Honey Lemon Salmon
Tender pan-fried salmon fillets in a sweet, tangy and glossy honey lemon sauce. The perfect easy 20 minute dinner!
Servings: 4
Equipment
- Sharp Knife & Chopping Board
- Paper Towels/Kitchen Roll
- Large Non-Stick Pan & Tongs
- Wooden Spoon
- Jug (for stock)
Ingredients
Salmon
- 4x 4-5oz/120-150g boneless skinless Salmon Fillets (see notes)
- 1/2 tsp EACH: Salt, Black Pepper
- 1/4 tsp Garlic Powder
- 1 tbsp / 15g Unsalted Butter
- 1/2 tbsp Olive Oil
Sauce
- 1/2 cup / 120ml Chicken Stock
- 2 1/2 tbsp Honey
- 1 large Lemon (see notes)
- 2 1/2 tbsp / 40g Unsalted Butter (keep in the fridge until needed)
Garnish
- finely diced Fresh Chives (see notes)
- Cracked Black Pepper
Instructions
- Slice two thin circles in the centre of the lemon, then halve both of them to create 4 half moons (to serve). Use the remaining lemon to squeeze 1 1/2 tbsp of juice.
- Pat the salmon fillets dry with paper towels/kitchen roll, then season both sides with the salt, pepper and garlic powder.
- Place a large non-stick pan over medium-high heat and add the oil. Melt in the butter, then once hot, add the salmon presentation side down. Fry both sides for around 3 minutes, or until they build up a golden crust and the salmon is almost cooked through the centre, then remove and place on a plate to one side.
- Turn the heat down to medium and stir in the stock, honey and lemon juice. Add the cold butter and swiftly stir until it blends into the sauce. Keep stirring and simmering until the sauce reduces and thickens to a glossy consistency. If the sauce looks like it's splitting at all, just lower the heat and keep swiftly stirring. The sauce will be light, but thick enough to spoon over the salmon and not watery at all.
- Stir in the resting juices from the salmon and simmer to re-thicken if needed, then season to taste with salt (generously if needed). Add the salmon to the pan, place the lemon slices on top and baste in the sauce.
- Serve the salmon with the sauce drizzled over the top, then garnish with chives and more black pepper.
Video
Notes
a) Salmon - timings will depend on the thickness of the salmon. It will continue cooking slightly as it rests and when added back to the pan, so if you're in any doubt, I recommend taking it out of the pan early (much easier to carry one cooking than try to revive overcooked salmon).
b) Lemon - I find 1 1/2 tbsp works perfectly. If you want it more lemony, I recommend squeezing more over at the end.
c) Consistency - The end result should be a very light syrupy consistency. It’ll be pretty watery at the start, but the butter helps emulsify the sauce and thicken it slightly. As the stock begins to evaporate, the honey will also begin re-thickening. Reducing the sauce is important otherwise it ends up watery and won't stick to the salmon at all.
d) Pepper - Lemon and pepper is a match made in heaven, so I like a good bit of pepper in this recipe. I highly recommend the 1/2 tsp for the salmon, then any more is optional (i.e. the garnish).
e) Chives - These add an important final pop of flavour and colour, so I highly recommend adding them. If for whatever reason, you don't like chives, fresh parsley is a 2nd best option.
f) Calories - Whole recipe divided by 4.
Nutrition
Calories: 317kcal | Carbohydrates: 12.17g | Protein: 26.09g | Fat: 18.3g | Saturated Fat: 8.222g | Polyunsaturated Fat: 1.614g | Monounsaturated Fat: 5.783g | Trans Fat: 0.487g | Cholesterol: 87mg | Sodium: 502mg | Potassium: 493mg | Fiber: 0.2g | Sugar: 11.23g | Vitamin A: 488IU | Vitamin C: 4.7mg | Calcium: 17mg | Iron: 0.62mg