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Honey Glazed Citrus Salmon
Created by: Howcan Team
Ingredients
- 4 salmon fillets (6 ounces each)
- 1/4 cup honey
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a small bowl, whisk together 1/4 cup of honey, 2 tablespoons of orange juice, 1 tablespoon of lemon juice, 1 teaspoon of grated orange zest, and 1 teaspoon of grated lemon zest. Set aside.
- Season the salmon fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the salmon fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy and golden brown.
- Flip the salmon fillets and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
- Pour the honey citrus glaze over the salmon fillets in the skillet, and cook for 1-2 minutes, spooning the glaze over the salmon until it thickens and coats the fish.
- Remove the skillet from the heat and transfer the glazed salmon fillets to a serving platter.
- Serve the honey glazed citrus salmon immediately, garnished with additional grated orange and lemon zest if desired.
The history of Citrus Glazed Salmon with a honey glaze can be traced back to the Pacific Northwest, where the abundance of fresh salmon and local honey inspired chefs to create this delightful dish. Renowned chefs like Tom Douglas in Seattle and Vitaly Paley in Portland have popularized this recipe, infusing it with their own unique twists. The dish has become a staple in upscale seafood restaurants across the region, known for its perfect balance of sweet and tangy flavors. To make the best version of this dish, it's crucial to use high-quality wild-caught salmon and locally sourced honey for the glaze. The key lies in achieving the ideal caramelization while preserving the salmon's tender juiciness. For a famous alternative method, some chefs recommend grilling the salmon to impart a smoky flavor that complements the citrus and honey glaze. Today, the best versions of this dish can be savored in top seafood restaurants in Seattle, Portland, and Vancouver, where chefs continue to innovate and elevate this Pacific Northwest classic.
25 min
4
300 calories
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