Honey Garlic Salmon

This easy, one-pan dinner is packed with rich, honey-glazed flavor and roasted to perfection. Minimal effort, maximum taste—just pair it with your favorite Williamson white wine for a perfect meal!

Ingredients

• For the Salmon:  ·   
• Large Salmon Filets, deboned and skin on  ·  2 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Herbie's ASTA Black Pepper Ground  ·  1/2 teaspoon 
• Salt, to taste  ·   
• For the Sauce:  ·   
• Honey  ·  4 tablespoons 
• Tamari  ·  2 tablespoons 
• Rice Wine Vinegar  ·  1 tablespoon 
• Water  ·  1 tablespoon 
• Garlic, minced  ·  1 clove 
• To Finish:  ·   
• bunch Chives, minced  ·  1 
• Herbie's Chili Crisp Spice Mix  ·  1 teaspoon 

Instructions

1. For the Sauce: In a small bowl whisk together the tamari, honey, rice wine vinegar, water, and chopped garlic until well incorporated and set aside.
2. For the Salmon: Take salmon out of the fridge 20 minutes before cooking. Pat salmon dry with a paper towel and sprinkle with salt and Herbie's ASTA black pepper on both sides of the salmon.
3. Add 2 tablespoons of Williamson Wines Extra Virgin Olive Oil into a non stick fry pan and heat over medium high heat. Once the oil begins to shimmer place salmon gently in the pan skin side down. Cook the first side for 3-4 minutes until the skin is golden brown. Gently flip over.
4. Then remove the pan from the heat and place the whole pan in the oven at 375 degrees for 5 minutes. Remove the hot pan from the oven; remove the residual oil from the pan and pour the sauce over the salmon while in the sauté pan. Bring the sauce to a quick boil and deglaze the pan. Reduce the sauce for 2min then remove from the heat for plating.
5. To Finish: Garnish with the minced chives and sprinkle 1 teaspoon of Herbie's Chili Crisp Spice Mix over the salmon for a finishing touch.

Jenny's Tip: - Serve immediately and enjoy with a glass of Williamson Wines Enchant Trinity Châteauneuf-du-Pape style wine.