Tender salmon fillets with caramelized honey crust, with a hint of garlic and topped with green onions. Clean, simple and delicious! I served this honey garlic salmon a meal prep style – with cooked quinoa and steamed broccoli.
This is how athletes eat. At least, that’s what Instagram tells me.
Living in Pacific North West, we have access to the best salmon in the world. This is sockeye salmon, one of the best you can get. Fisheries of Canada allow fishing for it only once in four years. All my boys love salmon, so this year we stocked up – 23 fish, about 8 – 10 lbs each. This is our only chance because it gets quite pricey at the store. You can use any salmon available to you.
I had a whole salmon, which took me about 15 minutes to fillet, super easy. I also doubled the recipe because we love leftovers.
We are always baking or grilling the salmon (hello, lime ginger salmon and Thai salmon). Since making this honey garlic salmon today my new favourite salmon cooking method is cooking it in a skillet. You are guaranteed to get that crispy caramelized salmon that is often served at high end restaurants and charge you an arm and a leg for it. Even the skin is delicious, proof – salmon stir fry. No, I get the atmosphere and service, I love it. I wish I could afford it once a week. Sigh.
You need only 15 minutes to marinate the salmon. I even didn’t refrigerate it because this way the marinade penetrates the fish quicker. Make sure to place the bag on a counter with flesh side down.
Optional meal prep: While salmon is marinating, cook quinoa as per package instructions. To cook broccoli, in a medium pot bring water to a boil, add a pinch of salt along with broccoli, and cook for 3-4 minutes. Drain and place ice on top to stop the cooking process. Drain again. That’s it. Eating clean is easy, especially if you make enough for leftovers that last up to 5 days refrigerated. Enjoy!
- 2 tbsp honey
- 1 tbsp lemon/lime juice (freshly squeezed is best)
- 2 - 3 large garlic cloves, crushed
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6 x 3 oz each salmon fillets, skin on/off
- 1 - 2 tsp avocado oil or coconut oil
- 2 green onions, finely chopped
- In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper. Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.
- Preheat large non-stick skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes. Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step. Serve hot garnished with green onions, alongside quinoa and steamed broccoli - my favourite.
To make a full meal (optional): While salmon is marinating, cook quinoa per package instructions. To cook broccoli, in a medium pot bring water to a boil, add a pinch of salt along with broccoli, and cook for 3-4 minutes. Drain and place ice on top to stop the cooking process. Drain and serve. That's it. Eating clean is easy, especially if you make enough for leftovers that last up to 5 days refrigerated.
Servings Per Recipe: 6
Amount Per Serving = 1 fillet:
Total Fat: 8.3 g
Cholesterol: 52.5 mg
Sodium: 234.1 mg
Total Carbs: 6.0 g
Sugars: 5.8 g
Dietary Fiber: 0.0 g
Protein: 18.0 g
WW Points+: 4