Contributed by: News Canada
- Keep salmon refrigerated until ready to cook
- Leave skin on during cooking; it helps to hold fish together while turning or moving it and prevents the fish from curling during cooking.
The skin comes off easily after cooking.
- Cook salmon just until meat begins to change color and becomes flaky
- Salmon will continue to cook after being removed from heat source, so be careful not to overcook.
- 1/4 cup of honey
- 2 tablespoons low sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 600 gm salmon fillet
In a small bowl, whisk together the honey, soy sauce, lime juice and mustard. Marinate the salmon in the sauce in the refrigerator for several hours, or until ready to cook.
In a nonstick skillet coated with nonstick cooking spray, or on tin foil on the barbeque, cook the salmon on each side, 3 to 5 minutes, until golden brown, crispy, and just cooked through. Transfer the salmon to a platter. Add the remaining honey glaze to the skillet, and simmer, stirring, until the mixture comes to a boil. Return the salmon to the pan, heat thoroughly, and serve immediately.