Pan-Seared Salmon with a Lemon Black Pepper Honey Glaze
A quick, high-impact seafood dish featuring a sweet-citrus finish. Searing the fish flesh-side down first locks in moisture and builds a savory crust, while the honey is introduced at the very end to prevent burning.
Ingredients
- ✔ 2 salmon fillets (6 to 8 oz each), skin-on preferred
- ✔ 1/2 teaspoon coarsely cracked black pepper
- ✔ Kosher salt
- ✔ 1 tablespoon extra-virgin olive oil
- ✔ 2 cloves garlic, finely minced
- ✔ 1 tablespoon fresh lemon juice, plus zest of ½ a lemon
- ✔ 2 1/2 tablespoons Martha Stewart’s Lemon Black Pepper Honey
- ✔ Chopped parsley, for garnish
- ✔ 1 lemon wedge, for serving
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Instructions
- Remove the salmon from the refrigerator 15 minutes before cooking. Pat the skin and flesh completely dry with paper towels. Season both sides generously with kosher salt and a light dusting of cracked black pepper.
- Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Place the fillets in the pan flesh-side down. Cook undisturbed for 4 minutes, until a deep golden-brown crust forms.
- Flip the fillets skin-side down and reduce the heat to medium. Cook 3 to 4 minutes more, letting the skin crisp thoroughly while protecting the delicate flesh.
- Slide the salmon to one side of the skillet (or transfer it briefly to a plate). Lower the heat, add the minced garlic to the empty side of the pan, and sauté 30 seconds until fragrant but not browned.
- Pour the fresh lemon juice, zest and Lemon Black Pepper Honey directly into the garlic. Continuously spoon the bubbling glaze over the fillets for 45 to 60 seconds. Remove from the heat immediately to avoid scorching the honey. Plate and spoon the remaining pan glaze over the top. Garnish with parsley and serve with lemon wedge.