Dry salmon with paper towels. Season each piece
well with salt, then season with pepper and a
pinch of cayenne. Set aside.
Mix the honey, water, apple cider vinegar or lemon
juice and two pinches of salt together. Stir to
combine well. Keep in mind to use half of the
honey mixture for each batch.
Heat up the pan on medium-high heat. Add the oil.
Pan-fry the salmon, skin side down first, for
about 1 minute. Turn the salmon over and cook for
1 minute. Turn it over again so the skin side is
at the bottom. You will probably have to fry the
salmon in two separate batches.
Add 3 cloves of minced garlic into each pan, saute
until slightly browned. Add half the honey mixture
and half the lemon wedges into the skillet, reduce
the sauce until it's sticky.
Finish it off by broiling the salmon in the oven for
1 minute or until the surface becomes slightly
charred (optional step).
Top the salmon with parsley and serve immediately.
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