Hot Honey Glazed Salmon
A simple yet striking dish with a caramelised crust, juicy centre and bright sweet-and-spicy flavour. Soy sauce or coconut aminos add umami, lemon juice a light tang, ginger and garlic some spice, and spicy honey forms a glossy glaze. A short marinade and quick broil keep the salmon tender inside.
Preparation
- 1
Make the marinade. Combine coconut aminos or soy sauce, spicy honey and lemon juice. Slice the ginger thinly, lightly crush the garlic and add. Whisk until the honey dissolves.
- 2
Prep the salmon. Pat the fillets dry with paper towels and remove any pin bones with tweezers.
- 3
Marinate the fish. Place the salmon skin-side up in a dish, pour over the marinade and leave for at least 10 minutes (for more flavour, 20–30 minutes in the fridge).
- 4
Prep the oven. Turn the top broiler to high, line a tray with parchment or foil and set the rack 15–20 cm from the element.
- 5
Arrange the salmon. Let excess liquid drip off and place the fillets skin-side down. Remove ginger and garlic from the surface so they don't burn.
- 6
Broil for 7–10 minutes depending on thickness. Watch closely: the glaze caramelises fast. The surface should turn glossy and golden.
- 7
Check doneness: the salmon flakes easily but isn't dry. A thick fillet can rest 1–2 minutes under the switched-off broiler.
- 8
Let the fish rest 2–3 minutes. Before serving add green onion, sesame seeds, lemon or lime and a few drops of spicy honey.
Chef's tips
- —Room-temperature fish cooks more evenly — take it out 15 minutes ahead.
- —Choose firm, bright fillets with a fresh smell.
- —Pat the salmon dry before marinating so the marinade clings better.
- —Don't marinate too long: 30 minutes is enough because of the lemon juice.
- —Watch the broiler — honey can go from caramelised to burnt fast.
- —Don't add much salt: soy sauce is already salty (use low-sodium soy or aminos).
- —Want more heat? Add chilli flakes or use Extra Hot Honey.
- —Don't use the raw marinade as a sauce without cooking it — boil it down until thickened.
