garlic, sweet and sticky with simple ingredients.
This salmon recipe pairs great with Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.
- 4 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp white vinegar, distilled
- 1 teaspoon red pepper flakes
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 2 salmon filets
- Olive oil
- Salt & pepper
Take salmon out of the fridge, 20 minutes before cooking.
Pat dry with a paper towel and sprinkle with salt and pepper.
In a bowl, whisk together the sauce ingredients.
In a skillet, drizzle olive oil and gear over medium high heat.
Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes.
Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir.
Remove to plates & drizzle with sauce and serve.
To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium
Remember the salmon will continue cooking for a minute after removing it from the skillet