INGREDIENTS
1 1/4 pounds salmon fillets
2 teaspoons olive oil
salt and pepper to taste
4 cloves garlic minced
1/4 cup water
1/4 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon chopped parsley
lemon wedges for serving
INSTRUCTIONS
Heat the olive oil in a large pan over medium-high heat. Season the salmon with salt and pepper to taste.
Place the salmon skin side up in the pan. Cook for 4-5 minutes per side or until cooked through.
Remove the salmon from the pan and place on a plate. Cover with foil to keep warm.
Add the garlic to the pan and cook for 30 seconds.
Add the water, soy sauce, and honey to the pan; bring to a simmer.
In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
Slowly pour the cornstarch mixture into the pan and whisk to combine. Bring to a boil and cook for 1 minute or until the sauce has just thickened.
Return the salmon to the pan and spoon the sauce over the top. Sprinkle with parsley and serve with lemon wedges if desired.
