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Home Salmon

Lemon Honey Glazed Salmon

By:Nagi
Published:8 Nov '17Updated:4 Apr '23
131 Comments
Recipe v Video v Dozer v

Simplicity at its best – a seasoned salmon fillet with the most incredible lip smackingly delicious honey lemon sauce. And it’s super fast – if this Lemon Honey Glazed Salmon takes you more than 8 minutes to make, you’ve overcooked the salmon!

If this Lemon Honey Glazed Salmon takes more than 8 minutes to make, you've overcooked the salmon. That sauce is lip smackingly delicious! www.recipetineats.com

“I can’t THINK!!” I wailed dramatically, as I ran back and forth between the table of fresh produce and the pantry, trying to decide what to make for the Huon Salmon Mystery Box Cook-Off. “I can’t perform under pressure!!!”

So, it seems my recent trip to Tasmania to spend a weekend with the wonderful folk of Huon Salmon was an eye opener not just about salmon farming in Australia, but also myself. Specifically, that I can’t cook under pressure. And that I will therefore never be on one of those TV reality cooking shows. Can you imagine?? I’d be flapping around like a lunatic, always the one with the messiest work station, dropping things, food flying everywhere as I chop manically, pots banging and clanging….

OK, so it might make good TV viewing. But it would be bad for my blood pressure!! 😂

No chance I would have remembered to take photos mid Cook-Off craziness!
Yellow is not my colour…..

These work trips I take. They are not junkets, they are not fancy tours where I’m pampered and swan around with a posse. Nope, the schedule is full, early starts and late finishes. I’m a guest of the client and more importantly, I’m there to learn.

And cutting through the enormous amount of information I absorbed over that weekend, here’s the core of what I came away with:

Huon Salmon is the freshest in Australia

And that’s not a marketing speel. It’s because Huon Salmon are the only salmon farmers in Australia who have a dedicated team that harvests through the night so their salmon is first to market. Every other salmon farmer harvests during the day, which means they are sitting overnight on ice before being transported to the markets.

PS Just for some context, Huon Salmon is based in Tasmania which is the southern most island state in Australia with a climate similar to Scotland. i.e. COLD. The salmon love it. The harvesters are seriously rugged up.

Many Australians may well remember that ethical salmon farming was brought to the attention of the public when the Four Corners TV show aired an investigation into salmon farming in Australia. Overcrowding, chemical colouring and suffering natural environments were revealed and the public was shocked.

I mean, we’re talking about Australia’s favourite fish here!

I’m not going to name and shame, but let me say this: The founders of Huon Salmon, Frances and Peter Bender, have been extremely vocal about ethical salmon farming. To the point of controversy within the industry and their peers.

They’re the good guys.

They’re the Tassie local farmers who are fiercely protective of the beautiful Tasmanian natural environment.

They’re the ones who have so much pride in producing the best and the freshest salmon in Australia that they decided to harvest the salmon in the middle of freezing cold winter nights, when temperatures can drop to zero degrees, just to minimise the hours between the time the salmon leaves the water and ends up at the markets.

And if you need further proof, here is another cool fact: Huon Salmon is highly prized by the Japanese and we all know that the Japanese know their fresh fish!! Truly, it’s believed that because Huon Salmon are raised in a stress free environment, the flesh is softer. While you and I may not have a refined enough palette to know, let me tell you that the sushi masters in Japan certainly know.

It’s pretty cool to think that I may have seen sushi chefs buy Huon salmon when I visited the famous Tsukiji Fish Markets in Tokyo!  😂 (Another pretty cool fact: Huon Salmon harvested in Tassie in the wee hours of the morning land in Japan that evening. Pretty cool, huh?)

Tsujiki Fish Markets - Tokyo Japan

So, getting back to the opening dramatics, in between a tour of the Huon Salmon Farm and my endless questions, we* had a Mystery Box Cook Off. We were given a table of selected produce and whatever was in the pantry, unlimited Huon Salmon (oh my oh my, it was a Salmon Lovers’ Dream!) and we were given the challenge of making a feast for the midnight Salmon Harvesting Team using what we were given.

* We, being Chef Massimo Mele, Lyndi Cohen of the Nude Nutritionist (you might recognise her from the TODAY show!), and Gastrology (Melbourne’s leading restaurant reviewers – no photos, no names, anonymity is their thing!)

Me, I lost the plot. Chef Massimo was laughing as I ran back and forth across the kitchen, so much activity happening at my work station yet nothing was being produced because I didn’t actually know what I was going to make.

And I’m so embarrassed to admit – Mama came to the rescue.

Yep, I used her Teriyaki sauce recipe to make Teriyaki Salmon. 🙂

And here’s our romantic dinner with 14 Salmon Harvesters. 🙂

“I WANT A REPLAY!!!!”

