Honey Salmon

Honey Salmon is a dish that most people usually don’t have many concerns about because of its simple preparation, yet there are some details that can make a huge difference in the final result. The most common issues come from overcooking the salmon which leads to dryness, or not achieving the perfect honey glaze consistency. Other struggles include skin sticking on the pan, glaze burning, the fish not being flavorful, and determining the cooking time needed. To get the most out of your Honey Salmon, it's important that the fish is fresh. Patting it dry before cooking can also help for the honey glaze to stick better. Searing the salmon skin side down at high heat will help it get crispy and not stick to the pan. Another good practice is to let the salmon marinade in the honey glaze for a few hours before cooking, this ensures that it's flavorful throughout. Lastly, to avoid overcooking, it's crucial to know that the internal temperature at the thickest part of fish should reach 145°F (63°C). Some little known tips to avoid the honey glaze from burning are to use a non-stick pan and low to medium heat, while constantly keeping an eye on it to prevent it from caramelizing too much. Additionally, pairing the Honey Salmon with a side that can balance out its sweetness will create a more rounded meal. Options can include a green salad, steamed vegetables, roasted potatoes or simple pasta.