Ingredients:

  • 4 (6-oz) Salmon Fillets, center-cut, skin-on
  • 1 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 3 tbsp Unsalted Butter
  • 3 tbsp Raw Honey
  • 4 cloves Garlic, grated or finely minced
  • 1 tbsp Fresh Lemon Juice
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Dry the fish. Use paper towels to pat the salmon fillets extremely dry on all sides, especially the skin. Note: Surface moisture is the enemy of a good sear.
  2. Season the fillets. Sprinkle sea salt and cracked black pepper over the flesh side of the salmon immediately before you plan to cook it.
  3. Melt the butter. In a small saucepan over medium heat, melt the 3 tbsp of butter until it starts to foam and bubble.
  4. Aromatize the garlic. Add the 4 cloves of minced garlic to the butter and sauté for exactly 30 seconds until the kitchen smells fragrant but the garlic isn't brown.
  5. Simmer the glaze. Whisk in the honey, lemon juice, and smoked paprika. Let it simmer for 2 minutes until it thickens into a syrupy consistency.
  6. Heat the skillet. Add 1 tbsp of olive oil to your cast iron skillet over medium high heat until the oil is shimmering and just starting to wisps of smoke.
  7. Sear the flesh. Place salmon fillets skin side up in the pan. Sear for 3-4 minutes until a mahogany colored crust has formed.
  8. Flip carefully. Turn the fillets over so the skin side is down. Immediately brush the honey garlic glaze generously over the seared tops.
  9. Oven finish. Move the skillet into your preheated 200°C oven. Bake for 5-8 minutes until the fish flakes easily with a fork and reaches 145°F.
  10. Rest and serve. Remove from the oven and let the fish rest for 3 minutes. Garnish with parsley and extra lemon wedges before serving. > Chef's Tip: If you want the skin to be even crispier, you can actually start the sear skin side down for 5 minutes, then flip for only 1 minute before glazing. This method ensures the skin is totally rendered and crisp, though you lose a bit of that crust on the flesh side. The transition from the stovetop to the oven is where the magic happens. While the salmon is in the oven, the honey in the glaze starts to bubble and caramelize, forming a sticky coating that locks in all the juices. You’ll see the edges of the glaze turning a dark, rich brown — that’s where all the flavor lives. Just keep an eye on it; every oven is different, and you don't want the sugar in the honey to burn.