I really want to be that poised, Nigella-like cook who can produce an array of dishes without a bead of sweat, without my cheeks turning red, without my hair mysteriously turning into frizz midway through cooking.

Alas, such is not the case.

And yes, at the end of the Cook Off, I may have declared “I want a replay!”. I lay in bed at the hotel that evening, thinking of all the other things I could have made. And I decided to redeem myself by having my own little Cook Off.

So on the way home, I picked up some fresh Huon Salmon and nothing else (oh wait – I got some treats for Dozer too. 🙂 ) Went home and challenged myself to make something fabulous using just what I had.

Here’s what I came up with – Lemon Honey Glazed Salmon. The salmon is dusted with a seasoned flour for extra flavour + to make it slightly crispy and give the sauce something to really cling onto. The sauce is sweet, but not too sweet (there’s only 2.5 tbsp of honey in it) and balanced out by the tang from fresh lemon.

I made this 3 times in 2 days. The homeless man at the dog park had it for lunch and dinner 2 days in a row and he loved it. I think you’ll love it too. – Nagi xx


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If this Lemon Honey Glazed Salmon takes more than 8 minutes to make, you've overcooked the salmon. That sauce is lip smackingly delicious! www.recipetineats.com

PS Australia! Remember to ask your fish monger – “Is that Huon Salmon?” It’s available Australia wide, and I haven’t noticed a price difference between Huon Salmon and other brands. Huon Salmon is prized by Australian restauranteurs, and it’s the freshest salmon available in Australia. N x

If this Lemon Honey Glazed Salmon takes more than 8 minutes to make, you've overcooked the salmon. That sauce is lip smackingly delicious! www.recipetineats.com

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If this Lemon Honey Glazed Salmon takes more than 8 minutes to make, you've overcooked the salmon. That sauce is lip smackingly delicious! recipetineats.com

LEMON HONEY GLAZED SALMON

Author: Nagi
Prep: 5 minutes mins
Cook: 8 minutes mins
Total: 13 minutes mins
4.95 from 53 votes
Servings4
Tap or hover to scale
Print
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A classic example showcasing how a few simple ingredients can make something truly special – fast! The Seasoning not only adds flavour to the salmon, but also creates a crust that the sauce clings to. The sweetness is balance out by the tartness from lemon.
Fellow Australians – make sure your salmon is HUON Salmon!! Just ask your fish monger, they will know. It’s the freshest in Australia (first to market) and it’s ethically farmed. Recipe VIDEO below.

Ingredients

  • 4 salmon fillets , 180g/6oz each, skinless and boneless
  • 1 tsp olive oil
  • 50 g / 3.5 tbsp butter , salted
  • 1 large garlic clove , finely chopped
  • 2 ½ tbsp honey
  • 2 tbsp lemon juice , fresh

Seasoning:

  • 3 tbsp flour
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp mustard powder (not critical)
  • 1/2 tsp salt
  • ½ tsp black pepper

Garnishes (optional):

  • Finely chopped parsley or chives
  • Lemon slices

Instructions

  • Place the Seasoning ingredients in a small dish and mix.
  • Coat salmon in the Seasoning, shaking off excess well.
  • Place oil and about 1 tsp of the butter in a large non stick skillet over medium high heat. Once the butter is melted, add the salmon.
  • Cook salmon for 3 minutes, or until it’s a beautiful bronzed golden brown. Turn and cook for 1 minute.
  • Add remaining butter, garlic and honey. Swirl the mixture around the pan as the butter melts.
  • Simmer for 1 minute - the honey butter mixture will start to bubble like caramel and turn golden. Add lemon juice, shake pan to disperse. Taste sauce – adjust salt, pepper and lemon to taste.
  • Turn salmon over to coat in the sauce, then remove from heat immediately. Place salmon on plates and drizzle over sauce. Garnish with parsley and fresh lemon, if desired

Recipe Notes:

Nutrition per serving, assuming all sauce is consumed.

Nutrition Information:

Serving: 220gCalories: 528cal (26%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Today’s Lemon Honey Glazed Salmon recipe is brought to you in partnership with Huon Aquaculture, growers of the freshest salmon in Australia, prized by our best restauranteurs and by the Japanese. They are strong advocates of ethical salmon farming and fiercely protective of the natural environment in which they operate.


WATCH HOW TO MAKE IT

Lemon Honey Glazed Salmon recipe video!


LIFE OF DOZER

Always hovers close by when I’m cooking salmon. I swear, it’s the smell. It drives him crazy – he LOVES it.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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131 Comments

  1. Jase the Ace says

    December 7, 2023 at 7:44 pm

    5 stars
    Thank you so much again Nagi. This is fabulous, we have this every week now and it’s awesome every time.
    Keep up your amazing work in everything you do!

