Hot Honey Butter Salmon

4 salmon fillets in pan garnished with spring onion and chilli flakes

Print Recipe

5 from 2 votes

This Honey Butter Salmon is sweet, spicy, sticky and outright DELICIOUS!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Western

Servings:

Calories: 499kcal

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Large Non-Stick Pan & Tongs
Wooden Spoon
Paper Towels
Sharp Knife & Chopping Board

Ingredients

4 boneless skinless Salmon Fillets, brought to room temp (preferably around 7oz/200g each)
1/3 cup / 110g Honey
6 tbsp / 3oz / 90g Butter, preferably unsalted (see notes)
2 tbsp Rice Vinegar (sub apple cider vinegar or other white vinegar)
1.5 tbsp Soy Sauce (not dark)
1 - 2 cloves of Garlic, finely diced
1/2 - 1 tsp Chilli Flakes (see notes)
Salt & Pepper, as needed
Olive Oil, as needed
finely diced Spring Onion, to serve (optional)

Instructions

Pat the salmon fillets dry with paper towels then season all over with salt & pepper.
Heat a drizzle of oil in a large non-stick pan over medium-high heat. Add the salmon upside-down and cook for 3mins, or until a golden crust forms. Flip them over and fry for 1 minute.
Move the fillets to the top of the pan and drop butter into the bottom of the pan. Tilt the pan and baste the salmon for 1-2mins, or until the other side starts to turn golden. By this point the salmon should be almost cooked in the centre (it will start to flake, also look at the sides). Remove and place to one side.
Lower heat to a low-medium and add in garlic and chilli flakes. Fry for 10-20seconds, just to catch the garlic before it browns. Stir in honey, vinegar & soy sauce. Keep stirring over a gentle simmer until the sauce thickens to a thin caramel consistency, 5mins or so. Check seasoning/spice at this point and adjust if needed.
Add the salmon back in and baste over the sauce. Serve with your preferred amount of sauce and finely diced spring onions. Enjoy!

Video

Notes

a) Butter - I typically use unsalted, just so you get more control over the saltiness of the dish. Not a huge deal if you've only got salted, just go easy when seasoning to taste. In all cases, ensure the butter is measured correctly (i.e 1 tbsp measuring spoons) just so you don't end up with too much butter.

b) Salmon - Important to get the salmon out of the fridge around 30mins before needed, just so it cooks through evenly. The salmon will continue cooking slightly when resting, so just keep that in mind.

c) Chilli Flakes - I'd recommend starting conservatively with 1/2 tsp, then adjusting more if needed. Much easier to scale the spice up than down!

d) Serving - Here I've served with Mash and Broccolini, but Green Beans and Rice also work nicely.

e) Calories - Based on just the salmon & sauce (not sides).

Nutrition