If you’ve gotten to the point in your cooking experience that you want to try making what is basically a five-star meal, then these roasted salmon fillets are a great place to start, especially when you throw in a deliciously sweet Manuka honey glaze. While there are a number of steps and stages to this recipe, you’ll be pleasantly surprised to learn that not only is this dish easy to make, but it’s also worth every effort you put in once you taste it. If you think you’re ready, then let’s get started on this roasted salmon in a Manuka honey glaze.
Ingredients for Roasted Salmon in a Manuka Honey Glaze
- Manuka honey glaze: 1/4 cup of Manuka honey
- 1 teaspoon of lime zest, grated
- 2 tablespoons of lime juice
- 1/2 teaspoon of cornstarch
- 1 teaspoon of Chile powder
- 1/8 teaspoon of cayenne pepper
- Salmon: 1 teaspoon of light brown sugar, packed
- 1/4 teaspoon of cornstarch
- 1/4 teaspoon of salt
- 1/8 teaspoon of black pepper
- 1 teaspoon of vegetable oil
- 1 (1.75- to 2-pound) skin-on, center-cut salmon fillet, about 11/2 inch-thick
Directions for Roasted Salmon in a Manuka Honey Glaze
- In a saucepan, whisk together the honey glaze ingredients, simmering over medium-to-high heat till it’s thickened, which should take around a minute. Remove the pan from the heat before covering to keep the glaze warm. After moving your oven rack into the middle spot, preheat your oven to 300 degrees Fahrenheit.
- Mix the sugar, the salt, the cornstarch, and the pepper together in a medium-sized bowl. Cut your salmon crosswise so you have four fillets. Cut three to four diagonal shallow slashes, roughly an inch apart, in each fillet’s skin side, but don’t cut the flesh. Pat the salmon dry using paper towels, rubbing your sugar mixture over the salmon’s flesh sides evenly.
- Heat the vegetable oil in an oven-safe, 12-inch non-stick skillet over medium-to-high heat till it’s just smoking. Put the salmon—the flesh sides down—into the skillet, cooking until it’s well-browned, which should take about a minute. Flip carefully, cooking the skin side of the salmon for about one minute.
- With the salmon off the heat, spoon the Manuka honey glaze over the fillets. Move the skillet into the oven, roasting till the center appears translucent still when you check with a pairing knife’s tip and it registers about 125 degrees (medium-rare), which should take between seven and ten minutes. From there, you can serve at your discretion.
- Nutrition info per serving: 365 calories, 123 from fat; 14g fat, 2g saturated and 0g trans); 109mg cholesterol; 254mg sodium; 20g carbs; 0g fiber; 19g sugar; and 39g protein.
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Photo By vanillaechoes