Adapted from recipe by Lena Abraham

  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 tsp. red pepper flakes
  • 2 tbsp. lemon juice
  • 1 tbsp. TeaVino Orange Pu-Erh or Peach Mango black tea (ground)
  • 3 tbsp. extra virgin olive oil, divided
  • 4 6-oz. salmo filets, patted dry with paper towel
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon sliced into rounds
  1. In a medium bowl, whisk together honey, soy sauce, red pepper flakes, lemon juice, and ground tea.
  2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
  3. Add garlic to the skillet and cook until fragrant, about 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
  4. Garnish with sliced lemon and serve.