Earl Grey Glazed Salmon
A fragrant Earl Grey reduction becomes a beautiful citrus glaze for pan-seared salmon. Ready in 25 minutes.
This recipe transforms Earl Grey into a sophisticated glaze that pairs naturally with the richness of salmon. The bergamot complements the fish's oils, while honey adds sweetness.
The key is brewing the tea strong—almost double strength—then reducing it with honey, soy sauce, and a squeeze of lemon. This concentrates the bergamot flavor.
Sear the salmon skin-side down first, then finish with the glaze in the last two minutes of cooking. The result is a glossy, aromatic fillet with a subtle tea flavor.
Serve over jasmine rice or alongside steamed greens. The meal comes together quickly and feels elegant without being fussy.
Ingredients
- 2 salmon fillets (skin-on)
- 2 bags Earl Grey tea
- 1 cup hot water
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tbsp butter
- Salt and pepper
How to make it
- 1Steep both tea bags in 1 cup of hot water for 5 minutes. Remove bags and pour tea into a small saucepan.
- 2Simmer the tea over medium heat until reduced by half, about 5 minutes. Stir in honey, soy sauce, and lemon juice. Set glaze aside.
- 3Pat salmon dry, season with salt and pepper. Heat butter in a skillet over medium-high heat.
- 4Sear salmon skin-side down for 4 minutes. Flip and cook 2 more minutes.
- 5Brush the glaze generously over each fillet. Cook 1 more minute until glaze is sticky.
- 6Serve immediately with a final drizzle of glaze.
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