Sticky Honey Salmon With Spices
This sticky honey salmon 🐟 with spices is a very quick and easy Spanish-inspired recipe. Perfect salmon fillet with a Mediterranean inspired sauce served with green beans and a potato salad
Ingredients
- 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
Garnishes
- 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
Instructions
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.
Notes
We can use either garlic cloves or garlic powder. Any of them will do the job.
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.
I use wild-caught salmon, preferably with the skin on.