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  • 1 1/2 pounds filet of salmon, skin-on
  • kosher salt
  • black pepper
  • 1 1/2 Tablespoons avocado oil
  • 1 large cucumber, partially peeled and sliced thin
  • 1/4 Cup rice wine vinegar
  • 1 Tablespoon sugar
  • 2 Tablespoons sesame seeds, more for garnish
  • 2 Tablespoons sesame oil
  • 1/2 Cup orange juice, freshly squeezed or bottled
  • 1/3 Cup ponzu sauce
  • 3 to 4 Tablespoons orange blossom honey
  • pinch of crushed red pepper flakes, optional

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Finally, I posted my ‘What’s For Lent?‘ blog, the other day. As mentioned in that blog, over the next few weeks, I will be adding more and more recipe ideas. However, not only is this Citrus Honey Glazed Salmon recipe great for lent, you will be putting this one on repeat. Additionally, I cannot take full credit. As I was scrolling through TikTok the other day, I came across Evan from Backyard Bourbecue. He was whipping up this fabulous recipe along with Asian cucumbers. Naturally, I knew I had to try and recreate. So, with just a few minor adjustments of my own, I am beyond thrilled with the results.

Of course, I created a short video making this lovely dish for TikTok. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account!


Before we move on to the recipe, I think it’s important to note a few things. If you can locate Faroe Island Salmon, I encourage you to use this. The fat lines lend so much flavor to this dish. Just my opinion. Also, even though I do not typically do this, allow the salmon filet to come close to room temperature. This will allow for a better sear.

Use an oil with a high smoke point. Avocado, peanut, or canola will work perfectly.

If you are a bit nervous about using a cast iron pan, feel free to use non-stick. However, I promise to make using cast iron super easy for you. Additionally, I highly encourage you to use a mandoline to slice the cucumbers. They need to be paper thin, and pliable.

If you do not have orange blossom honey, substitute with whatever honey you have in your pantry. Also, bottled ponzu sauce works great. However, if you want to make your own, click here for my recipe. Additionally, you can also substitute the ponzu sauce with soy sauce or coconut liquid aminos. Just be sure to use a bit less.

a piece of citrus honey glazed salmon on a platter topped with Asian cucumbers


Partially peel the cucumber. For aesthetic purposes, I like to keep a bit of the rind. Thinly slice the cucumber using a mandoline. In a shallow bowl, combine the rice wine vinegar, sugar, sesame seeds and sesame oil. Throw in the cucumber slices and toss to coat. Set aside as you are preparing the remaining ingredients.

In a pot, combine all of the ingredients for the glaze. Feel free to omit the crushed red pepper flakes. Bring to a boil. Reduce heat and simmer to reduce. Be sure to keep a constant eye on the glaze as you do not want it to burn. Also note, the glaze will only reduce, and not necessarily thicken. This is what you want.

Heat a cast iron pan to medium-high. Add the avocado oil. Score the skin of the salmon. Once the oil is heated (you will notice a sheen and bit of smoke), place the salmon filet, skin side down. Press down and allow the skin to sear for about four to five minutes. Season the flesh with kosher salt and black pepper. Try NOT to touch the salmon as it is searing. It will give once it is ready to flip. As mentioned above, if you are nervous about using cast iron, just add a touch of non-stick spray along with the oil. This will help you tremendously.

Flip. If all was right in the world, you should have a beautifully seared skin. Turn down the heat just a touch. Allow the flesh to sear for a few minutes. Spoon half of the glaze onto the skin. As the glaze runs down the side of the salmon, it will bubble and caramelize in the pan. This is a thing of beauty. Continue searing the salmon to your desired temperature. My preference is medium. However, if you are using sushi-grade salmon, under medium is fine. Again, try not to touch, or move the salmon around, as the flesh is searing. This will cause the flesh to break apart.


Plate the salmon (skin side down). This will require a gently flip out of the pan. Spoon on the remaining glaze. Top with those fabulous Asian cucumber. Garnish with sesame seeds. Serve with steamed rice. For convenience, I love VeeTee. Honestly, it is the only microwavable rice that does not taste like the packaging. In my opinion, one would never know it came from a package.

Enjoy this fabulous Citrus Honey Glazed Salmon. For more fabulous Salmon recipes, click here!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!

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