Honey Soy Salmon by Ree

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Honey Soy Salmon by Ree

DSC_4646If you’ve been reading my website for any length of time (ten years this week—whaaaa?) you will know that we aren’t exactly what you’d call a huge fish family.

In fact, we aren’t much of a fish family at all.

In fact, you will hardly ever catch us eating fish.

In fact, I can’t remember the last time a piece of fish entered our home.

Now let me clarify a couple of things! We love shellfish; we’ll eat shrimp to beat the band…especially if it’s served with a steak. Ha. We just don’t do much fish fish. While I love it, Marlboro and the kids don’t love it, so we just stay where many families in landlocked states live: In chicken and beef territory.

If you’re in a similar situation but ever happen to find yourself in the position of having a couple of beautiful pieces of salmon out of the blue, however, this is a tremendously delicious dinner that takes almost absolutely no time to make. Just the way I love to eat salmon (or any piece of fish, for that matter)—with a sticky sauce that’s got more flavor than I know what to do with.
DSC_4553Here’s what you need: Salmon fillets (these are Sockeye)…

DSC_4558Butter (and olive oil)…

DSC_4557Honey…

DSC_4556Low sodium soy sauce (I’ve made this before with regular soy sauce and it’s way too salty, man!)…

DSC_4555Limes…

DSC_4554And cilantro if you’ve got it! If you don’t, this dish doesn’t hinge on it or anything.

DSC_4568Start by sprinkling the salmon with salt…

DSC_4569And pepper.

DSC_4573This is purely a personal choice: You can slice off the skin (or have the butcher do it) or leave it on. I’m a skin girl, so I’m leaving it on.

DSC_4580Heat some olive oil and a little bit of butter in a nonstick (if you have it) skillet over medium to medium-high heat. Add the salmon, skin side down (if you left the skin on; if you didn’t leave the skin on, just put the prettiest side down first), and cook it for a good 4 to 5 minutes in order to get that skin nice and crisp. Watch it and don’t let it burn, and don’t let the salmon cook to smithereens. If you keep the heat on medium to medium-high (depending on how hot your flame gets), it should be fine!

DSC_4583Carefully flip the salmon over to the other side and cook it for another couple of minutes.

DSC_4584I flipped them back over just to show what it looks like if you take off the skin before cooking. Hard to pass up that gorgeous salmon color!

Okay, after the cooking time, remove the salmon to a clean plate…

DSC_4586Then add a little more butter to the pan…

DSC_4588Along with some honey…

DSC_4593Some soy…

DSC_4595And plenty of lime juice. Yum!

DSC_4600Stir it together and let it bubble up and thicken over medium heat for a couple of minutes. Give it a taste and make sure the balance of flavors is just what you want. I wound up adding a touch more honey and soy since the limes were juicy; you really want that sweet/soy/acid perfection!

DSC_4606Return the salmon to the pan, either skin side up or down—up to you! Spoon the glaze over the top…

DSC_4610And keep going…

DSC_4615Until it’s a sticky-sweet mess. I’m getting hungry!

Of course, what else is new?

DSC_4619Meanwhile mix together some cooked rice with a squeeze of lime. You can even zest in some of the lime zest if you’re feeling dangerous.

DSC_4620Spoon it onto a plate…

DSC_4627Add a piece of salmon…

DSC_4631And spoon the drippy, sticky sauce over the top.

DSC_4635Spoon on enough to seep down into the rice below.

DSC_4639Then just add some chopped cilantro…

DSC_4640And a wedge of lime for an extra squeeze or two…

DSC_4650And dinner is served!

DSC_4652Heavenly! And so darn easy, you won’t be able to see straight. Make it for friends, make it for family…or just make it for yourself.

You deserve it!