Seasoning for Salmon
Simple ways to season salmon — Honey Garlic Salmon, Creamy Cajun Salmon, Lemon Pepper Salmon, Blackened Salmon — for nights you want dinner done in minutes.
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Honey Garlic Salmon
My husband's favorite thing to get when we go out is steak and salmon. I had never made salmon before, but figured I'd give it a try. I have chicken Tenders made in the same sticky sauce and thought maybe it'll be good on this. I was right. Like always.
Samantha RobertsonIngredients
- 4 6 ounce Salmon Filets
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 3 tbsp Butter
- 2 tsp Olive Oil
- 6 cloves Garlic minced
- 1/3 cup Honey
- 1/2 cup Brown Sugar
Instructions
- 1Pat salmon dry and then season with salt, pepper, and paprika. Set aside.
- 2Mix honey, brown sugar, and garlic until a paste forms.
- 3Spread mixture to the top of the salmon, skin side down, (if using salmon with skin), and bake salmon until salmon is caramelized and cooked to desired doneness. (We like ours well done and golden)
- 4Garnish with parsley if desired.
- 5Serve with veggies and potatoes!
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Open in Pepper →Salmon Gets Good With The Right Rub
Salmon cooks faster than almost anything else you can put on a plate, so the seasoning is what makes or breaks it. A little paprika and garlic powder, or honey and butter, and a plain filet turns into something your family asks for again.
Cooks on Pepper reach for this collection on the nights the meat is still frozen and the clock says 6:15, or when they want one pan, one pound of fish, and something on the table before homework starts.
Every recipe here leans on a seasoning you probably already have. There's Honey Garlic Salmon and Honey Garlic Butter Salmon Bites for the sweet side, Cajun Salmon & Shrimp with creamy garlic sauce and Creamy Cajun Salmon for heat, plus Lemon Pepper Salmon, Garlic Butter Salmon, and Creole Blackened Salmon with Mango Salsa.
Quick Tips
- 1
Pat the fish dry
Blot both sides with paper towels before seasoning so the rub sticks and the surface browns instead of steaming.
- 2
Start skin side down
Lay the filet skin down in a hot pan and leave it alone 4 to 5 minutes before you touch it.
- 3
Add honey at the end
Honey and butter glazes burn fast, so brush them on in the last 2 minutes of cooking.
- 4
Cut bites the same size
For salmon bites, cut 1-inch cubes so they all finish together in about 6 to 8 minutes.
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