Honey-glazed Salmon
- Energy Kcal 850
- Carbohydrates g 86.4
- of which sugars g 27.4
- Protein g 33.9
- Fats g 41
- of which saturated fat g 14.25
- Fiber g 4.6
- Cholesterol mg 95
- Sodium mg 1031
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
- Note + the time for marinating the salmon
PRESENTATION
Salmone glassato al miele. So good, right? It’s perfect when you're craving something special but pretty simple to make. This honey glazed salmon? It blends different culinary styles, bringing in flavors from a sweet and tangy marinade with honey, fresh lime juice, and orange juice. The balance here is key: citrus gives a fresh kick, honey adds sweet richness, and then a touch of chili or pepper brings gentle heat.
Now, while you might not find this in traditional Italian trattorias, it’s really popular worldwide. Especially where bright, zesty flavors are a hit. The salmon fillet soaks in the marinade, then it hits a hot grill—creating a crispy outside while keeping the inside nice and moist. And that first bite? Really really satisfying, combining sticky glaze, citrus, and a bit of char.
Dinner doesn’t have to be fancy to taste amazing. This easy salmon recipe proves that. The method? Straightforward enough for a weeknight meal, but the flavors make it feel like a special occasion. People love pairing it with simple greens or roasted veggies—can't go wrong—but it really goes with pretty much anything.
The marinade, packed with orange and lime, offers a fresh twist, making it different from other quick dinner ideas. And look, it's a smart choice if you're looking for a healthy salmon recipe—you're using fresh ingredients and getting an omega-3 boost. Some folks even tweak the sauce with a bit of soy sauce or garlic butter for extra layers. However you serve it, this salmon brings a touch of golden color and a ton of flavor to the table. Really brings it. It's a go-to for anyone who loves big, tender bites and a hint of sweetness in their seafood.
Whether for a casual dinner or something more celebratory, this dish brings both ease and enjoyment to the meal. And the sauce? Seriously good.
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INGREDIENTS
- Ingredients for 4 salmon fillets
- Salmon steaks 1.3 lbs (600 g) - Norwegian
- Lime 1 - juice and zest
- Oranges 1 - juice and zest
- Soy sauce 2 tsp (10 g)
- Honey 0.3 cup (100 g)
- Thyme 2 sprigs
- Extra virgin olive oil 2 tbsp (30 ml)
- Fine salt 1 pinch
- Black pepper to taste
- for the vegetable broth
- Water 6.3 cups (1.5 l)
- White onions 1
- Carrots 1
- Celery 1 rib
- Coarse salt 3 tsp (15 g)
- for the pilaf rice
- Basmati rice 1.6 cups (300 g)
- White onions ½ - (small)
- Butter 5 tbsp (70 g)
- Vegetable broth 3.3 cups (800 ml)
- Cinnamon sticks 1
- Cloves 5
How to prepare Honey-glazed Salmon
To prepare the honey-glazed salmon, start by cleaning the fish. Run your fingertip along the salmon flesh to check for any remaining bones, and remove them with kitchen tweezers if necessary 1. Cut the thicker part of the fillet 2, remove the skin, and then divide the salmon into 4 fillets of approximately 5 oz each 3.
Then proceed to prepare the marinade: squeeze the lime 4 and the orange 5 and strain the juice of both with a strainer 6.
In a large, shallow baking dish, pour the citrus juice, soy sauce 7, honey 9, and oil. Grate the lime and orange zest 9.
Add the grated citrus zest 10 along with thyme leaves 11; season with salt and pepper to taste, then mix well with a fork 12.
Place the salmon fillets side by side in the marinade 13 and refrigerate to marinate for about 30 minutes, covered with plastic wrap. Meanwhile, you can prepare the pilaf rice: bring a pot of salted water to a boil (which will be used to prepare the Vegetable broth) and meanwhile, rinse the rice several times under cold running water to remove the starch 14. In a large pot, melt the butter cut into pieces 15.
and sauté the finely chopped onion for at least 8-10 minutes 16. When the onion becomes translucent (it should not brown), add the cinnamon and cloves 17. Sauté for 2 minutes, then add the washed and drained rice 18, toasting it for another 5 minutes.
Cover the rice with the hot vegetable broth you prepared 19, seal with a lid without vents 20, and let cook for 18 minutes on low heat, until the broth has been absorbed. Once ready 21, turn off the heat and fluff the pilaf rice with a fork.
At this point, heat the grill pan very well, then cook the salmon fillets, turning them on each side for about 1 to 1.5 minutes 22, so they remain crispy on the outside and tender and pink on the inside. Once ready 23, place the salmon fillets on a serving plate and plate the pilaf rice using an 8 cm (about 3 inches) mold; finally, you can serve and enjoy the honey-glazed salmon 24.