Buckwheat Honey Glazed Salmon


  • 4 Tbsp Buckwheat Honey
  • 3 Tbsp Soy sauce
  • 2 Tbsp Olive Oil
  • 2 Tbsp Lemon juice
  • 2 Cloves garlic, minced
  • 1 Salmon fillet, descaled, approx. 2.5 lb
  • 1/4 cup butter



  1. Combine the Buckwheat Honey, soy sauce, olive oil, lemon juice and garlic in a small bowl and mix until combined. 
  2. Pour the mixture over the salmon in a glass container or plastic bag and allow to marinate in the refrigerator for 30 minutes.
  3. Arrange oven shelf about 8 inches away from the heating element in your oven . Preheat your oven to broil / grill.
  4. Place butter in an oven proof pan / skillet. Melt butter over medium heat stirring continuously until the butter begins to change in color to a Golden Brown with a nutty fragrance.
  5. Place the salmon in the pan and pour marinate mixture into the pan. 
  6. Cook each filet skin side down for three to four minutes or until Golden Brown while basting the top with the pan juices. This will result in a nice crispy skin. 
  7. Transfer pan to your oven to broil / grill for approximately 5 to 6 minutes or until the top of the salmon is nicely charred. (Watch careful, honey can burn quickly)
  8. Serve with your favorite rice or couscous side dish!

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