If you love salmon, you'll love this easy and tasty version. The best part: You probably already have all the ingredients in your pantry/freezer.
You can do this with a slab, steak cut, or single fillets of salmon. I think this would work on different kinds of fish! The seasoning amount will depend on the size of your fish, but as always, season according to your liking.
INGREDIENTS
5 Salmon fillets (100g each), deboned and descaled
1 head of Garlic, minced
1 Lemon, sliced
5 tbsps Honey
5 tbsps Soy Sauce
3 tbsps Water
Salt and Pepper, to taste
Cooking Oil, for frying
Green Onions, chopped, for garnish
Sesame Seeds, toasted, for garnish
STEPS
Pat the salmon fillets dry then season with salt and pepper. Pan-fry skin-side down for about 5 minutes over medium heat until the skin is crisp. You'll know it's ready to be flipped when the skin comes off the pan easily. Once ready, flip the fish and cook the other side for about two minutes. Tip: I love using salmon from Cold Storage Seafood because it's already deboned and descaled. So convenient! (No, this is not a sponsored content.)
While waiting for the salmon to cook, combine the garlic, soy sauce, water, and honey in a small bowl. Mix until the honey is well incorporated. Set aside.
Once the fish is properly seared (doesn't have to be fully cooked yet), take it out of the pan and set aside. Remove excess oil if needed. You only need about a tablespoon left in the pan.
In the same pan, pour the honey mixture with the lemon slices and cook for about three minutes or until the sauce thickens to your desired consistency or coats the back of the spoon. Once the sauce is ready, place the seared fish in the sauce. Roll the fish gently into the sauce until fully coated.
Serve with some toasted sesame seeds and chopped green onions. This dish does well with coconut rice. Just make your rice as usual, but replace a cup of water with a cup of coconut milk/cream and add a sprinkle of salt. Enjoy.
