90 minutes
Delicious honey-glazed roasted salmon with a caramelized finish, perfect for gatherings.
Salmon, Skin-on, pinbones removed, belly fat trimmed
0 lb
tablespoons
tablespoons
each
1. Prepare the Salmon
Sprinkle the flesh side of the salmon generously with 1 tablespoon of kosher salt. Place the salmon in the refrigerator and let it rest for at least 1 hour, but no more than 4 hours.
2. Preheat the Oven
Adjust your oven rack so that it's about 7 inches from the broiler, then preheat your oven to 250 degrees Fahrenheit.
3. Prepare the Baking Sheet
Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Create a foil sling by folding a long piece of foil lengthwise into thirds. Spray the foil with vegetable oil spray.
4. Pat Dry and Brush with Honey
After the salmon has rested, pat it dry with paper towels. Place the salmon on the prepared foil sling and brush the flesh side with 2 tablespoons of honey.
5. Broil the Salmon
Place the salmon under the broiler and broil for 8-12 minutes, rotating the baking sheet halfway through. Keep an eye on the salmon; you want the surface to be lightly browned but not burnt.
6. Reduce Oven Temperature
Reduce the oven temperature back to 250 degrees and continue cooking the salmon for another 10-15 minutes, rotating halfway through. The salmon is done when the center of the fillet reaches an internal temperature of 125 degrees Fahrenheit.
7. Transfer and Serve
Carefully transfer the salmon to a serving platter using the foil sling, then discard the foil. Serve the salmon with fresh lemon wedges on the side.
Swap honey for maple syrup. Use Dijon mustard to add a tangy flavor. Choose chicken thighs or breasts as your protein. Incorporate fresh thyme into the glaze.
Combine honey with soy sauce, a hint of garlic, and a touch of Sriracha or hoisin sauce for an Asian-inspired glaze. Garnish with green onions and toasted sesame seeds.
Stick with honey or substitute with agave syrup for a vegan option. Choose tofu as your protein; press and drain it well before glazing. Incorporate sesame oil for an Asian twist. Add sesame seeds and green onions as a garnish after roasting.
Replace honey with brown sugar for a deeper molasses flavor. Use balsamic vinegar as your acid. Select pork tenderloin as the protein. Add a touch of rosemary or sage for an earthy note.
Replace some of the honey with orange or grapefruit marmalade for a tangy twist. Add a splash of lemon juice or zest into the glaze to brighten the flavor profile. Serve with thinly sliced lemon or lime rounds on top for a zesty garnish.
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