Hot Honey Mustard Glazed 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.

In a small bowl, combine the honey, mustard, vinegar, red pepper flakes, and 1 tablespoon water.

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 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.

Transfer the salmon to plates and spoon the glaze over top. Serve with mashed potatoes and green beans if desired.

Choose a crisp, acidic white like Riesling or Pinot Gris to balance the heat and highlight the sweet, tangy flavors of the glaze.

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.