Slice the salmon into 4 fillets and remove the bones with tweezers.
Pat dry the salmon with a paper towel. Season with salt, pepper, paprika, and cayenne on both sides.
In a small bowl, combine the garlic, honey, soy sauce, and lemon juice, and set aside.
Heat the non-stick frying pan with olive oil and cook the salmon for 3-4 minutes per side.
Pour the sauce in the pan and cook until the sauce starts getting thicker, searing the salmon on all sides.
Notes
TO STORE. Cover and keep the leftover or batch-prepped salmon in the fridge for 2-3 days.
TO FREEZE. Freezing compromises the structure of salmon and makes it rubbery. So I advise against freezing.
TO REHEAT. Reheat the salmon briefly in the microwave to enjoy it warm.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 26g | Protein: 31g | Fat: 17g | Sodium: 1168mg | Potassium: 803mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg | NET CARBS: 26g
