Honey Lemon Salmon
You can make this Honey Lemon Salmon with only a handful of ingredients and any skillet. It's quick & easy for healthy weeknight dinners or fancy occasions
Servings 4 servings
In a small bowl, whisk together honey and lemon juice, set aside.
In a large skillet over medium-high heat, heat two tablespoons coconut oil. Add salmon skin-side down and season with salt and pepper. Cook salmon until golden brown, skin is crispy and it releases easily with spatula, about 5-7 minutes, depending on the thickness.
Add the honey lemon sauce to the pan. Then flip the salmon over carefully and baste the salmon with the sauce. Continue cooking until salmon is just barely pink in the center and easily lifts from the pan, about 2 more minutes.
Garnish with sliced lemon and parsley to serve with a salad, if desired
Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. To reheat, place on a pan with the skin-side down and reheat until warmed through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of coconut oil, you can use grapeseed oil or safflower oil, both of which have high smoke points like coconut oil. You can also use olive oil, but be careful not to let the olive oil get smokey.
- Instead of lemon juice, you can use lime juice or another type of vinegar like red wine vinegar.
- Instead of honey, you can use maple syrup or agave syrup.
Calories: 369kcal | Carbohydrates: 18g | Protein: 34g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 76mg | Potassium: 856mg | Sugar: 18g | Vitamin A: 70IU | Vitamin C: 4.4mg | Calcium: 20mg | Iron: 1.5mg