Honey-Glazed Salmon

Name: Honey-Glazed Salmon
Yield: makes 4 servings
Ingredients: 3 tablespoons honey; 2 tablespoons olive oil; Juice from 1 small lemon (about 2 tablespoons); 3 garlic cloves, minced; Parchment paper; 4 6-ounce boneless salmon fillets, about 1 1/2-inch thick; Kosher salt and ground black pepper to taste

December 9, 2011

To be honest, I didn’t used to care for salmon. I tried a number of different methods of cooking it and none had ever worked for me. Then, finally, I asked my friend Mario Lopez for advice, and he responded with two words: “honey glaze.” That was it! Honey cuts the richness that I used to find overpowering while underscoring the salmon’s own sweetness. Baking the fish in paper packages, called en papillote in French, allows thicker cuts to cook all the way through without getting dry, and (better yet) keeps the mess to a minimum. Plus, it’s fun to open them at the table—just be careful not to get burned by the steam! Serve with Garlic Green Beans (page 141) or a green salad.

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