Glazed Salmon Recipe

Cook potatoes

Place peeled and cut potatoes in a medium pot and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes depending on piece size.

Drain and mash

Drain potatoes thoroughly and return to the warm pot. Drain over low heat for 1–2 minutes to remove excess moisture.

Finish

Add 3 tbs butter and optional minced garlic to the potatoes. Mash with a potato masher or ricer until mostly smooth. Gradually stir in 1/2 cup warmed milk until desired creaminess is reached. Season with 1 tsp salt and 1/4 tsp black pepper. Keep warm, covered, while you cook the salmon and spinach.

In a small bowl combine 3 tbs honey, 2 tbs fresh lemon juice, 1 tsp lemon zest, 3 minced garlic cloves, 1 tbs soy sauce, and 2 tbs water. Stir to blend.

In a small saucepan over medium heat, bring the mixture to a gentle simmer for 1–2 minutes to meld flavors. Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk the slurry into the simmering glaze and cook for 30–60 seconds until slightly thickened. Remove from heat and set aside. The glaze should be glossy and coat the back of a spoon. Keep warm.

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper (divide evenly across fillets). Let sit 5 minutes while heating pan.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter is melted and foaming and oil is shimmering (about 1 minute), place salmon fillets skin-side down in the pan, spacing them so they aren’t crowded.

Cook skin-side down without moving for 4–5 minutes until the skin is crisp and you see the cooked color rising about two-thirds up the sides. Flip the fillets carefully with a spatula and cook the flesh side 1–2 minutes more (depending on thickness) until just opaque but still moist (internal temp ~125–130°F for medium-rare to medium).

Lower heat to medium-low and spoon 2–3 tbs of the warm lemon-honey-garlic glaze over each fillet; continue spooning pan juices and glaze over the tops for 30–60 seconds to form a sticky coating. Remove from heat and let rest 1–2 minutes. Taste and adjust with a squeeze of lemon if desired.

While salmon cooks, heat a separate large skillet over medium heat. Add 1 tbs olive oil. When hot, add 2 thinly sliced garlic cloves and sauté 20–30 seconds until fragrant but not browned.

Add the 8 oz baby spinach in batches, tossing with tongs as it wilts. Season with 1/2 tsp salt and continue cooking until all spinach is wilted but still bright green, about 2–3 minutes total.

Finish the spinach with 1/2 tbs fresh lemon juice and remove from heat. Keep warm.

Divide mashed potatoes among four plates (about 1/2–3/4 cup per serving). Top or offset with a portion of sautéed spinach.

Place a glazed salmon fillet over or beside the potatoes. Spoon any remaining glaze from the pan over the salmon and a little onto the potatoes if desired.

Garnish each plate with a sprinkle of chopped parsley and a lemon wedge. Serve immediately.