▢12 oz. salmon (cut into 2-3 fillet strips)
▢salt
▢black pepper
▢1 pinch cayenne pepper
▢2 tablespoons honey
▢1 tablespoon warm water
▢1 1/2 teaspoons apple cider vinegar or lemon juice
▢1 tablespoon olive oil
▢3 cloves garlic (minced)
▢1/2 lemon (sliced into wedges)
▢1 tablespoon chopped parsley
Instructions
Season the surface of the salmon with salt, black pepper, and cayenne pepper. Set aside.
Mix the honey, water, apple cider vinegar or lemon juice, and a pinch of salt together. Stir to combine well.
Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add olive oil and pan-fry the salmon, skin side down, for about 1 minute. Turn the salmon over and cook for another minute. Turn it over again so the skin side is at the bottom.
Add the garlic to the pan and sauté until slightly browned. Add the honey mixture and lemon wedges to the skillet and reduce the sauce until it’s sticky.
Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).
Top the salmon with parsley and serve immediately.
