Honey-Herb Glazed Salmon

We create a salmon dish to accompany our cajun black-eyed peas. We glaze it with a honey-herb paste and pan-roast it for a moist, flavorful result.

Servings and Times

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 8 minutes

Tools and Appliances

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We begin by pre-heating the oven to 375 degrees. We rinse and pat dry the salmon and place on a cutting board. We skin the salmon by placing it skin-side down on our cutting board and, with our knife and a paper towel to grasp the slippery skin, we hold our knife at a 20 degree angle to the skin and pull the skin until it is all removed. We then cut the fillet into 5 portions and we wash up!

Now we make our glaze. In a small bowl, we combine the thyme, basil, oregano, cumin, cayenne, 1/2 tablespoon of oil, honey, a pinch of kosher salt and a good amount of freshly ground pepper. We stir with a teaspoon. It is a thick “herby” glaze.

We heat our non-stick, oven-proof pan with half of the rest of the canola oil over medium heat. We just want a thin film of oil on the bottom of our pan since we have oil in the glaze and it is a non-stick pan. We spread the honey glaze as evenly as we can on the non-skinned-side of the five pieces of salmon. When the pan is hot enough, we add three pieces of the salmon, glaze-side down, and cook for about 4 minutes on the first side. We flip over with tongs and place the pan into the oven and cook for another 3-4 minutes. We want the salmon just cooked through.

The rest of the salmon we are not cooking (for a couple of minutes anyway) since we are bringing the salmon to our sister’s for dinner. If we want all the salmon to be served at the same time, we would have transferred the first batch to a baking dish and then removed it when the second batch was ready to go in the oven, covering the cooked salmon with foil to keep warm for a few minutes.

When the first batch of salmon is done, (being careful of the handle of the pan!), we wipe the pan with paper towels, using our tongs, and then put in the rest of the oil. We cook the second batch of salmon in the same way as the first.

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