Simplicity at its best – a seasoned salmon fillet with the most incredible lip smackingly delicious honey lemon sauce. And it’s super fast – if this Lemon Honey Glazed Salmon takes you more than 8 minutes to make, you’ve overcooked the salmon!
Lemon Honey Glazed Salmon
“I can’t THINK!!” I wailed dramatically, as I ran back and forth between the table of fresh produce and the pantry, trying to decide what to make for the Huon Salmon Mystery Box Cook-Off. “I can’t perform under pressure!!!”
So, it seems my recent trip to Tasmania to spend a weekend with the wonderful folk of Huon Salmon was an eye opener not just about salmon farming in Australia, but also myself. Specifically, that I can’t cook under pressure. And that I will therefore never be on one of those TV reality cooking shows. Can you imagine?? I’d be flapping around like a lunatic, always the one with the messiest work station, dropping things, food flying everywhere as I chop manically, pots banging and clanging….
OK, so it might make good TV viewing. But it would be bad for my blood pressure!! 😂
These work trips I take. They are not junkets, they are not fancy tours where I’m pampered and swan around with a posse. Nope, the schedule is full, early starts and late finishes. I’m a guest of the client and more importantly, I’m there to learn.
And cutting through the enormous amount of information I absorbed over that weekend, here’s the core of what I came away with:
Huon Salmon is the freshest in Australia
And that’s not a marketing speel. It’s because Huon Salmon are the only salmon farmers in Australia who have a dedicated team that harvests through the night so their salmon is first to market. Every other salmon farmer harvests during the day, which means they are sitting overnight on ice before being transported to the markets.
PS Just for some context, Huon Salmon is based in Tasmania which is the southern most island state in Australia with a climate similar to Scotland. i.e. COLD. The salmon love it. The harvesters are seriously rugged up.
Many Australians may well remember that ethical salmon farming was brought to the attention of the public when the Four Corners TV show aired an investigation into salmon farming in Australia. Overcrowding, chemical colouring and suffering natural environments were revealed and the public was shocked.
I mean, we’re talking about Australia’s favourite fish here!
I’m not going to name and shame, but let me say this: The founders of Huon Salmon, Frances and Peter Bender, have been extremely vocal about ethical salmon farming. To the point of controversy within the industry and their peers.
They’re the good guys.
They’re the Tassie local farmers who are fiercely protective of the beautiful Tasmanian natural environment.
They’re the ones who have so much pride in producing the best and the freshest salmon in Australia that they decided to harvest the salmon in the middle of freezing cold winter nights, when temperatures can drop to zero degrees, just to minimise the hours between the time the salmon leaves the water and ends up at the markets.
And if you need further proof, here is another cool fact: Huon Salmon is highly prized by the Japanese and we all know that the Japanese know their fresh fish!! Truly, it’s believed that because Huon Salmon are raised in a stress free environment, the flesh is softer. While you and I may not have a refined enough palette to know, let me tell you that the sushi masters in Japan certainly know.
It’s pretty cool to think that I may have seen sushi chefs buy Huon salmon when I visited the famous Tsukiji Fish Markets in Tokyo! 😂 (Another pretty cool fact: Huon Salmon harvested in Tassie in the wee hours of the morning land in Japan that evening. Pretty cool, huh?)
So, getting back to the opening dramatics, in between a tour of the Huon Salmon Farm and my endless questions, we* had a Mystery Box Cook Off. We were given a table of selected produce and whatever was in the pantry, unlimited Huon Salmon (oh my oh my, it was a Salmon Lovers’ Dream!) and we were given the challenge of making a feast for the midnight Salmon Harvesting Team using what we were given.
* We, being Chef Massimo Mele, Lyndi Cohen of the Nude Nutritionist (you might recognise her from the TODAY show!), and Gastrology (Melbourne’s leading restaurant reviewers – no photos, no names, anonymity is their thing!)
Me, I lost the plot. Chef Massimo was laughing as I ran back and forth across the kitchen, so much activity happening at my work station yet nothing was being produced because I didn’t actually know what I was going to make.
And I’m so embarrassed to admit – Mama came to the rescue.
Yep, I used her Teriyaki sauce recipe to make Teriyaki Salmon. 🙂
And here’s our romantic dinner with 14 Salmon Harvesters. 🙂
“I WANT A REPLAY!!!!”
I really want to be that poised, Nigella-like cook who can produce an array of dishes without a bead of sweat, without my cheeks turning red, without my hair mysteriously turning into frizz midway through cooking.
Alas, such is not the case.
And yes, at the end of the Cook Off, I may have declared “I want a replay!”. I lay in bed at the hotel that evening, thinking of all the other things I could have made. And I decided to redeem myself by having my own little Cook Off.
