Vibrant, aromatic, and kissed with sweetness, this Citrus-Honey Glazed Wild Salmon is a showstopping main course that captures the essence of coastal simplicity. Wild-caught salmon fillets are brushed with a fragrant glaze of honey, citrus juice, white wine, ginger, and shallots, creating a glossy caramelized finish that highlights the fish’s natural richness. A final broil sets the glaze to a delicate “lacquer,” sealing in moisture while adding a beautiful golden sheen.
The balance of bright citrus and floral honey makes this dish elegant enough for entertaining, yet easy enough for a weeknight meal. Serve it alongside steamed jasmine rice, wilted greens, or a crisp cucumber salad for a complete, light, and satisfying dinner.
INGREDIENTS:
6 fillets wild caught salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling)
1/2 cup honey
3/4 cup sweet white wine (Riesling or Chenin Blanc )
1 tablespoon citrus zest, grated (pink grapefruit, lemon, lime, orange or a combination)
1/2 cup fresh citrus juice (pink grapefruit or a combination of lemon and orange)
1 tablespoon fresh ginger, finely minced
2 tablespoons shallots, minced
2 tablespoons mint leaves, chopped
Salt and pepper, to taste
Optional garnish: chopped green onions or chives
METHOD:
In a small saucepan, combine the honey, wine, citrus zest, citrus juice, ginger, shallots, and mint. Bring to a simmer over medium heat and cook until reduced by about half, 4–6 minutes. Season lightly with salt and pepper.
Preheat the oven to 400°F with the rack positioned in the upper third. Lightly oil a baking dish large enough to hold the salmon fillets in a single layer.
Place the salmon skin-side down in the dish. Brush generously with the glaze and bake, basting every 3 minutes, until the fish begins to firm and flake easily at the edges, 6–12 minutes depending on thickness.
Switch the oven to broil (high). Brush on any remaining glaze and broil for 30–60 seconds, just until the glaze caramelizes and forms a glossy “lacquer.” Watch closely to prevent burning.
Transfer the salmon to plates and sprinkle with chopped green onions or chives, if desired. Serve immediately.
YIELD: Serves 6.
SOURCE: Recipe courtesy the National Honey Board, www.honey.com
