Easy Honey Garlic Salmon

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  32 oz Salmon
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  0.3 tsp 1/4 teaspoon salt (to season)
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  0.3 tsp 1/4 teaspoon pepper (to season)
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  0.5 tsp Paprika, Ground
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  2 tbsp Unsalted Butter
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  4 Garlic(12g)
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  4 tbsp Honey
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  1 tbsp 1 tablespoon water
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  2 tsp Soy Sauce, Low Sodium
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  1 tbsp Lemon Juice, Fresh
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  2 2 lemon wedges (to serve)

Instructions

1. 1Pat the salmon dry with paper towels and season both sides evenly with salt, pepper, and paprika.
2. 2Heat the butter in a large skillet over medium-high heat for 1–2 minutes until melted and foaming. Add the fresh garlic and sauté for 1 minute, stirring constantly, until fragrant.
3. 3Pour the honey, soy sauce, water, and lemon juice into the skillet and stir well to combine. Cook for 1–2 minutes over medium-high heat until the sauce is warm and flavors meld.
4. 4Place the salmon skin-side down in the sauce and cook for 3–4 minutes over medium-high heat, basting occasionally with pan juices, until the flesh turns opaque and flakes easily when pressed.
5. 5Flip the salmon carefully and cook for another 2–3 minutes on the other side over medium-high heat until the internal temperature reaches 145°F.
6. 6Remove from heat and let cool for 2–3 minutes, then divide the salmon and sauce evenly into 4 airtight containers while warm.
7. 7Refrigerate immediately. Store in the refrigerator for up to 3 days, or freeze for up to 1 month.
8. 8Serve with fresh lemon wedges.