Honey-Hot Sauce Salmon-Member


Honey Hot Sauce Salmon


Serves 2

PREP: 10 minutes

COOK TIME: 16-20 minutes

TOTAL TIME: 30 minutes


Salmon is such a versatile fish, and this dish really brings out its juicy savoriness. Hot sauce, white pepper, and honey pack big flavors into this dish—and even if you aren’t a fan of spicy foods, the balance between spicy and sweet creates a delicious flavor profile that can be adjusted to your palate.


INGREDIENTS


1 lb salmon filets (one piece or two, depending on the cut)

½ C honey, plus more for drizzling

½ C hot sauce (for this dish, choose a sauce on the sweeter side, such as Frank’s)

Sea salt

1 Tbsp. Avocado oil

1 Tbsp. Olive oil

6 bulbs fresh garlic

1 Tbsp. ground white pepper, plus 1 tsp.

1 Lemon, thinly sliced

Minced chives for garnish


  1. Debone salmon (if applicable) and pat the filet dry it with a paper towel.

  2. Season both sides of the salmon generously with salt and white pepper, approximately 1 tsp. of each. Next, coat the fish on both sides with 1 Tbsp. avocado oil.

  3. In a small bowl, mix the hot sauce and 1/3 C honey, whisking lightly until well-blended.

  4. Peel and grate the garlic bulbs before adding to the honey and hot sauce mixture. Add 1 tablespoon of olive oil and one teaspoon of white pepper to the sauce mixture and stir.

  5. Preheat a heavy bottomed nonstick skillet on the stove to medium high heat.

  6. Place the salmon skin side down on the hot pan, and baste the top with approximately ½ of your sauce mixture. Drizzle more honey on top of the fish. Cook for 2-3 minutes, basting pan sauce over top occasionally.

  7. Flip the salmon over in the pan and baste the salmon again with the pan sauce. Drizzle a small amount of honey over the basted fish. Cook for another 3 minutes or until the edges of the fish begin to blacken and the hot sauce mixture turns sticky.

  8. Turn the heat down to a low setting and continue basting with the pan sauce as the fish cooks, stirring and basting occasionally. When the sauce is mostly evaporated, add the other half of the hot sauce mixture to the pan.

  9. Cook the salmon for 10-14 minutes on low heat until it is cooked through (to test this, press lightly on the fish with a fork—when it is done, it should flake apart along the white lines of fat). When it’s done, the fish will have a honey caramelized crust around the edges, and the salmon skin should slide right off (though it’s perfectly delectable if you prefer to leave it on!). Plate atop your lemon slices and top the fish with chives. Finish with one final honey drizzle and a splash of hot sauce. Serve immediately.

Perfect Pairings:


Option 1- Rice pilaf & Broccolini

Option 2- Pan Fried Radishes & Garlic Asparagus


Wine Paring:


Pinot Gris or Chardonnay



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