Harpswell’s Private Chef: Honey garlic salmon

Whether it’s a casual dinner or a special occasion, my go-to recipe for salmon offers an impressive entree for yourself or for your guests.

What distinguishes this salmon recipe is not only its delicious taste but also its simplicity. With just a handful of ingredients and minimal prep work, this salmon dish is moist, tender and fluffy in just 15 minutes. The best part is that you don’t need to be a culinary expert to master this entree!

I strongly advocate for sourcing fresh salmon from our local seafood markets. Trust me, the difference in taste, quality and freshness is unmistakable. You can purchase salmon locally at Gurnet Trading Co. in Brunswick, just across the bridge from Great Island.

Another main ingredient in this dish is honey. Honey adds sweetness and helps thicken the sauce for the salmon. Purchasing honey from a reputable supplier is important. Have you checked your honey labels? Many major retailers incorporate cane sugar, corn syrup and thickeners to mimic honey’s taste and texture while cutting costs. However, this compromise in quality is palpable in your cooking. You can truly taste the difference.

Because of this, I recommend buying your honey locally, as the flavor, taste and consistency is unique to our area. Lucky for us, many Mainers are beekeepers! There are numerous shops around the Harpswell area that offer locally sourced honey, such as L.P. Bisson & Sons in Topsham and Morning Glory Natural Foods in Brunswick. You may also find some at the winter farmers markets in Brunswick and Bath.

To plate this dish, I personally love placing the salmon over a bed of white basmati rice with a side of sauteed bok choy. Alternatively, those looking for a more comforting meal can’t go wrong by serving the salmon over creamy mashed potatoes.

I can confidently say that if you cook the salmon exactly to this recipe, it will be the best salmon you have ever had. Let me know what you think!

Honey garlic salmon

Serves: 4

Equipment: Cast-iron skillet

Ingredients:

2 pounds salmon

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika 

Sauce ingredients: 

4 tablespoons butter

1 tablespoon olive oil

6 cloves garlic, minced

1/2 cup honey

3 tablespoons water

3 tablespoons soy sauce, low sodium

1 tablespoon sriracha sauce

1 tablespoon lemon juice, fresh

Garnish:

Scallions, finely sliced 

Directions:

Preheat oven to broil. Pat dry the salmon with paper towels and then season it with salt, pepper and paprika.

Add butter and olive oil to the skillet over medium-high heat. Once the butter is melted, add the garlic, water, soy sauce, sriracha, honey and lemon juice. Simmer for 30 seconds, or until it is all heated. Gently place the salmon, skin side down, in the skillet. Cook for 3 minutes, basting (spooning sauce over fish to help distribute flavor and heat) the salmon frequently with the sauce.

Place the salmon and skillet in the broiler for 5-6 minutes, basting halfway through. Salmon will be done when it is slightly caramelized.

Garnish with scallions.

Amanda Palma, a private chef who lives on Great Island, is studying culinary arts at Southern Maine Community College. You can find her on Instagram @amandapalmascookbook or email her at amandapalmascookbook@gmail.com.