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Caramelized Salmon

Author
Cookinero 31 Aug 2025
2020
Caramelized Salmon

Caramelized salmon is one of the most delicious red fish dishes. The caramel sauce that is applied to the salmon gives it an unforgettable aroma when fried, as well as a characteristic crispy crust. The benefits of salmon fish are unimaginable. These fatty fish are rich in a huge amount of polyunsaturated fatty acids and protein. The dish does not take much time to prepare, but the result will be gorgeous. Any side dish will go well with salmon, and serving with white wine will help to reveal the taste even more.

How to cook Caramelized Salmon

Step 1

Caramelized Salmon

Take a piece of salmon and add salt and pepper to taste.

Step 2

Caramelized Salmon

Mix mustard and brown sugar in a bowl.

Step 3

Caramelized Salmon

Add honey to the same bowl.

Step 4

Caramelized Salmon

Add soy sauce.

Step 5

Caramelized Salmon

Mix all ingredients until smooth.

Step 6

Caramelized Salmon

Take a ribbed frying pan and heat it up.

Step 7

Caramelized Salmon

Grease a frying pan with sunflower oil and put the salmon in it. Fry for 5-7 minutes.

Step 8

Caramelized Salmon

Turn the fish over to the other side and fry for another 5-7 minutes.

Step 9

Caramelized Salmon

Turn the salmon over again and fry for 5-7 minutes.

Step 10

Caramelized Salmon

Turn the piece of fish over again and brush it with the prepared caramel sauce.

Caramelized Salmon - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute honey with maple syrup for a different flavor profile. The texture and sweetness will be slightly different, but it will still caramelize nicely.
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to prevent drying out.
Yes, use tamari or a gluten-free soy sauce alternative to keep the recipe gluten-free while maintaining the savory flavor.
Try serving with roasted vegetables, a fresh green salad, or steamed rice to complement the sweet and savory flavors of the salmon.
Double or triple the ingredients proportionally. Ensure your pan has enough space to cook the salmon in batches to avoid overcrowding for even caramelization.
For best quality, freeze the cooked salmon without the sauce for up to 1 month. Thaw in the fridge before reheating and adding fresh sauce.
Any high-heat oil like avocado, canola, or grapeseed oil works well for frying the salmon without burning.
Reduce or omit the brown sugar and use a low-carb sweetener like erythritol or monk fruit. Adjust honey quantity or skip it for fewer carbs.

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