This sticky honey salmon is a very quick and easy Spanish-inspired recipe. I didn't eat salmon when I was young, mainly because it is not a Mediterranean fish. Now, after moving to the Netherlands, I love salmon.
While on vacation to the island of Ibiza, we had the most amazing fish dish. Fish on the BBQ with potatoes and salad, next to a fish shack (which was also the name of the eating place). This is my interpretation of that dish.
What is sticky honey salmon?
This salmon recipe combines a perfect salmon fillet with a sticky honey sauce and creates a perfectly healthy dinner, that tastes almost like sticky BBQ ribs. It is great to serve it with healthy side dishes, that's why I paired it with boiled potatoes and green beans tossed in a simple mustard dressing.
Ingredients for making sticky honey salmon
Salmon: I prefer wild-caught salmon fillets with skin. This fish is loaded with healthy Omega-3 fatty acids and selenium, which makes it anti-inflammatory. Salmon is also high in protein and vitamins B12, E, and D.
Honey: Honey as a natural sweetener makes the sauce sticky. Honey is also rich in antioxidants. I use flower honey because it is less intense than other honey types, but thyme honey is another good choice.
Olive oil: A staple in the Mediterranean diet. Just a little bit of extra virgin olive oil is enough to make the difference.
Spices: I use smoked paprika for its vibrant color and BBQ flavor, salt and pepper to give the extra punch, garlic powder for its sweet garlicky flavor, and onion powder to give sweetness and aroma.
Lemon: I use both lemon zest and lemon juice in this recipe. When lemon zest is used, it's better to buy unwaxed lemons. If you can't find unwaxed lemon, lightly scrub the peel first under warm water, to remove the wax.
Tips & tricks
We can use either garlic cloves or garlic powder. Any of them will do the job.
Keep the fish at room temperature and pad dry it before adding it to the marinade and cooking it.
Always cook the salmon skin side down first. Even if the skin of the salmon has been removed, place this side on the pan first.
Ensure that the salmon's skin has no scales, and it's completely clean. If you don't like the skin, remove it after cooking.
How to serve sticky honey salmon
This salmon recipe is perfectly paired with wild rice, roasted vegetables like potatoes or carrots, asparagus, and broccolini. I prefer to serve it with simple boiled potatoes and green beans, with a mustard-dill sauce.
How to store
It's a fish, so the best is to eat all of it fresh. If there are any leftovers, keep them in the fridge and consume them as soon as possible. A sandwich or a salad might be a good idea!
For an alternative side dish, check also this recipe:
Sticky Honey Salmon With Spices
- 12.35 oz/350g salmon fillet
- 2 tablespoon olive oil extra virgin
- 2 tablespoon honey
- 1 tablespoon warm water
- 1 teaspoon smoked paprika
- ¾ teaspoon sea salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 medium lemon juice & zest
- 10.6 oz/300g potatoes
- 10.6 oz/300g green beans
- 1 tablespoon yellow mustard mild
- 1 tablespoon freshly chopped dill
- 1 teaspoon capers
- 2 tablespoon olive oil extra virgin
- 1 tablespoon lemon juice
For the salmon
- Ensure that your salmon is at room temperature and cut it in 2 or 3 fillets.
- Pat dry with two paper towels.
- In a bowl, add 1 tablespoon of olive oil, the smoked paprika, sea salt, black pepper, dried oregano, onion and garlic powder, cayenne pepper, and mix.
- Add the fish in the bowl coat it and let it marinate for 20 minutes.
- Place a non stick frying pan in high heat, when hot add 1 tablespoon olive oil, reduce the heat and place the fish (keep the bowl) skin side down first into the pan. Sear it for 5 minutes until almost brown.
- Add the honey, warm water, lemon juice and zest into the bowl that the fish was marinated, and mix.
- Flip the salmon and add the honey mixture into the pan. Use a tablespoon to glaze the top of the fish.
- Cook it for 4 more minutes, remove it, and serve while still hot.
For the garnishes
- Clean, cut and boil the potatoes (until soft when pierced with a fork), drain them, and set them aside. Repeat for the green beans (boil ~ 5-7 minutes).
- In a small multi-mixer, add the capers, mustard, dill, olive oil, and lemon juice, and mix. Drizzle it on top of the green beans and potatoes. Top them with the salmon and enjoy.
Servings: 1 (387g) | Calories: 489kcal | Carbohydrates: 38g | Protein: 27.31g | Fat: 26.66g | Saturated Fat: 3.83g | Trans Fat: 0.009g | Cholesterol: 0mg | Sodium: 721mg | Potassium: 1193mg | Fiber: 5.5g | Sugar: 13.79g | Vitamin A: 864IU | Vitamin C: 31.5mg | Calcium: 113mg | Iron: 3.75mg