Nutritional values are estimates per serving
Sticky, sweet, garlicky, on the table in 15 minutes. Weeknight dinner gold. Everyone will think you did something difficult.
What you need 🛒
For best results marinate the chicken for at least 30 minutes before cooking, or up to 4 hours in the fridge
How to make it 👨🍳
Pat the Salmon fillets dry with kitchen paper and season both sides with Salt and black pepper.
Mix the Honey, Garlic cloves, Soy sauce, Apple cider vinegar, and a pinch of Cayenne pepper together in a small bowl to make the glaze.
Heat the Olive oil and Unsalted butter in a non-stick pan over medium-high heat until the butter is foaming.
Add the salmon skin-side down and press each fillet gently with a spatula for the first 30 seconds so the skin makes full contact with the pan.
Cook without moving for 4–5 minutes until the skin is deep golden and crispy, and the flesh has turned opaque about halfway up the side.
Flip the fillets and cook for 2 minutes more.
Pour the honey-garlic glaze into the pan around the salmon. It will bubble and caramelise quickly — spoon it over the fillets continuously as it does.
Serve with Lemon wedges and parsley alongside.
