Sticky Soy Salmon

Salmon fillets
Soy Sauce
Golden Syrup
Butter

I have intentionally left off the quantities for this recipe. Will you have 2 fillets or 4, or 6? How ever many people you are cooking for will determine how you make this. No matter the quantity, this is a quick and tasty tailgating dish that you can make on a grill at the game or while watching from home. Start by melting a generous amount of butter over a medium heat, say 1tbsp per fillet. Then add the fillets to the pan skin side down.

Drizzle golden syrup and soy sauce over the length of each fillet. This will dribble off the sides of the fish and mix with the butter, this is a good thing. The butter, syrup and soy will all combine and start to brown as you can see in the photos below. 

Once you notice the sides of your salmon starting to cook through it means it is time to turn the fillet. Turn the fillet so the skin is facing up and the meat is facing down. Give the fillet a good rub or stir through the glaze in the pan at this point. Personally I like to peal the skin off at this stage, it should be crispy and come off in one easy piece. If you like to keep the skin on your fish then go for it. It's your choice. 

Cooking this dish is not like cooking steak, the more you turn the fish the more chance it gets to coat in the glaze at the bottom of the pan. I like my salmon a little pink in the middle, you may like yours cooked through. If you are new to salmon then once you think a fillet is cooked you can cut into it with a knife and see if you have cooked it to your liking. 

Enjoy!