Anne Burrell's Honey Garlic Salmon
Honey Garlic Salmon
- 4 6-Oz Salmon Fillets
- 2 Cloves Garlic Smashed and finely chopped
- 1 Inch Ginger Grated
- 2 Tbsp Rice Wine Vinegar
- 1/2 Cup Soy Sauce
- 1/2 Cup Honey
- 1-2 Tsp Sambal Optional
- Canola Peanut or Other Neutrally Flavored Oil for Cooking
1.Preheat the oven to 375 degrees.
2. Coat a pan liberally with oil and bring to a medium high heat. Pat the skin of the salmon dry with a paper towel. PAT IT DRY!! This will help get really crispy salmon skin. Working in batches, place 2 fillets in the pan skin side down. While the fish is cooking, GENTLY press the fish down to keep the skin in contact with the pan. Cook the salmon until the skin is very crispy and brown, about 2-3 minutes. Transfer the salmon to a sheet tray, SKIN SIDE UP! Repeat this process with the remaining two fillets. Add more oil to the pan if needed. Place in the preheated oven for 4-5 minutes or until the fish reaches in internal temp of 130-135 degrees. Remove from the oven and reserve.
3. While the salmon is in the oven make the sauce. Ditch the oil from the pan and add fresh oil to coat the bottom of the pan. Toss in the garlic and ginger, cook for 1 minute. Add the soy and rice wine vinegar. Bring the liquid to a boil and turn off the heat. Stir in the honey and Sambal if using.
4. Place the salmon in the sauce, turn it over to coat. Transfer the salmon to serving dishes and spoon the remaining sauce over the salmon.