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
- ✔ 2.5 tbsp Martha Stewart’s Lemon Black Pepper Honey
- ✔ 1 tbsp olive oil
- ✔ 2 cloves garlic, finely minced
- ✔ 1 tbsp fresh lemon juice
- ✔ 1/2 tsp coarsely cracked black pepper
- ✔ Kosher salt, to taste
Instructions
- Dry and Season: Remove 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.
- Sear the Flesh Side: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Place salmon fillets in the pan, flesh-side down. Cook undisturbed for 4 minutes until a deep golden-brown crust forms
- Crisp the Skin: Flip the fillets skin-side down and reduce heat to medium. Cook for an additional 3 to 4 minutes, allowing the skin to crisp thoroughly while protecting the delicate flesh
- Sauté the Aromatics: Slide the salmon to one side of the skillet (or transfer briefly to a plate). Lower the heat to low, add the minced garlic to the empty side of the pan, and sauté for 30 seconds until fragrant but not browned.
- Glaze and Plate: Pour the fresh lemon juice and Lemon Black Pepper Honey directly into the garlic. Continuously spoon the bubbling glaze over the salmon fillets for 45 to 60 seconds. Remove from the heat instantly to avoid scorching the honey. Plate immediately and spoon the remaining pan glaze over the top.