Honey Peppered King Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. If the fillets are thick, score the skin lightly in two shallow diagonal cuts to prevent curling.

Place fillets skin-side down on a rimmed baking sheet or large plate. Season evenly with kosher salt, then sprinkle smoked paprika and garlic powder over the flesh side.

In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice. Brush or drizzle this over the flesh side of each fillet to help the dry seasonings adhere and add brightness.

Sprinkle the 2 tsp of freshly ground black pepper evenly over the flesh of the fillets (this is the primary pepper on the fish). Let the fillets sit at room temperature for 10–15 minutes while you make the glaze (or refrigerate up to 30 minutes).

Make glaze

In a small saucepan over low heat, combine the honey, Dijon mustard, soy sauce, rice wine vinegar, 1 tsp freshly ground black pepper, and the 1 tsp cracked mixed peppercorns. Warm gently, stirring, until the honey is fluid and the mixture is glossy, about 2–3 minutes. Do not boil.

Remove from heat and whisk in the unsalted butter until incorporated. Taste and adjust balance — add another 1/2 tsp soy sauce for saltiness, or a squeeze of lemon for brightness, if desired. Keep warm.

Two cooking options: pan-sear then finish in oven, or broil/oven roast. Preheat accordingly: oven method — preheat broiler to high with oven rack 6 inches from the heat; oven roast — preheat to 425°F (220°C); pan-then-oven — preheat oven to 425°F (220°C) and heat a large oven-safe skillet over medium-high heat.

Pan-sear + finish in oven (recommended for crisp skin)

Pat the salmon skin dry again. Add 1 tsp olive oil to the hot skillet. Place fillets skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Sear without moving for 3–4 minutes until skin is deeply golden and crisp. Flip the fillets and brush 1/2 of the warm honey-pepper glaze over the flesh side. Transfer the skillet to the preheated 425°F oven and roast 4–6 minutes for medium (internal temp ~125–130°F / 52–55°C) depending on thickness. Remove when done.

Broil method (faster, still great)

Line a baking sheet with foil and oil lightly. Place fillets skin-side down on the sheet. Brush 1/2 of the warm glaze over the flesh. Broil 5–8 minutes, watching closely, until the glaze is bubbling and the fish flakes at the thickest part (internal temp ~125–130°F for medium).

If using straight oven roast at 425°F, place fillets skin-side down on a lightly oiled baking sheet, brush with 1/2 glaze, and roast 8–12 minutes depending on thickness.

When salmon is nearly done, spoon or brush the remaining warm honey-pepper glaze over the flesh to create a glossy finish. Let rest 2 minutes on the baking sheet or pan; carryover heat will finish cooking.

Transfer fillets to a serving platter or individual plates skin-side down. Sprinkle chopped fresh parsley over the top and finish with an optional pinch of flaky sea salt. Serve each fillet with a lemon wedge to squeeze over just before eating.