Wonderful recipe. Perfect for a week night or for company. The infused honey is a delicate touch - not overpowering or overly sweet. I oven-roasted at 350F for 25 minutes (using a 1.5 pds of salmon (medium thick). I prepared a baking dish with cooking spray, poked with fish with a fork, lightly rubbed the salmon with EVOO, a sprinkle of salt/pepper, drizzled with the honey then baked. YUMMY.
Salmon Glazed with Rosemary- and Lemon-Infused Honey
The rosemary-infused honey gives this dish a sweet and aromatic flavor.
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Credit: Maxime Iattoni
INGREDIENTS
1 cup honey¼ cup fresh rosemary leaves
Zest and juice of 1 lemon
4 (6-oz.) skinless boneless salmon filets
Salt and freshly ground pepper
3 tbsp. olive oil
INSTRUCTIONS
1. Put honey into a small pot and cook over medium heat until slightly thinned and just hot, about 3 minutes. Add rosemary and lemon zest and stir to combine. Remove from heat and let infuse for 15 minutes. Pour honey through a fine sieve into a small bowl and let cool completely. Discard solids.2. Arrange salmon filets, flat side down, in a shallow dish in a single layer. Season to taste with salt and pepper and drizzle with 2 tbsp. of the infused honey (reserve remaining honey for another use). Cover dish with plastic wrap and refrigerate for 1 hour.
3. Preheat grill to medium-low and rub grates generously with olive oil. Place salmon on grill, rounded side down, and cook, rotating to create crosshatched markings and turning once, until dark golden brown and medium rare, 2 to 3 minutes per side. Divide salmon between 4 plates and drizzle with lemon juice. Serve immediately or at room temperature.
Ratings & Reviews (2)
Simple delicious and so healthy. My family loved this recipe. Just even sweetness with the honey that the kids loved it as well. I even tried this infusion technique with salmon rounds. a technique chef Morgan outlines here. http://www.chefmorgan.com/pan-seared-salmon-circles-tournedos-de-saumon
Salmon Glazed with Rosemary- and Lemon-Infused Honey
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