So on the way home, I picked up some fresh Huon Salmon and nothing else (oh wait – I got some treats for Dozer too. 🙂 ) Went home and challenged myself to make something fabulous using just what I had.
Here’s what I came up with – Lemon Honey Glazed Salmon. The salmon is dusted with a seasoned flour for extra flavour + to make it slightly crispy and give the sauce something to really cling onto. The sauce is sweet, but not too sweet (there’s only 2.5 tbsp of honey in it) and balanced out by the tang from fresh lemon.
I made this 3 times in 2 days. The homeless man at the dog park had it for lunch and dinner 2 days in a row and he loved it. I think you’ll love it too. – Nagi xx
More fish recipes!
PS Australia! Remember to ask your fish monger – “Is that Huon Salmon?” It’s available Australia wide, and I haven’t noticed a price difference between Huon Salmon and other brands. Huon Salmon is prized by Australian restauranteurs, and it’s the freshest salmon available in Australia. N x
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
LEMON HONEY GLAZED SALMON
Ingredients
- 4 salmon fillets , 180g/6oz each, skinless and boneless
- 1 tsp olive oil
- 50 g / 3.5 tbsp butter , salted
- 1 large garlic clove , finely chopped
- 2 ½ tbsp honey
- 2 tbsp lemon juice , fresh
Seasoning:
- 3 tbsp flour
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp mustard powder (not critical)
- 1/2 tsp salt
- ½ tsp black pepper
Garnishes (optional):
- Finely chopped parsley or chives
- Lemon slices
Instructions
- Place the Seasoning ingredients in a small dish and mix.
- Coat salmon in the Seasoning, shaking off excess well.
- Place oil and about 1 tsp of the butter in a large non stick skillet over medium high heat. Once the butter is melted, add the salmon.
- Cook salmon for 3 minutes, or until it’s a beautiful bronzed golden brown. Turn and cook for 1 minute.
- Add remaining butter, garlic and honey. Swirl the mixture around the pan as the butter melts.
- Simmer for 1 minute – the honey butter mixture will start to bubble like caramel and turn golden. Add lemon juice, shake pan to disperse. Taste sauce – adjust salt, pepper and lemon to taste.
- Turn salmon over to coat in the sauce, then remove from heat immediately. Place salmon on plates and drizzle over sauce. Garnish with parsley and fresh lemon, if desired
Recipe Notes:
Nutrition Information:
Today’s Lemon Honey Glazed Salmon recipe is brought to you in partnership with Huon Aquaculture, growers of the freshest salmon in Australia, prized by our best restauranteurs and by the Japanese. They are strong advocates of ethical salmon farming and fiercely protective of the natural environment in which they operate.
WATCH HOW TO MAKE IT
Lemon Honey Glazed Salmon recipe video!
LIFE OF DOZER
Always hovers close by when I’m cooking salmon. I swear, it’s the smell. It drives him crazy – he LOVES it.
I’ve made this twice in 2 weeks. It’s SO good! And easy and quick! Tonight I served it on jasmine Ready Rice with frozen broccoli and the whole thing took 20 minutes. Thank you!
You’re so welcome Marisa! Glad you enjoyed it 🙂 N x
LOVED THIS!! Might add a smidge more of the lemon, but otherwise perfect! Made with salmon! Will now try your other recipes :]
Glad you enjoyed this Christina!!! Thank you for taking the time to leave feedback! N x
Just fixed this for me and my husband, who has finally decided that he likes salmon. I admit that I left off the honey, as I did not want a sweet dish. It was still absolutely delicious! Thank you for your innovative and easy to follow recipes.
Absolutely amazing recipe!! Just made this for my mom and I. Forgot the honey on accident 😬😬 but it was still so good!! The salmon rub was definitely a win in my book! Thank you!!
That’s terrific to hear Dominica! Thanks for letting me know – N x
Hi Nagi,
Long time, no comment! I had to, had to comment on this because after a long time I had salmon for dinner. Price of salmon has gone a bit crazy in the UK (along with everything else 🙄) but I decided to splurge and wanted a phenomenal salmon recipe and this is it!!! It’s so tender and delicately flavoured with the honey and lemon throughout without losing the salmon taste, it’s so good. Can always count on you, recipe queen!
Awww! You make me blush! Salmon is crazy expensive here too 🙂 I splurge because I tell myself it’s good for me! N x
OH MY GOSH!!! This is an amazing recipe!
I have tried and love slot of you recipes but this won takes the cake. My family and I love it. I am from Australia living in Hong Kong so I know the Huon Salmon well. I used Irish Salmon! It was superb!
Thank you for sharing your recipes I also enjoy your stories.
I love Hong Kong!! I need to go back soon, my last visit was cut short because I had a nasty attack of food poisoning – note to self: DO NOT eat sushi in helicopter waiting room that looks like it’s been out all day…. Why oh why did I do that to myself?? SO GLAD you loved this Samantha! N xx
Love this recipe.
