Ingredients:

  • 4 (6-oz) salmon fillets, center-cut, skin-on
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup raw honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp freshly squeezed lemon juice
  • 3 cloves garlic, microplaned
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes

Instructions:

  1. Tempering the fish. Take the salmon out of the fridge 20 minutes before cooking. Note: This prevents the outside from overcooking while the inside stays raw.
  2. Pat the fillets bone dry with paper towels, then rub with sea salt and black pepper.
  3. Whisk the honey, soy sauce, lemon juice, garlic, paprika, and red pepper flakes in a small bowl until the honey is fully incorporated.
  4. Heat your skillet over medium high with a touch of oil until it starts to shimmer and smoke slightly.
  5. Place the fillets in the pan and press down lightly with your spatula until you hear a consistent, loud sizzle.
  6. Cook for 4 to 5 minutes on the skin side, then gently flip until the flesh side is golden and opaque.
  7. Pour the honey mixture into the pan. Note: The liquid will bubble vigorously; this is the water evaporating to leave the concentrated sugars behind.
  8. Tilt the pan and spoon the bubbling glaze over the salmon repeatedly until the sauce thickens into a sticky syrup.
  9. Let the glaze caramelize for the final 60 seconds until the salmon is dark amber and glossy.
  10. Remove from heat and let the fish sit for 3 minutes. Note: Carryover cooking will finish the center perfectly.