I am always looking for new ways to make salmon. It is a fish my family enjoys, so I make it fairly often. 

Usually I cook the salmon in the oven because I never want to turn it over. I am always fearful that it will fall apart and not look appetizing when I plate it. 

It is time for a new adventure with salmon. Besides, who cares if it falls apart a little? It will still taste wonderful.

This recipe is surprisingly easy, and turning it over really gives the salmon skin a delicious new quality of flavor. 

When you add the sauce, this turns out to be an amazingly fresh new way of enjoying salmon. (Of course, if you want you can bake the salmon at 350 for 25 minutes and then top it with the sauce). I like the taste of the skin cooked in the pan, especially with this dressing. It comes out moist inside with a crispy golden exterior. 

This is a great, quick dinner for any day during the week. The sauce can be used with a variety of fish or chicken. Give it a try, I am sure you are going to love it!

This recipe is courtesy of Epicurious.com. It will serve 2 very happy fish enthusiasts.

Ingredients for Honey and Soy Glazed Salmon

4 tbsp. honey
4 tbsp. soy sauce
3 tbsp. freshly squeezed lime juice
4 tsp. Dijon mustard
2 tsp. water
2 tsp. vegetable oil (I used olive oil)
2 (six-ounce) pieces salmon fillet

In a small bowl, whisk together the honey, soy sauce, lime juice, mustard, and water. Set aside.

In a non-stick skillet, heat oil over medium heat until it is hot but not smoking.

Place salmon fillets into skillet and cook 2-3 minutes each side, or until golden and just cooked through. (this may take you more or less time, depending how thick your fillets are).

Transfer salmon fillets to a plate. Set aside.

Add honey-soy glaze to the same pan and simmer, stirring, about 1 minute. (Remember, your pan will be very hot, so this step shouldn’t take much time at all).

Pour glaze over salmon.

It’s that simple!