Ingredients:

  • 4 (6-oz) Salmon Fillets, center-cut, skin-on
  • 1 tbsp Neutral Oil
  • 1 tsp Kosher Salt
  • 0.5 tsp Coarse Black Pepper
  • 0.33 cup Raw Honey
  • 3 tbsp Soy Sauce
  • 1 tbsp Fresh Lemon Juice
  • 4 cloves Garlic, minced
  • 1 tbsp Cold Unsalted Butter
  • 1 tsp Red Pepper Flakes

Instructions:

  1. Pat the salmon fillets extremely dry with paper towels to ensure a proper sear. Season with salt and pepper immediately before cooking.
  2. Heat oil in a 12-inch skillet over medium-high heat. Place salmon flesh-side down and sear for 4–5 minutes until a golden-brown crust forms. Do not move the fish during this period.
  3. Flip the fillets and reduce heat to medium. Add minced garlic and sauté for 30 seconds. Pour in the honey, soy sauce, and lemon juice.
  4. Allow the liquid to bubble and reduce for approximately 2 minutes, spooning the glaze over the salmon repeatedly (basting).
  5. Once the sauce reaches a syrup consistency, whisk in the cold butter to emulsify and thicken the glaze. Remove from heat when the internal temperature of the salmon reaches 125°F (52°C).