Ingredients:

  • 4 (6-oz) Salmon Fillets (170g each), skin-on
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Avocado Oil
  • 1/3 cup Raw Honey
  • 3 tbsp Fresh Lemon Juice
  • 1 tbsp Low-Sodium Soy Sauce
  • 4 cloves Garlic, minced
  • 2 tbsp Cold Unsalted Butter, cubed

Instructions:

  1. Pat the salmon fillets extremely dry with paper towels. Season the flesh side generously with salt, pepper, and smoked paprika. Let sit for 3 minutes to draw out moisture for a better crust.
  2. Heat the avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until it shimmers. Place the salmon fillets skin-side down. Press lightly with a spatula for 10 seconds. Cook undisturbed for 5 minutes until the skin is crispy and edges are golden.
  3. Flip the fillets carefully. Cook 2 to 3 minutes until the sides look opaque and the center is slightly pink.
  4. Clear a space. Push the salmon to the edges of the pan and reduce heat to medium.
  5. Add 4 cloves minced Garlic to the center. Sauté 30 seconds until fragrant but not brown.
  6. Deglaze the pan. Pour in 1/3 cup Raw Honey, 3 tbsp Fresh Lemon Juice, and 1 tbsp Low Sodium Soy Sauce.
  7. Emulsify the sauce. Add 2 tbsp Cold Unsalted Butter. Whisk the liquid around the fish until the sauce is thick and velvety.
  8. Baste and finish. Spoon the bubbling glaze over the salmon for 1 minute. Remove from heat immediately to prevent overcooking.