Greetings from Greece.
Great to hear Anastasia! Thank you very much for leaving a review – N x ❤️
Absolutely delicious. Made this two nights in a row. I usually have to wait for about five minutes after my husband starts to eat before he tell me his thoughts (drives me nuts, tell me sooner 🤨). Not this recipe. This was a one-bite-in comment. The first night, I cooked my salmon a little longer because I’m pregnant and the sauce burned rather quicker. The second night, subbed a portion of the paprika for hot paprika, turned the temperature down slightly when making the sauce and spent more time off the burner swirling away. I also doubled the sauce; I’m addicted to sauces. Served with pine nut couscous and broccoli.
Nagi, your post reminded me of a comment my husband made to my mom. A little back story…she’s an awful cook. Really awful. My dad has called her burn-and-stir for years 🤪. She once fell asleep in the basement while boiling a pot of chicken. The water eventually evaporated and the chicken completely disintegrated. My parents had to move out of their home for a month while the house was completely renovated. New furniture, everything had to be repainted and replaced. (I guess chicken fat is one of the worst things to try and remove from items.) Anyways, I rarely watch any of those crazy reality cooking shows. But, my husband, my mom, and I were watching the end of one after endless channel surfing. The pressure was on, you could feel the edited tension, kitchen surfaces looked like a tornado had rolled thru, people sweating/crying/yelling, food flying. My husband turns to my mother and asks, “Is that how you feel when you cook?” 🙃
I’m going to find out where that homeless guy hangs around. I have a feeling he eats pretty well.
Thank you so much for sharing your story Nicole, I LOVE HEARING THAT!! 😂 The homeless guy lives at the dog park in Bayview in the Northern Beaches here 🙂 N x
Made this last night. Yum!!!! I cheated by using frozen cauliflower purée from Trader Joe’s which was surprisingly delicious. Win win.
WHOOT! So glad you enjoyed this on Steven! PS Thanks for the reminder re: cauliflower puree, I have a giant head in the fridge and I’m thinking it will go great with crispy skinned barra I have planned for dinner tonight!
Nagi, You’ve done it again by posting the BEST fish around. We’ve just had this for lunch as I had some Huon Salmon, happened to buy it only this morning. As for feeling the COLD own in Tassie you should have had your “hip flask” not only to keep you warm, but to CALM you down. I’m only going by hearsay (ha! ha!) as I I’m a tea-totaller.
Looks like you had a lot of FUN though while down there.
P.S Looks like Dozer’s not to sure about fish.
NO WAY! It’s a sign, it’s a sign!!! So glad you enjoyed this Josephine, thank you for leaving your feedback! N xx
Geoff, I think next time around I’ll come around and sit next to you: perhaps she won’t look too closely and I’ll get a bowl or plate also ? And Mama, you did ‘good’ !! Thank you for explaining the farmed fish issue so carefully: I must admit I feel I still have to do more homework as I have basically been an ‘Alaskan’ gal also rather than ‘Atlantic’ . . . .have bought ‘Huon’tho’ . . .
He’s always happy to have company Eha! 😂 So pleased you enjoyed this information Eha, I must confess I really found this trip educational and enjoyed it greatly. Salmon is my favourite fish and I know it’s been a contentious topic since the Four Corners show so it was truly great to speak first hand to the Huon team. 🙂 N xx
Hi, I’m new to the wonders of your cooking, crazy antics (!), and wonderful food!! But, I must admit, I’m confused… everything I’ve been reading lately (in the U.S.) says NOT to eat farm raised salmon. That we dhould Only get the salmon caught in the frozen waters of the north. Ihad always thought farm raised would be best but now I’M SO CONFUSED!! Is it because of Where your from that you recommend farm raised?? What do we consumers in the U.S. do? I want the healthiest, freshest fish I can afford or we’ve been been doung without. 😕 Hate That. Thank you so very much. Sincerely, Jan Patterson.
PS I removed your email address from the comment to protect your privacy! 🙂 N x
Hi Jan! That’s a great question. 🙂 Here in Australia, we only have farmed salmon, and that’s why salon farming became such a hot topic, because of unethical farming practices. So my recommendation for Aussies and those who can get Australian farmed salmon is to always ensure it’s Huon Salmon because it is the freshest in Australia because of the way it is farmed and because they are ethical salmon farmers. So unfortunately I can’t comment on wild salmon. However, I will say this (I think I’m allowed to share this!): There is no offical way to certify salmon as organic here in Australia BUT if the organic standards / rules were applied, Huon Salmon passes with flying colours. 🙂 N xx
Haha, I can just imagine you running around like a headless chook!!! I’d be exactly the same!
My kitchen is always chaos!!!
Funnily enough when I cook at friends houses, I seem to be able to keep those looking tidy!!! Ha!
