Black Pepper Honey Glazed Salmon

Salmon fillets glazed with black pepper, honey, and a small amount of Ceylon cinnamon. The pepper provides heat, the honey caramelises in the pan, and the cinnamon adds a barely-there warmth that makes the whole dish feel more complex. On the table in 20 minutes.

Ingredients

• 2 salmon fillets, skin on
• 1 tsp freshly ground Sri Lankan black pepper
• 2 tbsp honey
• ¼ tsp Ceylon cinnamon powder
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Salt to taste
• Fresh lemon wedges to serve

Method

Step 1. Mix the honey, black pepper, Ceylon cinnamon, and soy sauce in a small bowl to make the glaze.

Step 2. Pat the salmon fillets dry and season with a small pinch of salt.

Step 3. Heat olive oil in an oven-safe pan over medium-high heat. Place the salmon skin-side down. Cook for 3 to 4 minutes without moving.

Step 4. Flip the salmon. Spoon half the glaze over the top. Cook for a further 2 minutes.

Step 5. Spoon the remaining glaze over and transfer to a 200°C (400°F) oven for 5 minutes to caramelise the glaze.

Step 6. Serve with lemon wedges and steamed rice or greens.

Used in This Recipe

Ceylera Signature Select Black Peppercorns

Sri Lankan black pepper with a bold, aromatic character. The foundation of this glaze.

From $8.99 Shop Now →

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