(This recipe is loosely based off of Giada from Food Network’s Grilled Salmon)
This is one of my favorite salmon recipes because it is both delicious and super simple. The sweetness of the Agave Nectar pairs amazingly with the salmon. The Agave Nectar and the kosher salt create this incredible crust when seared in the skillet but the salmon stays moist because of roasting it in the oven. If you like salmon, this will knock your socks off!
You will need:
- salmon, skin removed (I used about 3 oz. fillets)
- Agave Nectar
- coarse salt/Kosher salt, etc.
Preheat your oven to 400 degrees and prepare a baking pan (I line it with foil and spray it with cooking spray to make for easy clean-up).
Heat a non-stick skillet over Med-High heat (you are just searing the salmon) and spray with cooking spray or olive oil.
Meanwhile, remove the skin of the salmon. Spread 2 tsp. or so of Agave Nectar on the side facing up and season with salt and pepper.
Once the skillet is hot, place the salmon seasoned side down. Do not touch the salmon for about 2 minutes and this will create a crust. Meanwhile, season the side of the salmon facing up the same way as the other side.
Flip the salmon over once that side has a nice brown crust and cook on the other side for another minute.
After 1 minute, move the salmon to the prepared baking pan and bake in the preheated oven for 10 minutes (for well-done). Enjoy!