Honey-Orange Glazed Salmon
- 1 tablespoon butter or olive oil
- 2 six-ounce salmon fillets (with or without skin, but skin would be awesome)
- 1/4 cup orange juice (fresh squeezed is fun, about 1 navel orange)
- 1 1/2 tablespoons honey
- 1 tablespoon soy sauce
- 2 tablespoons minced garlic
- salt and pepper to taste
- Heat 1 tablespoon butter or olive oil in a pan or skillet over medium-high heat.
- Once the butter is melted or the oil is shimmering, add the salmon, skin-side down, and sear for 4 minutes. Once the skin is crispy, flip the salmon and sear for 2 more minutes.
- Pour in 1/4 cup orange juice and let it reduce by about half the quantity (takes a minute or so).
- Move the salmon to one side of the pan and add 1 1/2 tablespoons of honey, 1 tablespoon soy sauce and 2 tablespoons of minced garlic and stir to combine well. Let this mixture simmer until reduced to a syrup (about another minute or so).
- Flip the salmon and stir everything to coat the salmon in the sauce.
- Remove from heat when salmon reaches an internal temperature of 145ºF.
- Season with salt and pepper, drizzle with sauce and serve with rice or steamed vegetables (or whatever you like to eat salmon with).
Salmon flesh is pink because their site is high in carotenoids, a pigment that pass color on to organisms' tissues.
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