Honey Garlic Glazed Salmon (20 min. recipe!) - The Chunky Chef (2024)

FAQs

What is the tastiest way to cook salmon? ›

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

Take your pick between green beans, asparagus, carrots, cabbage, leafy greens, or even a simple salad. This quick and simple way to cook green beans will become an instant favorite. An easy recipe for sautéed Broccolini with garlic and red pepper flakes that's the perfect weeknight side dish.

Using your hands or a brush, rub a dollop of quality olive oil on the flesh side of your salmon filet. Next, season generously with kosher sea salt and pepper. For a classic flavor, try adding garlic powder, dried basil, dried parsley, and onion powder. If you want a smokier taste, use paprika, chile powder, or cumin.

Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.

2 salmon filets 1/4 tsp salt 1/8 tsp black pepper 1/8 tsp paprika 1 tbsp olive oi 1 tbsp butter 4 cloves of garlic 4 sprigs of thyme Let the salmon come to room temp. Pat the salmon dry, especially the skin then score the salmon skin. Season both sides with salt, pepper & paprika. Rubbing into the slits!

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

A seared fish necessity. Butter + Oil. Butter makes everything better, and the oil is key for helping create the crispy exterior. Make sure to use an oil with a high smoke point like canola, grapeseed, or avocado oil to avoid burning it.

Salmon does not need much seasoning to be flavorful. You can season it with just salt and black pepper or with a combination of lemon juice, fresh herbs, balsamic vinegar, Dijon mustard, butter, minced garlic, and any other flavors you desire. 3. Dry the salmon to ensure crispy skin.

The next time you make salmon, pair it with one of these delicious veggie side dishes. Veggies like zucchini, broccoli, cucumber and spinach are perfect sides for summer. Plus, these healthy sides are easy to make, only taking 30 minutes or less to prepare.

What brings out the flavor of salmon? ›

Marinating salmon can add additional flavor and help the fish stay moist during cooking. Most marinades include an acidic element like lemon or vinegar which add a pleasant tanginess to the fish. Salmon is considered by some to be a "fishy" tasting fish because it is firm and high in fat.

A creamy but slightly tangy sauce works really well with salmon, and it's why sour cream-dill sauce over salmon is such a classic. Try mixing in curry powder, Sriracha, or scallions into yogurt or crème fraîche for an easy, elegant salmon topper.

Score the salmon skin

With a sharp knife, gently slice through the salmon skin, making slits along the fish every inch or so. Gordon Ramsey explains that scoring the skin helps the fish cook more quickly and keeps the skin extra crispy.

Add the olive oil and gently place the salmon into the pan, skin-side down. Cook for 6-7 minutes, turning occasionally. Remove the fish to rest on a plate while you assemble the soup.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust.

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.