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Ingredients
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Salmon
Hot Honey Glaze (Low-Sodium)
Finishing & Garnish
Method
Salmon
- 1
Bring salmon to room temperature
Remove salmon from the refrigerator 15 minutes before cooking so it cooks evenly.
- 2
- 3
Season
Pat the salmon fillets dry with paper towel. Lightly season the flesh and skin sides with freshly ground black pepper (about 1 tsp total). Do not add salt or use minimal if desired to keep low-sodium profile.
- 4
Sear skin-side down
Place salmon fillets skin-side down in the hot skillet. Press gently with a spatula for 10 seconds to ensure full contact. Cook undisturbed for 4–5 minutes, until the skin is crisp and the fillet is cooked about two-thirds of the way up the sides.
- 5
Flip and lower heat
Carefully flip the fillets and reduce heat to medium. Cook the flesh side for 2–3 minutes more until the internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium, or longer to your preferred doneness.
Hot Honey Glaze (Low-Sodium)
- 6
Combine glaze ingredients
While the salmon cooks, combine 3 tbs honey, 1 tbs apple cider vinegar, 1 tbs lemon juice, 1 tsp red chili flakes, 1 tsp smoked paprika, 1 tsp garlic powder, and 2 tbs water in a small saucepan or heatproof bowl.
- 7
Warm and reduce
Place the saucepan over low heat and warm gently for 2–3 minutes, stirring to dissolve and combine. Let the mixture come to a gentle simmer for 1–2 minutes until slightly thickened. Taste and adjust heat by adding more chili flakes sparingly if desired. Remove from heat; the glaze should be pourable but cling to a spoon.
- 8
Finish glaze
If the glaze thickens too much, stir in an extra teaspoon of water. Keep warm until ready to glaze the salmon.
- 9
Finishing & Garnish
- 10
Rest
Remove the salmon from the pan and transfer to a serving platter. Let rest for 2 minutes to allow juices to redistribute.
- 11
Garnish and serve
Drizzle any remaining glaze over the fillets. Sprinkle chopped fresh parsley and optional toasted sesame seeds on top. Serve immediately with lemon wedges on the side for squeezing.