It only takes a handful of ingredients, and fifteen minutes of your time to get to this point.
Staring down the barrel of some of the most delicious salmon you’ve ever tasted, that is.
This is a recipe from Averie Cooks and I’m here to tell you that her recipes have NEVER disappointed. Not once. If you’ve never been to her site you NEED to run as fast as you can and take a look. I don’t really know what the internet equivalent is of running as fast as you can, but you get the picture, I’m sure.
Whenever I post a seafood recipe you know that Mr. T was either out of town or had cereal for dinner that night. Don’t worry though, Mr. T loves cereal. And sandwiches.
I used to think he would die of starvation if I died, but I actually think he could sustain himself solely on peanut butter and jelly sandwiches and Cap’n Crunch.
He might be killed by being crushed under a huge pile of dirty laundry though.
I honestly don’t know which would be a worse way to go.
I want to go by choking on a piece of this salmon, because I would be one hundred percent fine having this be my last meal.
It’s that good.
- 2-3 tablespoons olive oil
- 2 salmon fillets, about 6 ounces each with skin on
- juice of 1 lemon
- salt and pepper, to taste
- 3 tablespoons maple syrup
- 3 tablespoons barbeque sauce
- 2 teaspoons Worcestershire sauce
- Place olive oil in skillet and heat over medium-high heat. When the oil is warm, add the salmon to sear it with skin-side up (flesh side down). Squeeze the lemon juice over the top and evenly sprinkle with salt and pepper, to taste.
- Cover skillet and cook for about 6 minutes, or until fish has a nice sear and is about 80 to 90 percent done. Uncover skillet, lower heat to medium, and squirt in the maple syrup, barbeque sauce, and Worcestershire.
- Cover skillet and cook for about 3 to 5 minutes, or until sauce has thickened and is bubbly, and the salmon is cooked through.
- Plate the salmon, top with remaining glaze from skillet if desired, and serve immediately. Salmon is best warm and fresh but will keep airtight in the refrigerator for up to 2 days.