Wild Salmon Fillets with honey & soy sauce
Grill up restaurant-worthy Wild Salmon at home with Marco Biasetti’s mouthwatering recipe for BBQ Magazine! This simple dish features succulent wild-caught fillets glazed in a sweet & savory honey-soy sauce, delivering perfectly charred & juicy perfection every time. Dive into Delivita’s deliciousness today!
Ingredients
6 wild-caught salmon fillets, about 250g each, skin on
Salt and pepper, to season
4 tbsp butter
4 cloves garlic, finely chopped or minced
6 tbsp honey
2 tsp soy sauce
1 tbsp fresh squeezed lemon juice
Lemon wedges to serve
Method
1. Preheat your DeliVita oven to medium hot, about 350°C
2. Season the salmon with salt, pepper. Cook the fillets for 3 minutes and set aside.
3. Heat the butter in a skillet over medium-high heat until melted. Add the garlic and lemon wedges and sauté for about a minute, until fragrant. Pour in the honey and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together.
4. Add the salmon steaks to the sauce in the pan; cook each fillet for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper to taste.
5. Cook for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
6. To serve, drizzle with the sauce and finely chopped parsley.
More Recipes Ideas
Method
1. Preheat your DeliVita oven to medium hot, about 350°C
2. Season the salmon with salt, pepper. Cook the fillets for 3 minutes and set aside.
3. Heat the butter in a skillet over medium-high heat until melted. Add the garlic and lemon wedges and sauté for about a minute, until fragrant. Pour in the honey and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together.
4. Add the salmon steaks to the sauce in the pan; cook each fillet for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper to taste.
5. Cook for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
6. To serve, drizzle with the sauce and finely chopped parsley.
