HONEY KISSED SALMON

Tangy, bold, and sweet

PREP TIME: 10 MIN | COOK TIME: 20–25 MIN | SERVES: 2–3

Salmon is one of those proteins that can go so many directions, and I've tried most of them. But there's something about warm spices, honey, and a good sear that just works in a way that feels both familiar and exciting. I wanted to create something that honored the bold aromatic flavors we grew up with and brought them into a dish that feels elevated without being complicated.

The sear is everything. Getting that skin side down in hot olive oil first gives you a crispy base that holds the fish together and locks in moisture before it finishes in the oven. No dry salmon here. Then comes the butter melted down with fresh garlic, honey, a squeeze of whole lemon, and Cabin Feverrr. Cabin Feverrr brings roasted garlic, warm paprika, cinnamon, ginger, and aromatic herbs into one blend that hits comfort and curiosity at the same time. Paired with our Pink Lady salt blend, the seasoning layer on this fish is irresistible.  

 

2–3 salmon filets, skin on

1 tbsp olive oil

1 tbsp Cabin Feverrr spice blend 

Pink Lady salt blend to season

Honey Garlic Butter Sauce

½ stick butter

3–4 cloves fresh garlic, finely chopped

1 tbsp raw honey

Juice of 1 whole lemon

1 tsp Cabin Feverrr spice blend

Pink Lady salt blend to taste

INSTRUCTIONS

Preheat oven to 375°F.

Season. Pat your salmon filets dry, then season generously with Pink Lady and Cabin Feverrr on both sides. Don't be shy, this is where the flavor foundation gets built.

Sear skin side first. Heat olive oil in an oven-safe pan over medium-high heat. Once hot, place salmon skin side down and let it sear undisturbed for 3–4 minutes until the skin is crispy and golden. Flip and sear the other side for 1–2 minutes.

Into the oven. Transfer the pan to the oven and bake for 10–12 minutes while you make your sauce.

Make the honey garlic butter. In a small saucepan over low heat, melt butter and add your chopped garlic. Let it gently cook for a minute, then stir in honey, a squeeze of the whole lemon, Cabin Feverrr, and Pink Lady to taste. Let it come together into a warm, glossy sauce.

Finish. Pull the salmon out, pour the honey garlic butter generously over each filet, and return to the oven for 3–5 minutes. That's where the magic happens — the sauce caramelizes slightly over the fish and everything ties together beautifully.

SERVE

Plate your salmon and spoon any remaining sauce from the pan right over the top. Serve over rice, roasted vegetables, a bed of greens, or alongside your smashed garlic butter potatoes for a full Konay spread. Garnish with fresh parsley and a lemon wedge.

For tutorials check out our social media pages @konayspiceshop.

Real spices. Real food. Real good.