One of my friends on the Eastern Shore is a man by the name of Jim. Jim is the fish monger in our town. If I plan ahead for a dinner party, he will go to the fish market first thing in the morning, at oh-dark-hundred, and pick the best looking salmon he can find. He brings the salmon to his shop and removes all the pin bones and cleans the fish for me to save me time. He does a much better job than I do. Find your fish-monger, he will make the difference in how good your fish dinners taste. Our Honey Citrus Glazed Salmon is a perfect light meal, and it’s made all the better with fresh-caught fish.
The trick to any good meal is in the freshness of ingredients. Fresh squeeze your citrus, get vegetables from a local market, and find a man like Jim to bring you the best catch. Using beautiful vegetables and local ingredients will make a noticeable difference in your meals! The honey should be none other than the Eastern Shore’s finest.
If you like to grill fish, try grilling this salmon on a cedar plank. Grilling with wood chips would also help to bring out the delicate flavors of the fish. It takes less than 10 minutes for prep and 10 minutes on the grill. Serve with grilled seasonal vegetables.
Adapting our Honey Citrus-Glazed Salmon
This recipe is not perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner chef come out and play and change up this recipe. Here are some ideas–
- Add lots of fresh herbs
- Serve with rice or a light pasta
- Add a spoonful of our Blueberry BBQ Sauce for a beautiful presentation
If you decide to try this amazing recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Honey Citrus-Glazed Salmon
- Whole fish or skin-on salmon fillets
- 4 tbsp. Waxing Kara Honey
- 2 tbsp. of fresh lime juice
- 1 tbsp. of lemon zest
- 2 tbsp. orange juice
- 2 tbsp. of bourbon optional
- 1 tsp. of olive oil
- Sea salt and freshly ground black pepper
Soak a cedar plank in water for the day (this way it won’t catch fire on the grill)
Rinse fish and remove pin bones and pat dry, apply salt and pepper.
Set fish in glass, non-reactive baking pan. Combine all other ingredients into a blender and mix well, Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Get the grill hot, place the salmon onto plank and into the grill for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer.
Remove the salmon from the grill and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.