This was my first time attempting this recipe created by my mom. It was delicious. The soy honey pepper sauce was so flavorful and easy to put together. You just have to watch it like a hawk, because one moment it was fine, the next it was boiling over, making my whole stove sticky (not fun).
There’s really no prep time, but it takes about 40 minutes to cook because you need to let the sauce simmer and reduce for about 35 minutes before cooking the salmon. The sauce has a nice subtle kick to it, not overpowering, but real flavorful.
I served this with couscous and a side of mix veggies from a freezer bag. Easy and simple.
The aromas wafting through the house during and after dinner were wonderful.
Prep Time: 5 minutes
Cook Time: 40-45 minutes
Serves: 2-3 people
- 2-3 salmon filets, skin or skinless, whichever you prefer
- 1/4 c. brown sugar
- 1 tsp. black pepper
- 1/2 c. pineapple juice
- 1/4-1/2 tsp. cayenne pepper, to taste
- 1/3 c. soy sauce
- 1/2 tsp. paprika
- 4 Tbsp. honey
- 2 Tbsp. white vinegar
- 1/4 tsp. garlic powder
- 2 Tbsp. lemon juice
Bring to a simmer in a sauce pan on medium heat pineapple juice, soy sauce, lemon juice, vinegar, and honey.
Reduce the heat to medium-low and stir in the brown sugar, black pepper, cayenne pepper, paprika, and garlic powder.
Simmer, stirring occasionally, until sauce has reduced to a syrup like consistency. (About 35 minutes). Set the sauce aside.
Put (skin side down first) in a hot oiled pan so it crisps up. Cook for about 5 minutes on each side.
Once you flip it over, add some of the sauce. Add some more once it reduces and is almost ready to eat.