Pan-Seared Honey Glazed Salmon with Collard Greens
Pan-seared honey glazed salmon on a bed of collard greens is quick, healthy, garlicky, and lemony. This recipe is a weeknight dream. It’s easy to make, gentle on the budget, and seriously flavorful.
Servings: 2
Calories: 592kcal
Ingredients
Collard Greens
- 10 ounce bunch of collard greens, central ribs removed and sliced into bite-sized strips
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 2 cloves garlic, minced (2 tablespoons)
- ¼ teaspoon red pepper flakes
- 1 teaspoon freshly squeezed lemon juice
Salmon
- Two 6 ounce salmon steaks (or a 12 ounce steak, cut into two after cooking)
- 1 tablespoon honey
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Collard Greens
- Using a non-stick pan, heat extra-virgin olive oil over medium to medium-high heat.
- Add the chopped collard greens. You want to hear a crackle when they touch the oil. Let it crackle for about 30 seconds, add salt, and stir.
- Reduce the heat to medium and keep stirring for about 4 minutes.
- Add red pepper flakes and garlic and stir for another minute or so. Just make sure the garlic doesn’t turn brown.
- Remove the collard greens from the pan, squeeze some fresh lemon juice over it, and set aside.
Salmon
- Place the salmon steak skin side down on your cutting board and use a paper towel to dry off any excess moisture.
- Pour honey on top (use your hands or a brush and evenly coat the fish’s surface). Add salt and pepper.
- Use a paper towel to wipe clean the pan you used for the collard greens and heat the extra-virgin olive oil over medium-high heat.
- Add the salmon with the skin side up. Yes, skin side up. That will achieve an incredible sear on the skinless side. Just make sure when you put the fish in the hot pan, do not move it for about 4 minutes.
- Reduce heat and cook for another 4 minutes skin side down, to get the inside just slightly cooked (opaque), with still a little translucency in the center. The internal temperature should read 125°F.
- Place on a bed of collard greens and serve immediately.
Notes
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How to chop collard greens
After rinsing and drying the collard greens:
- Grab each leaf and remove the central rib using a knife.
- Layer a couple of leaves and roll them like you'd roll a cigar.
- Cut perpendicular into ⅛” - ¼” strips. This technique is called chiffonade.
- Flip 90 degrees and cut one more time.
- When is my fish done cooking? Cooking fish to the right doneness is essential. We don't want to time travel back to childhood memories of gray, dry, tasteless, chewy salmon served at a buffet. Unlike meat, which has different desired doneness like rare and medium-rare - some people claim there's also a thing called well-done - fish only has one level of doneness: The perfect one. It's 125°F. It's when the fish gets flaky on the outside while still firm (pink, in the case of salmon) on the inside.
- What type of salmon is best? It’s nice if you can get fresh seafood directly from a fish market, but that’s not always possible. Therefore, frozen pre-portioned salmon steaks are almost always in my pantry. That way, if I feel like making a quick salmon meal, all I do is put the frozen salmon steaks (use a resealable plastic bag if it’s not in one already) into a bowl of room temperature water, and within 20 minutes they're defrosted and ready to cook.
- Suggestion: If you enjoy this, then you're gonna love our oven baked salmon with broccoli (sheet pan recipe)!
Nutrition
Calories: 592kcal | Carbohydrates: 62g | Protein: 29g | Fat: 34g | Sodium: 2493mg | Potassium: 2064mg | Fiber: 38g | Sugar: 13g | Vitamin A: 47761IU | Vitamin C: 337mg | Calcium: 2218mg