Honey garlic salmon

The key to getting this dish right is about the crisp skin on the salmon – pat the salmon dry before frying, fry it skin-side down first, and add the honey-garlic sauce in the last moments of cooking.

Honey garlic salmon Credit: Kitti Gould

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 salmon fillets, about 200 g each and 2.5 cm thick
• salt and pepper, to taste
• 1 tbsp extra virgin olive oil
• 1 bunch broccolini
• 10 g butter
• 2 tsp toasted sesame seeds
• lemon wedges, to serve

Sauce

• 4 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 2 garlic cloves, minced

Resting time: 5 minutes

Instructions

1. For the sauce, place all the ingredients in a bowl and whisk to combine well.
2. Bring a medium saucepan of lightly salted water to the boil.
3. Pat dry the salmon and season to taste. Heat the oil in a heavy - based frying pan, add the salmon, skin – side down and cook for 4 - 5 minutes or until the skin is golden and crisp. Turn the salmon and cook on the other side for 3 - 4 minutes or until cooked to your liking.
4. Meanwhile, cook the broccolini in the boiling water for 3 – 4 minutes or until tender. Drain and return to the pan with the butter. Season to taste and toss to coat.
5. When the salmon is nearly cooked to your liking, add the honey sauce to the pan and cook for another 1 - 2 minutes or until the sauce has thickened and reduced to a glaze. Add a teaspoon of water at a time to the sauce if it gets too thick.
6. Place the salmon on serving plates, pour over a little honey sauce and sprinkle with sesame seeds. Serve with the broccolini and lemon wedges.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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