This Honey Garlic Salmon is a terrific way to serve salmon that is just sooooo crazy quick and soooo crazy delicious!
Yesterday, I think I said “Bula!!” about 200 times. Possibly 300. “Bula” means “hello” in Fijian and every resort worker, waitress, housekeeping staff, bus drivers, everyone has clearly been told that you must cheerfully call out “Bula!” accompanied by a big beaming smile if you come within talking distance of a tourist.
Heck, not even just talking distance. Calling distance is more like it.
And of course, I respond. Every time. How can you not respond to such happiness? Each time I walked from the sun lounge by the pool to the bathroom in the nearby restaurant, I received a “Bula!” about 8 times. From every waitress I passed, every cook in the open plan kitchen within calling distance. And I responded with a “Bula!” every time.
So 300 Bula’s in one day is entirely feasible. It’s only 10 am here in Fiji as I’m writing this, and I’m pretty sure I’ve said “Bula” 50 times already.
Part of the charm! You might get tired of saying it, but there is no denying that it adds to the friendliness that makes Fiji such a great holiday destination!
And from my holiday snippet to today’s recipe – HONEY GARLIC SALMON. This recipe is all about the sauce. Just four simple pantry essentials in the right proportions – soy sauce, honey, garlic and vinegar. I used to just whisk up the Sauce and pour it over pan seared Salmon. Then I started adding the sauce into the skillet with the salmon, and that’s even better, so I decided it was time to refresh this recipe (which I posted originally posted in March 2015!) plus I’ve added a recipe video.
In other news – new photography lights!! You may notice that these photos look a little different to my usual ones. Or maybe you don’t – if you don’t, that’s a GOOD thing!
I recently took the plunge and invested in some strobe photography lights. 99.9% of all photos on this site are taken with natural light. I’m not a natural light snob, it’s just how I learned food photography.
I actually love using artificial light. It’s much easier than natural light because you’re not at the mercy of mother nature. But it’s different. And it’s going to take some practice to learn how to use it in a way that truly replicates natural light. In a way where I can honestly look at a photo and cannot tell if it was taken with natural or artificial light.
I can tell these were taken with artificial lights. I don’t hate them – I wouldn’t have posted them if I was that unhappy. You wouldn’t believe the number of photos I scrap because I’m not happy with them! But I know I could have done better with natural light.
Onwards and upwards! Every day is part of a journey to continue to improve, to learn new things. And even if I’m not 100% happy with the photos, I am 1000% happy with the RECIPE! – Nagi xx
A terrific way to serve salmon that is just sooooo crazy quick and easy and soooo delicious!
- 4 tbsp honey
- 2 tbsp soy sauce (all purpose or light soy sauce)
- 1 tbsp white vinegar (or sub with any other vinegar except balsamic)
- 1 large garlic clove (or 2 small) , minced
- 2 salmon or trout fillets, skinless (6oz / 200g each)
- Olive oil
- Salt and pepper
- Sesame seeds
- Finely sliced chives or shallots/scallions
Take salmon out of the fridge 20 minutes before cooking. Pat salmon skin dry with a paper towel and sprinkle with salt and pepper.
Whisk together the Sauce ingredients in a small bowl.
Drizzle oil in a non stick fry pan and heat over medium high heat (or just under, if your stove runs hot). Place salmon in the pan, and cook the first side for 3 minutes. Turn, then cook the other side for 2 minutes, or to taste.
Pour Sauce over salmon. Cook for 1 minute or until it starts to thicken slightly. Check the side of the salmon to tell how cooked through the middle is - I like mine rare inside. (Note 1). If Sauce thickens too much before your salmon is cooked to your taste, just add water 1 tbsp at a time.
Remove onto serving plates.
Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.
1. I tell how cooked a salmon is by eye, looking at the side of the salmon. I like mine to be coral inside (rare to medium rare), not pale pink and fully cooked. You can use a thermometer if you want. Insert it into the thickest part - it should be 120F / 50C for medium rare or 130F / 55C for medium.
Remember, the salmon will keep cooking for a minute after removing from the pan.
2. Nutrition per serving, assuming all the sauce is used, which is may not be (a lot of it remains in the fry pan).
WATCH HOW TO MAKE IT
Honey Garlic Salmon recipe video!
LIFE OF DOZER
Receiving the usual daily reports from Dozer’s boarder, all is well and there are (apparently) no signs of separation anxiety. Hmph!!