Easy Salmon Pie
Easy Salmon Pie is a comforting, savory dish combining flaky salmon with creamy filling, all baked inside a buttery crust. Simple to prepare, it’s perfect for a satisfying family meal or cozy dinner.
Read MoreThe Best Honey Glazed Salmon
Drescription
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for — no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Ingredients
- nonstick cooking spray, optional
- four 6-ounce portions skin-on salmon fillets
- 1/4 cup honey
- zest and juice of 1 lime
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 clove garlic, grated
- kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
- Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
- Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don’t spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
- Drizzle the reserved honey-lime mixture over top of the salmon just before serving.
