Beeside Recipe

Prep and season salmon

Pat salmon fillets dry with paper towels. Sprinkle both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you make the glaze (this helps even cooking).

Make the glaze

In a small saucepan or a heatproof skillet over low heat, combine 1 tbsp raw honey, 2 tbsp unsalted butter, 1 tbsp soy sauce, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp grated ginger and 1/4 tsp red pepper flakes. Warm gently, stirring, until butter melts and the mixture emulsifies into a glossy glaze, about 2–3 minutes. Remove from heat and keep warm.

Sear the salmon

Heat 2 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press lightly with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish with glaze

Flip the fillets carefully and cook the flesh side for 1–2 minutes. Spoon the warm honey-butter glaze over the tops frequently so it forms a sticky coating and cooks for another 1–2 minutes until internal temperature reaches about 125–130°F (52–54°C) for medium; cook a little longer if you prefer fully done. Transfer salmon to plates, spoon any remaining glaze from the pan over the fillets.

Prepare salad components

While salmon rests, toss 4 cups mixed baby greens with 1/2 cup thinly sliced cucumber, the segments of 1 orange (or grapefruit), 1 tbsp chopped fresh dill and 2 tbsp toasted sliced almonds in a large bowl.

Make the citrus vinaigrette

In a small jar or bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp sea salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Dress the salad

Just before serving, drizzle the citrus vinaigrette over the salad (start with half and add more to taste) and toss gently to coat evenly.

Divide the glazed salmon among 4 plates and place a generous portion of the citrus-herbed salad alongside each fillet. Garnish with lemon wedges and a sprinkle of chopped fresh parsley. If you like a sweeter finish, drizzle up to 1 tsp extra honey over each fillet. Serve immediately.