How do you love your salmon? Most of the time, I love them as sashimi and as sushi; or baked. But since it’s my favorite fish, I would eat anything with salmon on it as long as it’s not sweet and sour, or anything pickled. Pair it with your favorite wine and you’ll have the tastiest salmon dinner. Our friend over at The Pioneer Woman has this to say about this recipe:
“This is a tremendously delicious dinner that takes almost absolutely no time to make. Just the way I love to eat salmon (or any piece of fish, for that matter)—with a sticky sauce that’s got more flavor than I know what to do with.”
I don’t cook salmon much because they’re a bit delicate to cook and seem to always become dry when I cook them. However, I truly love to eat them. This is the reason why I appreciate simple salmon recipes that allow me to cook my favorite fish successfully.
Ingredients
2 whole Salmon Fillets (skin On Or Off, Whatever Your Preference)
Salt And Pepper
Bertolli Olive Oil, For Cooking
2 Tablespoons Kerrygold Butter
3 Tablespoons Trader Joe’s Honey
3 Tablespoons Kikkoman Low Sodium Soy Sauce
2 whole Limes
Cilantro, For Serving
Cooked Rice, For Serving
Instructions:
Season the salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate.
In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you’d like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you’d like. Cook if for another minute or two if you like the glaze very thick.
Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you’d like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.
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Quick Tip: You can put some of the lime zest on your rice when you serve your salmon on top of it.
Thanks again to The Pioneer Woman for this amazing recipe.