Honey Garlic Salmon

This recipe is super easy and delicious. I make my salmon using my Anova Sous Vide, this guarantees that it comes out perfect every time. Sure it takes a little longer but it’s worth it to me to have the salmon perfect and not over-cooked. I serve this with rice. Enjoy!


Honey Garlic Salmon

  • 1/3 cup honey
  • 1/4 cup Tamari soy sauce
  • 1 large lemon (juiced, zested and a couple of slices)
  • 1 Tbsp olive oil
  • 2 salmon fillets (size is up to you)
  • 4 to 5 cloves of garlic, minced
  • 1 Tsp red pepper flakes
  • Salt and pepper
  • 1 green onion, chopped


In a medium bowl combine the honey, soy sauce, red pepper flakes and onion. Zest your lemon into the bowl of honey. Slice off about 4 or 5 thin slices from the lemon, set aside and juice the remaining lemon into the bowl of honey as well. If you didn’t sous vide your salmon you’re going to need to cook it. Either way, lightly salt and pepper both sides. Heat a skillet on medium-high heat with the olive oil until it’s hot. Add the salmon and brown on each side, about 2 minutes if sous vide or 4-6 minutes if not (that’s per side). Remove and set aside. Take the pan off the heat and let cool for about 5 minutes, so you don’t burn the garlic. Turn the heat to medium and add the garlic, sautéing until fragrant (about 2 mins). Add the honey mixture and sliced lemons, cook for about 5 minutes or until thick. Add the salmon back in and turn to coat. Give it about a minute to make sure the salmon is heated and then serve.

Basil Pesto

I don’t think most people realize how easy it is to make your own pesto. I have, and absolutely love, my AeroGarden Ultra (LED) . Now it’s not perfect for everything but for herbs and such it’s amazing. And I found a great company that has fantastic seeds; organic, non-gmo and heirlom. I recommend their seeds. But I definitely buy the basil on a regular basis. I love the flavor of basil but you can make pesto using arugula, spinach and walnut instead of pine nuts. Enjoy!


Salmon with Basil Pesto

  • 2 cups fresh basil, packed
  • 1/2 cup plus 1/4 cup pine nuts
  • 3-4 cloves of garlic, minced
  • 1 cup finely grated parmesan cheese
  • 1/2 cup of olive oil*
  • 1/2 Tsp kosher salt
  • 1/4 Tsp black pepper
  • 1 filet of salmon


In a food processor combine the basil, 1/2 cup pine nutes and garlic. Pulse to combine. With the processor on low speed, slowly add the olive oil until smooth. *You may need a little more than 1/2 a cup.

Once it’s smooth add the cheese, salt and pepper and combine until smooth again.

Poach the salmon (about 5 minutes), or if you’re like me and have a Anova Sous Vide, cook at 115 degrees for 45 minutes.

Pre-heat your oven on the broiler setting. Spread the basil pesto on the top of the salmon and sprinkle with 1/4 cup (or so) of pine nuts. Toast in the broiler oven until the pine nuts are brown and the pesto is bubbly.