Ingredients
Equipment
Method
- Pat the salmon filets dry. Season them with kosher salt, black pepper, smoked paprika, and blackening seasoning if you are using it. Set the seasoned salmon aside.
- Preheat your broiler. Adjust the oven rack to the middle position. Be careful not to place the rack too high, as the sauce can burn.
- Add the butter and olive oil to a large, oven-safe skillet and heat over medium-high heat. Once the butter has melted, add the minced garlic, water, soy sauce, sriracha, honey, and lemon juice. Cook for about 30 seconds, or until the sauce is heated through.
- Place the salmon filets in the skillet, skin-side down if your salmon has skin. Cook for 3 minutes. While the salmon cooks, use a spoon to frequently baste the salmon with the sauce from the pan.
- Broil the salmon for 5 to 6 minutes. Baste the salmon with sauce once during the broiling time. Continue cooking until the salmon is caramelized and cooked to your liking.
- Garnish with minced parsley if desired.
Notes
If you prefer to pan-sear the salmon, season it as directed. Then, sear it in the skillet on both sides. Remove the salmon to a plate. Add the sauce ingredients to the same pan and cook until warmed through. Return the salmon to the pan and spoon the sauce over it. If your sauce seems watery, you can reduce the amount of water used or simmer the sauce a bit longer before adding the salmon.