Honey salmon

I was looking for something different and stumbled upon a recipe for honey salmon in a cookbook that I had never used before, The Berghoff Family Cookbook. This is from a Chicago restaurant. Perhaps I was frightened by their recipe for crabcakes which includes red onion, red pepper, corn kernels and cream cheese. Those are not Maryland crab cakes!

The salmon however was easy and had a nice flavor. Not Keith’s “favorite” but he admitted that it was good. When I did the blog on Sunday I planned to serve it with broccoli but I had some spinach left from last night’s pizza so I sauteed some shallot in olive oil and added the spinach until wilted.

Honey salmon

  • 2 salmon fillets (6- 8 oz each)
  • olive oil
  • salt and pepper


  • 1/3 cup seafood stock
  • 1/4 cup orange juice
  • 1/8 cup cider vinegar
  • 1 1/2 TB honey
  • zest from 1/2 orange

Combine all sauce ingredients.

Season salmon with salt and pepper. Heat 1 -2 TB olive in a heavy saucepan over medium high heat. Add salmon, skin side down and sear for 30 seconds. Flip and sear other side for 30 seconds. Turn heat down to medium low, pour sauce over salmon and cover. Cook for 8 – 10 minutes. Remove salmon to plates and turn up heat so sauce thickens. Pour over fish.

Serve with vegetable of your choice – the spinach went well with it.

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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