Last updated on October 19th, 2018
Remember the Honey Tamari Salmon I posted a couple of years ago? Yesterday, I filmed the recipe for you, but added one very special twist: I turned the savory-sweet fish into a complete, 5-star dinner that comes together in just 15 minutes!
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Oh. Here’s the link to the portable induction burner I used in the video: https://amzn.to/2PXNJex
xKevin
Here’s the printable:
Honey Tamari Salmon
Cloaked in honey and tamari sauce, garnished with toasted sesame seeds, and served on a bed of brown rice, these savory-sweet salmon fillets make a healthy, 5-star main course that comes together in less than 15 minutes. Who needs take-out?
Ingredients
- 2 (5-6 ounce) skinless salmon fillets
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 generous tablespoons honey
- 2 generous tablespoons Tamari sauce
- Garnish: sesame seeds and thin slices of scallion
- For each serving: 3/4 cups cooked brown rice, and fresh, raw snow peas
Instructions
- Season the top of the salmon fillets with salt and pepper. Then heat the butter and olive oil in a non-stick (or a well-seasoned cast-iron) skillet over medium heat. When the butter melts and its foam subsides, add the salmon, seasoned-side down. Cook until richly browned -- about 3 minutes. Then flip the fillets over, and brown the other side for 2 minutes. Transfer the fillets to a plate and set aside.
- Add the remaining tablespoon of butter to the skillet, and, over medium heat, stir in the honey and Tamari. Return the fillets to the skillet, and baste them with the simmering, sticky sweet sauce for about 1 minute.
- Divide the rice among 2 plates, add the salmon, and tip the sauce in the skillet over all. Garnish the fish with a sprinkling of sesame seeds and a scattering of sliced scallion. Add the snow peas to each plate. Wine pairing: chilled Pinot Grigio, Sauvignon blanc, or Sancerre.
Copyright 2015 by Kevin Lee Jacobs
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Carolyn Yost says
In Indiana we call them “green onions”, we did in Missouri also
Valerie says
Thanks for sharing this excellent recipe..love salmon..keep them coming! 🙂
Kevin Lee Jacobs says
Hi Carolyn and Valerie – Thanks for watching the video!
Judy says
Do you have a recipe for a white butter-blanc buerre- sauce for salmon?
Ardelle F Tuxen says
Love salmon – will try this recipe soon. In Wisconsin we call green onions “green onions”. 🙂
Charlotte says
Per your request, I am from Anchorage, Alaska and now Kansas City. Always “green onions”!
The recipe and video are so appreciated! I love salmon and will certainly make this dish. It is always my pleasure to see your email on my in box. Thank you, Kevin.
Sandra Grossman says
Dear Kevin,
Thank you for another of your delicious-sounding recipes! I enjoy your recipes and love your style and the catching enjoyment of cooking that is so obvious in your videos. They make me want to make each and every one of your recipes. The fact that, in many cases, they are also easy to do is a major plus as well. I am actually planning to make the salmon and brown rice in a few days. Have some more ingredients to get (including the scallion/green onion – or by any other name).
Thanks!
Sandra
Kevin Lee Jacobs says
Hi Sandra – What kind words to read this morning. Enjoy the salmon!
Kip says
Kevin, which tramontina induction burner do you use? I looked it up on the internet and there were several. I’d like one to use mainly on my back porch as well as in the house. A trick I learned is putting a thin slice or two of fresh ginger in my pan whenever I cook fish as it eliminates the smell without any added flavor.
I use the Olive Oil you told me about and it is the BEST I’ve ever tried. I had tried so many and no matter the brand, price etc., I didn’t like them. So I trust your recommendations.
I’m going to make this SIMPLE Salmon recipe as it’s something I can handle. LOL.
Sallie Grover says
Thanks so much for this great meal suggestion! I made it last week for family and it was a big hit. I made the brown rice from scratch and cooked some japanese sweet potatoes the night before so that made it a quick meal at the end of a day at the local beaches.
Diane Rowe Woodley says
Kevin! You have achieved the impossible! I never really liked salmon, but I had some wild salmon in my freezer that was given to us by friends from Alaska. My husband had been nagging me to make it, so I searched your recipes and found your Honey Tamari Salmon 15-minute dinner. I made it tonight with rice and snow peas. I loved it! I lightly steamed the snow peas, so they were still crunchy. The salmon was cooked perfectly, thanks to your tutorial. For my first attempt to make salmon, I would say that this was more than a success: I now like salmon. My husband wants me to make it again. I have enough salmon in the freezer for three more meals. I think I will try one of your other salmon recipes, too. Thank you, thank you, Kevin.
Kevin Lee Jacobs says
Hi Diane – I’m so glad the recipe worked out for you, and that you are now a fan of salmon! xKevin
Janice says
I actually love the taste of tamari so was happy to see that your taste buds concur 🙂 I grew up with soy sauce of fairly good quality as I am Japanese from Hawaii (locally made in the Islands on both counts) but my preference for richness of flavor is now tamari. Thanks for keeping our flavor awareness in good form by your excellent recommendations! xox J