Hot Honey-Glazed Salmon

"Hot honey from a squeeze bottle is good (just ask pizza), but a homegrown version splashed with bright vinegar is exponentially better. Case in point: this hot honey salmon recipe, which creates a sweet-spicy lacquer over broiled fish for a restaurant-quality weeknight dinner (or make-ahead lunch). Steamed rice is a natural base, as is cooked quinoa or a combination of the two."

"You'll notice that there is no oil here. Most grocery-store salmon is farm-raised and naturally rich, so it releases enough fat as it cooks; if using wild salmon, drizzle a tablespoon or two of olive oil over the fish before brushing on the hot honey sauce. If you have an old-school drawer-style broiler at the bottom of your oven, start checking the salmon about 5 minutes before the recommended time to prevent it from charring to a crisp."

Homegrown hot honey splashed with bright vinegar makes a sweet-spicy lacquer for broiled salmon, producing a restaurant-quality weeknight dinner or make-ahead lunch. Serve the glazed salmon over steamed rice, cooked quinoa, or a combination of both. Most grocery-store salmon is farm-raised and releases enough fat while cooking, so no added oil is necessary; for wild salmon, drizzle 1–2 tablespoons of olive oil before glazing. Watch closely under an old-school drawer-style broiler, checking about five minutes early to avoid charring. Use mild, syrupy honeys like wildflower or clover and stronger chili pastes for more heat. The cooked salmon keeps up to three days refrigerated and is best served cold or at room temperature, flaked over grains or in tacos.

Read at Bon Appetit