Salmón con Glaseado de Miel

Name: Salmón con Glaseado de Miel
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 4 filetes de salmón con piel, aproximadamente 6 oz cada uno, 1 pulgada de grosor; 0.5 tsp sal kosher; 0.25 tsp pimienta negra recién molida; 0.5 tsp polvo de ajo; 1 tbsp aceite de oliva; 3 tbsp miel; 2 tbsp salsa de soja baja en sodio preferida; 1 tbsp mantequilla sin sal; 3 dientes de ajo picados; 1 tbsp jugo de limón fresco aproximadamente la mitad de un limón; 0.5 tsp copos de pimienta roja; 1 tbsp perejil fresco finamente picado; 4 rodajas de limón para servir

Principal22 min4 porcionesFácil

Sobre esta receta

Un favorito confiable para la semana — filetes de salmón salteados en sartén cubiertos con un glaseado de miel dulce, salado y ajo. El glaseado se carameliza hermosamente en la sartén, creando una corteza brillante que encierra la riqueza natural del salmón. Listo en menos de 25 minutos con una sola sartén y puñado de ingredientes básicos de despensa.

Instrucciones

1
Remove the Salmon Fillets from the refrigerator 10 minutes before cooking — this helps them cook evenly. Pat them completely dry with paper towels on all sides. Dry fish = a better sear.
2
Season the flesh side of each fillet evenly with Kosher Salt, Black Pepper, and Garlic Powder. Set aside.
3
In a small bowl, whisk together the Honey, Soy Sauce, minced Garlic, Lemon Juice, and Red Pepper Flakes (if using). Set the glaze aside near the stove.
4
Heat a large Skillet (cast iron or stainless steel works best) over ^[medium-high heat]. Add the Olive Oil and let it heat until shimmering, about 1 minute.
5
Place the Salmon Fillets skin-side UP in the Skillet (flesh side down first). Sear undisturbed for 3–4 minutes until a golden crust forms and the salmon releases easily from the pan. Do not move them early.
6
Flip the Salmon Fillets to skin-side down using a Spatula or Tongs. Reduce the heat to ^[medium]. Cook for 2 more minutes.
7
Add the Butter to the pan and let it melt. Pour the honey glaze over and around the fillets. Tilt the pan slightly and use a Wooden Spoon to baste the tops of the salmon with the glaze every 30 seconds for 2–3 minutes, until the glaze thickens and turns deep golden. The internal temperature of the salmon should reach %[125–130°F for medium] or %[145°F for fully cooked].
8
Remove the Skillet from heat. Let the Salmon Fillets rest in the pan for 1 minute — the residual heat will finish cooking it gently and let the glaze set.
9
Transfer fillets to plates, spoon any remaining pan glaze over the top, garnish with fresh Parsley and a Lemon slice, and serve immediately.

Salmón con Glaseado de Miel

Principal

Chef Mii

Adapta esta receta

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Tiempos y temperaturas

Prep10m
Cook12m

Total time: 22 min
Internal temp: 125°F
Doneness: medium
Prep: 10 min
Cook: 12 min

Prep10m
Cook12m

Total time: 22 min
Internal temp: 125°F
Doneness: medium
Prep: 10 min
Cook: 12 min

Tamaño de porción

Porciones

Receta escrita para 4 porciones

Porciones

Receta escrita para 4 porciones

Ingredientes (13)

Main

Glaze

Main

Glaze

Main

Glaze

Main

Glaze

Main

Equipment (13)

Stovetop

Mixing Bowl

Skillet

Pie Dish

Paper Towel

Refrigerator

Wooden Spoon

Whisk

Plates

Spatula

Pan

Tongs

Measuring Spoons

Stovetop

Mixing Bowl

Skillet

Pie Dish

Paper Towel

Refrigerator

Wooden Spoon

Whisk

Plates

Spatula

Pan

Tongs

Measuring Spoons

Conservar y recalentar

Nevera

3 days

Recalentar

OvenStovetopMicrowave

Nevera

3 days

Recalentar

OvenStovetopMicrowave

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4 filetes de salmón con piel, aproximadamente 6 oz cada uno, 1 pulgada de grosor

Salmon Fillet

Más opciones

Cocinar la guía completa junto con la recetaAñade esta guía como plato acompañante en el modo cocinar.

Step by step

Instrucciones

Tap a step number to check it off as you cook.

10 min

Remove the 4 filetes de salmón con piel, aproximadamente 6 oz cada uno, 1 pulgada de grosor from the Refrigerator 10 minutes before cooking — this helps them cook evenly. Pat them completely dry with paper towels on all sides. Dry fish = a better sear.

Season the flesh side of each fillet evenly with ½ tsp sal kosher, ½ tsp sal kosher, and ½ tsp polvo de ajo. Set aside.

In a Mixing Bowl, Whisk together the 3 tbsp miel, 2 tbsp salsa de soja baja en sodio preferida, minced ½ tsp polvo de ajo, 1 tbsp jugo de limón fresco aproximadamente la mitad de un limón, and ½ tsp copos de pimienta roja (if using). Set the glaze aside near the Stovetop.

1 min
Medium-High

Heat a large Skillet (cast iron or stainless steel works best) over medium-high heat. Add the 1 tbsp aceite de oliva and let it heat until shimmering, about 1 minute.

Uses

Skillet

3–4 min

Place the 4 filetes de salmón con piel, aproximadamente 6 oz cada uno, 1 pulgada de grosor skin-side UP in the Skillet (flesh side down first). Sear undisturbed for 3–4 minutes until a golden crust forms and the salmon releases easily from the pan. Do not move them early.

Uses

Skillet

2 min
Medium

Flip the 4 filetes de salmón con piel, aproximadamente 6 oz cada uno, 1 pulgada de grosor to skin-side down using a Spatula or Tongs. Reduce the heat to medium. Cook for 2 more minutes.

Uses

Spatula
Tongs

2–3 min
Medium

Add the 1 tbsp mantequilla sin sal to the pan and let it melt. Pour the honey glaze over and around the fillets. Tilt the pan slightly and use a Wooden Spoon to baste the tops of the salmon with the glaze every 30 seconds for 2–3 minutes, until the glaze thickens and turns deep golden. The internal temperature of the salmon should reach 125–130°F for medium or 145°F for fully cooked.

Uses

Wooden Spoon

1 min

Remove the Skillet from heat. Let the 4 filetes de salmón con piel, aproximadamente 6 oz cada uno, 1 pulgada de grosor rest in the pan for 1 minute — the residual heat will finish cooking it gently and let the glaze set.

Uses

Skillet

Transfer fillets to plates, spoon any remaining pan glaze over the top, garnish with fresh 1 tbsp perejil fresco finamente picado and a 1 tbsp jugo de limón fresco aproximadamente la mitad de un limón slice, and serve immediately.

Por porción

Datos nutricionales

Estimado para una porción según la receta. Escala con el tamaño de porción en la barra lateral.

380

Cal

18g

Grasa

16g

Carbos

36g

Proteína