This salmon has basically signed a long-term lease in our kitchen. We make it all the time—and honestly, no one’s complaining.
That caramelized honey top? It’s doing the most. Sweet, savory, slightly dramatic, and somehow making the salmon flake perfectly every single time like it’s showing off. It tastes like you tried really hard… even though you didn’t.
This is my go-to “wow” dish when people come over. It looks impressive, tastes incredible, and requires very little effort—which is my favorite kind of cooking. If you’re trying to impress friends or family without breaking a sweat, this salmon understands the assignment.
Note: I like to use wild sockeye or wester Ross salmon for this recipe.
Equipment
Ingredients
For the salmon:
- 1.5 lbs of salmon
- 4 tbsp honey
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle
- 1/2 teaspoon onion powder
Pre heat the oven in broil
Line a baking sheet with parchment paper. Place the patted-dry salmon on top and create a little foil “nest” around it—this keeps the honey mixture right where it belongs and not all over your baking sheet.
Microwave the honey for about 5 seconds—just enough to loosen it up and make it easier to brush over the salmon. Add the spices to the honey and mix well.
Sprinkle seasoning salt over the salmon, then brush on about ¾ of the honey mixture. Be generous—this is where the magic starts.
When the oven is preheated, place the salmon in the oven and bake for 6 minutes. Take it out and brush on the remaining honey mixture.
Cook for an extra 7 minutes.
At this point, all that’s left to do is try not to eat it straight off the baking sheet. Flaky, sticky, caramelized perfection with minimal effort—exactly how weeknight cooking should feel.
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Mela - Made 
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