Honey-Glazed Salmon

Preheat your cooking surface to a medium-high temperature by heating 1/4 teaspoon of olive oil in a small, shallow cooking vessel. Sizzle minced garlic in the hot oil until it starts to develop a light brown hue.

Combine the cooked garlic, brown sugar, soy sauce, lemon juice, honey, 1/2 teaspoon of olive oil, sea salt, black pepper, and red pepper flakes in a container; pour the mixture into a large, resealable bag. Add salmon fillets to the bag and gently massage the fish to coat it evenly with the marinade. Remove any excess air by squeezing the bag and seal it securely.

Place the marinated salmon in the refrigerator for 1 hour to allow the flavors to meld together.

Take the salmon out of the marinade and give it a gentle shake to remove any excess liquid. Set aside 3 tablespoons of the marinade for later use and discard the remaining liquid.

Heat 1 tablespoon of olive oil in a large, shallow cooking vessel over medium heat. Arrange the salmon fillets in the hot skillet and pour the reserved marinade over them.

Cover the skillet with a lid and cook, occasionally spooning some of the liquid from the pan over the salmon fillets, until they are browned and flake easily with a fork, 2 to 3 minutes per side. Finish the dish by sprinkling some sea salt and black pepper over the salmon.\n1