Recipe Background
New Year's Salmon is a savory dish with a rich sauce, perfect for gatherings.
Back on my first New Year’s Eve in the bustling city, I was invited to a small gathering with new friends. The host was keen on keeping things casual yet classy, and after a bit of back-and-forth, we agreed that salmon was the star we needed. I remember patting the fillets dry, a small but crucial step that ensures the fish sizzles beautifully in hot oil. We seasoned carefully, letting the salmon rest and soak in the salt and pepper just long enough to bring out its best.
The synergy really happened in the sauce. We whisked soy sauce, honey, and a touch of lemon juice. Someone at the party mentioned the secret to a luxurious glaze is incorporating cornstarch properly, so we made sure there were no lumps left. As the midnight countdown echoed around us, we stirred the golden garlic in the same skillet, creating a fragrant base. I still remember the look on everyone’s faces as the aroma wafted through the room, rich and promising.
Once the salmon was plated on a fluffy bed of rice, garnished with green onions and fresh lemon slices, it was an absolute delight. The dish was not only beautiful but easy to serve and share. Ever since, it has been my go-to for gatherings, offering both flavor and elegance. To this day, I advise letting the salmon rest for those clean, fork-perfect flakes.
Ingredients
For the salmon:
- 1 1/2 pounds salmon fillets skin-on, about 1 1/2-inch-thick
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon garlic finely chopped
Optional, for serving:
- long-grain white rice to taste, cooked and hot
- 1 tablespoon green onions finely chopped
- lemon slices to taste
Directions
- Using paper towels, pat the salmon fillets dry.
- Season the salmon fillets evenly with the salt and the black pepper.
- Allow the salmon fillets to rest at room temperature for 10-15 minutes.
- In a large skillet over medium-high heat, add the olive oil and heat until it sizzles, about 2 minutes.
- Add the salmon fillets to the hot oil and cook, flipping them once, until they are golden-brown and reach an internal temperature of 145 degrees F, about 5-6 minutes per side. The flesh of the salmon should be opaque and flake easily with a fork.
- Transfer the cooked salmon fillets to a plate.
- In a small bowl, add the soy sauce, the honey, the water, the cornstarch, and the lemon juice and whisk well until the cornstarch is dissolved. Set the sauce mixture aside.
- In the same skillet used to the cook the salmon over medium heat, add the garlic and cook, while stirring constantly, until fragrant, about 1 minute.
- Add the sauce mixture to the garlic and cook, while stirring, until thickened, about 3-4 minutes.
- Add the salmon fillets to the sauce and spoon the sauce over the fillets.
- Plate the salmon fillets over the rice.
- Serve the fillets topped with the sauce, the green onions, and the lemon slices.
×