    Reply
  2. Neety says

    December 4, 2023 at 9:29 am

    5 stars
    I made this a few days ago. It was lovely. I usually pan fry Salmon in a Tuscany cream sauce or cook plain with just salt and pepper. So this was a new way of having salmon. My partner really enjoyed it. I made this with boiled potatoes and asparagus on the side. I made this for two people but left the sauce for 4 people which gave a little sauce that we could mop up with the potatoes. A lovely spring/summer dish. Will definitely keep making this.

    Reply
  3. diane says

    September 14, 2023 at 6:58 pm

    The flavour was amazing! I served tricolour capsicum & juliened carrots quickly microwaved and sauted in peanut oil & sesame oil and broccolini sauted in butter. It wwent down a treat

    Reply
  4. Vivienne says

    July 28, 2023 at 7:20 am

    5 stars
    Made this for dinner last night and it was AMAZING quick and easy and delicious. A new family favorite

    Reply
  5. Sue says

    June 11, 2023 at 4:39 am

    5 stars
    Cooked this tonight as had all the ingredients in the cupboard, it was fantastic lovely flavour and all the family thought it was great I have stored it in my favourite recipe index for next .time. Didnot buy Australian salmon as live in England but still great with Tesco Salmon.

    Reply
  6. Lisa says

    February 19, 2023 at 10:23 pm

    5 stars
    So bloody delicious! And a bonus its quick and easy! Thanks again Nagi 🙂

    Reply
  7. Andreea says

    July 4, 2022 at 10:05 pm

    5 stars
    Absolutely delicious!

    Reply
  8. Basia says

    June 27, 2022 at 11:45 am

    I don’t know why i even bother looking into my old cookery books, recipes on line when all I have to do is to get into your fantastic site and there they are! lush recipes. Look forward to cookery book and thank you Nagi

    Reply
  9. Leanne says

    April 30, 2022 at 7:06 pm

    5 stars
    Everybody loved this dish Hubby said you can cook this anytime and it was so simple I probably will make it a regular

    Reply
    • Nagi says

      May 1, 2022 at 11:22 am

      That’s great Leanne! I am happy he enjoyed it! N x

      Reply
  10. Maria says

    April 13, 2022 at 5:13 am

    5 stars
    I usually bring out the sous vide to cook salmon because it’s easy. I was looking through your recipes and found several for salmon. As it neared dinner time I was running out of steam so went with this. It looked quick and simple. It was both quick and simple and also absolutely delicious. Definitely a keeper for regular dinner rotation. Thanks for another solid recipe.

    Reply
    • Nagi says

      April 13, 2022 at 3:34 pm

      I am glad you liked it Maria!! N x

      Reply
  11. Bron says

    January 28, 2022 at 1:33 pm

    5 stars
    This is on our regular dinner rotation now and forever amen! I had gone off salmon for years but I’ve been brought back into the fold with this one. I serve it with your smashed potatoes and some veg. Perfection!

    Reply
  12. Lise Goyette says

    January 9, 2022 at 10:32 am

    5 stars
    Very easy and so delicious.

    Reply
  13. sharyn says

    December 30, 2021 at 7:20 pm

    This was beautiful easy to make no waste. All of your recipes are super easy and tasty.We had this for dinner tonight and today l made the passionfruit cheesecake YUMM

    Reply
  14. Karen says

    December 24, 2021 at 11:10 am

    5 stars
    So delicious.. I added shrimp to the pan with the salmon. Served with roasted diced zucchini seasoned with mixed dry spices. Quick and easy and most of all delicious. Thank you so much.

    Reply
  15. Carolyne says

    December 10, 2021 at 8:57 am

    5 stars
    My new favorite salmon recipe. Absolutely delicious. My boyfriend is lucky I saved him a piece 😉 I will be adding this to my rotation for sure!

    Reply
  16. Joyce Shreve says

    July 26, 2021 at 12:31 pm

    But can I prepare on my grill? ! I am going to try this anyway. So excited; however, hope it doesn’t mess up on the grill because I am fixing for my special friend! ))))

    Reply
  17. Joyce Shreve says

    July 26, 2021 at 12:30 pm

    But can I prepare on my grill? ! I am going to try this anyway. So excited; however, hope it doesn’t mess up on the grill because I am fixing for my special friend! ))))

    Reply
  18. Carleen says

    April 26, 2021 at 7:24 pm

    Hi Nagi, I cooked this for dinner tonight. My partner said ” scrumptious every mouthful ” thank you Nagi for sharing your delicious recipes.

    Reply
    • Nagi says

      April 27, 2021 at 11:47 am

      You’re so welcome Carleen, I’m so happy you both enjoyed it! N x

      Reply
  19. tony d cruz says

    April 10, 2021 at 8:02 am

    made it for dinner today was very to follow, look great hope the wife like it thank for the idea

    Reply
  20. Robyn says

    March 30, 2021 at 5:54 pm

    5 stars
    I made this had it with mustard potatoes yummy 😋 thank you Nagi for the recipe

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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