Rich king salmon steaks get a sweet and spicy glaze from hot honey and grainy mustard. We used a cast iron skillet here for year-round cooking, but come summer, the grill is a great option. See Pro Tips for instructions.
Ingredients
2 king salmon steaks, about 1-inch thick Available in Our Premium Subscription Box
Kosher salt and freshly ground black pepper
4 tablespoons honey
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
Pinch of crushed red pepper flakes or chipotle powder
1 large garlic clove, minced
1 tablespoon neutral oil such as avocado or grapeseed
Mashed potatoes and steamed beans for serving
Directions
Prep the salmon steaks
Sprinkle the salmon all over with salt and let sit for 10 minutes. If desired, remove the pin bones and rib bones. See video tutorial below.
Make the glaze
In a small bowl, combine the honey, mustard, vinegar, red pepper flakes, and 1 tablespoon water.
Sear the salmon
In a medium cast iron skillet, heat the oil over medium-high heat. Pat the salmon very dry with paper towels and add it to the skillet. Cook until golden brown, but not cooked through, about 2 minutes per side. Remove the skillet from the heat to cool down for a few seconds, then lower the heat to medium-low.
Add the glaze
Add the garlic to the empty spaces and cook until fragrant, 30 seconds. Pour the honey-mustard mixture over and around the salmon and turn once to coat in the glaze . Cook, spooning the sauce over the fish until the surface is glossy and glazed and the fish is nearly cooked through, or 135°F on an instant read thermometer, about 5 minutes.
Finish and serve
Transfer the salmon to plates and spoon the glaze over top. Serve with mashed potatoes and green beans if desired.
Pro Tips
Wine Pairings
Choose a crisp, acidic white like Riesling or Pinot Gris to balance the heat and highlight the sweet, tangy flavors of the glaze.
Grill it Up
Preheat the grill for direct cooking over high heat. Wipe and oil the grates. Add the salmon and cook, turning occasionally and brushing with the glaze until lightly charred in spots and cooked through, 135°F, 8 to 10 minutes.
