Manuka-Glazed Pan-Seared Salmon with Citrus Slaw
Skin-on salmon fillets glazed with NZ Manuka honey and served with a bright citrus slaw
A quick midweek fish dish that highlights New Zealand Manuka honey as a glossy, savoury-sweet glaze for pan-seared salmon. The citrus slaw adds crunch and acidity to balance the rich glaze.
Timing
Cook Time: PT12M
Prep Time: PT20M
Rest Time: PT5M
Total Time: PT37M
Active Time: PT25M
Ingredients
4
pieces
salmon fillets
(Notes: skin-on, about 150–180 g each, room temperature)
2
tbsp
Manuka honey
(Notes: UMF 15 / MGO 263 recommended, room temperature)
2
tbsp
soy sauce
(Notes: reduced-sodium)
1
tbsp
Dijon mustard
(Notes: adds tang and helps the glaze emulsify)
1
tbsp
fresh lemon juice
(Notes: plus extra wedges to serve)
1
tsp
grated fresh ginger
1
clove
garlic
(Notes: finely grated)
2
tbsp
olive oil
(Notes: for pan and slaw dressing)
300
g
white cabbage
(Notes: finely shredded for slaw)
1
medium
carrot
(Notes: julienned or grated)
1
small
red onion
(Notes: thinly sliced)
2
tbsp
fresh lime juice
(Notes: for slaw dressing)
2
tbsp
fresh coriander
(Notes: roughly chopped, to finish)
to taste
sea salt and freshly ground black pepper
Instructions
Step 1
Make the Manuka glaze: in a small bowl whisk together Manuka honey, soy sauce, Dijon mustard, lemon juice, grated ginger and garlic until smooth.
Tip: If the honey is very thick, warm gently in a bowl set over hot water for 30 seconds to make whisking easier.
Step 2
Prepare the salmon: pat fillets dry and season skin and flesh lightly with sea salt and pepper. Brush a thin layer of the glaze over the flesh side and let sit at room temperature for 5 minutes to absorb flavours.
Tip: Dry skin crisps better; remove excess moisture with paper towel before seasoning.
Timing: PT5M
Step 3
Heat a large non-stick or cast-iron pan over medium-high heat with 1 tbsp olive oil. Place salmon skin-side down and press gently with a spatula for 10 seconds to keep skin flat. Cook skin-side down for 4 minutes until the skin is crisp.
Tip: Do not move the fillets while the skin is crisping — that helps release them cleanly from the pan.
Timing: PT4M
Step 4
Flip the fillets, brush more glaze over the cooked side and cook a further 2–3 minutes (depending on thickness) until just cooked through. During the last minute spoon a little of the hot pan juices and glaze over the flesh to build a shiny finish.
Tip: Salmon continues to cook after you remove it from the pan — take it off when slightly under your preferred doneness for a moist result.
Timing: PT3M
Step 5
While the salmon cooks, toss the cabbage, carrot and red onion in a bowl with lime juice, remaining 1 tbsp olive oil, a pinch of salt and pepper. Taste and adjust acidity with more lime if needed. Stir through chopped coriander.
Tip: Make the slaw just before serving to keep it crunchy; you can prepare the veg ahead and dress at the last minute.
Timing: PT5M
Step 6
Rest and serve: transfer salmon to a board and rest for 5 minutes. Serve each fillet with a generous portion of citrus slaw and lemon wedges; drizzle any remaining glaze from the pan over the fish.
Tip: Allowing the fillets to rest lets the juices redistribute and the glaze settle into a glossy finish.
Timing: PT5M