Instructions

Step 1: In a small bowl, mix together the honey, apple cider vinegar, red pepper flakes, minced garlic, and smoked paprika. Set aside.

Step 2: Pat the salmon fillets dry and season both sides with salt and pepper.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down (if using skin-on). Sear for 4-5 minutes until the skin is crispy and the fish releases easily.

Step 4: Flip the fillets and cook for another 2-3 minutes. Reduce heat to medium, then pour the honey mixture over the salmon. Spoon the sauce over the fillets as it bubbles and thickens, about 2-3 more minutes.

Step 5: Once the salmon is cooked through and nicely glazed, remove from heat. Garnish with chopped parsley and serve with lemon wedges.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the glaze and texture. Avoid microwaving, as it can dry out the fish. This dish is not ideal for freezing due to the honey glaze.