Love honey lemon salmon and love your opening statement….if it takes you longer than 8 minutes you’ve overcooked it. Perfect. Overcooked salmon is a food crime 😉
Cx
HEADLESS CHOOK IS RIGHT!!! PS I made your famous smashed potatoes this week. I plan to share them soon and will link through to yours! N xx
YEAH 😀
Cool, thank you.
I do so love those potatoes 😀
Cx
Lol….oh Nagi!!!
I love MasterChef but feel panic rising at the mere thought of being a contestant. That would be my worst nightmare!!! My frizzy hair would definitely rival yours!
I think you did well making teriyaki chicken. I would have made your brown sugar mustard salmon thingy hahahaha. I still make that sometimes. Yum!
I’ve noticed Australian salmon has a different texture to British, and it’s usually from Tasmania. I will now ask about Huon salmon!
I will NEVEr be on Masterchef or any of those shows!!! I would be that contestant that freezes like a deer in headlights, I would be mocked!!
As I live n the south west corner of Western Australia (Busselton) I don’t get to think about salmon harvesting, but when I watched the 4 Corners program I went off Australian salmon. Your site is so ETHICAL and I hope big business does not muzzle in on it; so Nagi when you explain what good Australian salmon is all about I will again try this brand of Salmon because you endorse it., hope Woolies stock it.
Oh!! And I just remembered – I was so amazed, I went to Costco a few weeks ago and they sell beautiful sides of HUON SALMON! I was blown away, it looked AMAZING, they were so neatly trimmed and cleaned and they were selling for $36/kg. It was incredible, it was just as good as what I get from my fish monger – but cheaper!! N xx
Hi Colleen! Thank you for the compliment 🙂 I truly can say that I’ve turned down some big brands that every Aussie knows because they didn’t fit with my ethos or I don’t use it because there are other brands I prefer, whatever the case is. This one is very close to my heart and I was truly happy to take the time to meet the Huon team and learn more about ethical salmon farming in Australia. I am not sure if Woolies in WA stock Huon salmon at the fresh food section, they do not at mine. However, they have Huon salmon products in the vac packed section – smoked and sometimes cured. I will ask Huon if there are other options at Woolies because I have a vague recollection of hearing that John West uses Huon Salmon and I know that John West sells individual fillets in packets at Woolies nowadays. Will get back to you! N x
Colleen, I am just up the coast a little in Clifton Lake and I know that the Woolies at Treendale stocks Huon salmon and so does the one in Falcon.
Hopefully you can get it down in Bussleton too 😀
YOU ROCK Claire! N xx
Thanks so much Claire I will certainly check out Treendale on my way to Perth next. Lovely of you to go to the trouble of letting me know. Isn’t this the best cooking site?
Living most of my life in the Pacific Northwest, I grew to love salmon. It has always been my favorite fish let alone my favorite protein source! I never grow tired of salmon. I am also pretty particular about how it is cooked. An overcooked salmon is a sad thing and I believe that is one of the biggest reasons some people don’t like salmon. You have cooked your salmon to perfection… tender, flakey and moist.
Wait – all I saw was “…people don’t like salmon”. Whaaaaattttt?????
haha, I know.. how is that possible!?
Thanks Nagi as I have had this Salmon and forgot all about it as I usually buy the frozen Salmon from Aldi as its from Norway and not farmed but now hearing about Huon I will now remember and it’s good to see that Woolworths supply it, looking forward to doing this recipe yum 😜
Aussie all the way!! 😂 PS Costco sells Huon salmon sides and it is exceptional quality. I was blown away, they fillet it beautifully, pin boned, skinless, and it looks just as good as what you get from great fish shops but it’s cheaper. BIG THUMBS UP! I have a side in the freezer, I got 2 of them!
I buy the Aldi frozen salmon too as it is preportioned. But after seeing this article, yep, would be keen to try Australian salmon.
❤️ N x
Hi Nagi,will try this ASAP. There an old Aussie saying that might amuse you, “She was running around like a headless chook!” What a wonderful experience you had. Best wishes. Beryl
That’s EXACTLY WHAT I WAS!!!!! 😂🐔
Thanks Nagi – just in time. It’s my night to cook and I took out some salmon filets this morning. I’m making this tonight! In your photo it looks like you used cast iron. Did that work well for you?
Laurie
Hi Laurie! It works fine in a cast iron if it’s well seasoned 🙂 I just know that some people problems with fish sticking to pans which is why I like to write the recipe using non stick, especially for one like this with a sticky sauce in case they cook it too far and the sauce glues the fish onto the pan! Hence – safer with non stick! N xx
Hi Nagi! Such a gorgeous dish!! I like that you treat the salmon simply, thereby showcasing it beautifully. Great job Chef! 🙂
THANK YOU DOROTHY!!! 😘 N xx