Sweet-tea Salmon Recipe

Make the sweet tea

Brew 1 cup of very strong black tea (use 2 tea bags or 2 tbs loose) and let steep for 5 minutes. Strain and cool to room temperature if brewed hot. You should have about 1 cup of liquid.

Prepare glaze

In a small saucepan over medium heat, combine the brewed tea, 3 tbs brown sugar, 2 tbs honey, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp soy sauce, and 1 tsp minced garlic. Stir and bring to a gentle simmer. Reduce heat to low and simmer, stirring occasionally, until slightly thickened and syrupy, about 6–8 minutes. Taste and add 1 tsp fresh lemon juice to brighten. Remove from heat and keep warm. The glaze should coat the back of a spoon.

Season salmon

Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil and season skin side and flesh side with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear and glaze salmon

Heat a large oven-proof skillet over medium-high heat until hot. Place salmon skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Sear without moving until skin is crispy and releases easily, 4–5 minutes depending on thickness. Flip the fillets and brush the cooked sides with a generous spoonful of the sweet-tea glaze. Transfer the skillet to a preheated 400°F (200°C) oven and roast 5–7 minutes more, or until salmon reaches desired doneness (internal temperature 125–130°F / 52–54°C for medium). Remove from oven and brush once more with glaze. Let rest 2 minutes before serving.

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with 2 tbs olive oil, 3 tsp salt, 1/2 tsp black pepper on a rimmed baking sheet in a single layer, cut side down. Roast on the middle rack, undisturbed, for 18–22 minutes until deeply browned and crispy on the edges. During the last 2 minutes, switch to broil if you want extra blistering—watch closely. Remove from oven, sprinkle with 1 tsp lemon zest and 2 tbs shaved Parmesan if using, and keep warm.

While Brussels roast, toss the sweet potato cubes with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a separate baking sheet and roast at 425°F (220°C) for 20–25 minutes, turning once, until fork-tender and edges caramelized. Keep warm with Brussels sprouts.

Heat a large skillet over high heat. Add 1 tbs unsalted butter and 1 tsp olive oil. When butter foams, add 1.5 cups corn kernels in an even layer and let cook undisturbed for 2–3 minutes so kernels blister and brown. Stir and cook another 2 minutes.

Add 1/2 cup diced red bell pepper and 1/4 cup diced red onion to the skillet. Sauté 2–3 minutes until peppers are softened but still bright. Add 1/2 cup halved cherry tomatoes and 1 tsp fresh thyme. Season with 3/4 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes more until tomatoes just begin to wilt. Remove from heat and stir in 1 tbs fresh basil if using.

Divide roasted sweet potatoes and crispy Brussels sprouts among 4 plates. Spoon blistered corn succotash alongside. Place one glazed salmon fillet on each plate, skin-side down. Spoon any reserved glaze from the pan over the salmon.

Garnish each plate with microgreens or chopped parsley and a lemon wedge. Serve immediately.