If this is your first time visiting one of my recipes, you need to know that I almost NEVER measure. If you can’t work without measurements, I would suggest you look for a similar recipe elsewhere. The fact that I don’t measure my ingredients has its advantages and disadvantages, of which the latter far outnumber the former. Yet, I choose to not measure because most often, I am just scrambling around for last minute things I already have in the pantry so I can put together a decent and at least somewhat healthy meal for my family. If I wait to get my measuring spoons and cups out, I lose precious time. A dash of this, a spoonful of that, and a pinch of whatever works just fine for me. If that sounds like you, read on.
I will include measurements in the recipe but these are more of a guideline than hard and fast rules. Have fun with it.
This is my recipe for a quick 20 minutes dinner made with Wild Salmon (the only kind of salmon you SHOULD eat, with skin on) with just 5 main ingredients. Here goes:
| Prep Time | 4-6 minutes |
| Cook Time | 7-9 minutes |
| Servings |
|
- 2 Large or 4 Medium Wild Salmon
- 2 Tbs. Honey (I used organic)
- 1 Tbs Yellow Mustard
- 1 tsp Sriracha (use as much or as little as you can handle)
- 1.5 tsp Garlic (minced) We like foods flavored with garlic so we didn't mind being al little generous with amount. Feel free to add more or less or skip entirely.
- Salt & Pepper To taste
- 2 Tbs olive oil
Ingredients
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- Mix honey, yellow mustard, and Sriracha together. Stir and blend well.
- Add the minced garlic and mix in. Add salt and pepper and mix in.
- Meanwhile, defrost the salmon if frozen. Heat a pan with olive oil on medium-high until hot.
- Place the defrosted salmon, skin side down on the pan and brush the marinade generously onto the salmon. (If the defrosted salmon has a lot of melted icy water in it, the pan will splatter. Keep a splatter cover ready.)
- Turn the heat down to medium and let the salmon cook for 7-9 minutes. There is no exact cool time with fish that works for me. Do not overcook salmon or else it gets hard. Keep checking on it every couple of minutes. Turn off the stove when you think it may be done and allow to cook in the pan after you turn the stove off. Salmon is done when a fork inserted along the side flakes easy slices off the piece.
- Serve with rice and broccoli (our favorite sides). Garnish with lemon juice, if you have some.
