• Melinda O'Malley Keckler

Skillet-Glazed Salmon

Updated: Mar 8

Just two simple ingredients, which are likely in your fridge and pantry today, are all that's needed to create a perfectly cooked, glazed salmon meal. Grab your favorite skillet and be ready to enjoy some of the best salmon you've ever had.

Skillet-Glazed Salmon

By Melinda Keckler, CrinkledCookbook.com


1/4 cup olive oil

1-2 pounds fresh salmon, (about half pound per person), cut into serving size fillets

1 tsp soy sauce, per fillet

1 tsp honey, per fillet

salt and pepper


Garnish with fresh chives, fresh dill and serve with lemon wedges and Avocado Tarter Sauce.


Place olive oil in a cast iron skillet over medium/high heat on the stove. Once the oil starts shimmering, add salmon fillets skin-side down. Add a few dashes of soy sauce (about one tsp) and a squeeze of honey (about one tsp) on top of each fillet and sprinkle with a little salt and pepper. Reduce heat to medium, cover pan and cook for 4 minutes. Remove lid and carefully flip over each fillet, cook for another minute uncovered. This is the point where the fillet will get seared and the honey and soy sauce will create a glaze. (Don't worry if the salmon skin is blackened and crispy when you flip it over. The glaze on the fillet will be perfect once you remove it from the pan.)


Remove from skillet and serve right away. Garnish with chives, a sprig of fresh dill, lemon wedges and Avocado Tarter Sauce.


Note: Some of the links in the recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to and recommend things or ingredients that I use and love.





After I made this for the first time my family asked "why haven't we always been cooking salmon this way?" Haha. The addition of soy sauce and honey is one of my Dad's ideas, though he usually likes to broil salmon instead of skillet frying it. I love to cook with cast iron and using a cast iron skillet with this recipe helps make it a winner every time.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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