Dinner for one?
If it’s just you for dinner, don’t let that stop you from cooking something healthy and satisfying for yourself! I love this easy salmon dinner when I’m just cooking for myself because it makes just enough for one person, is simple and delicious. Feel free to double or triple the recipe if you have more loving people to feed!
Let’s talk about salmon…
Farm raised salmon can have color added to their feed, and other chemicals. For this reason I only buy wild salmon. When you buy your salmon, consider frozen. Frozen tends to be fresher because it is immediately frozen after it is caught. Usually, “fresh” salmon, will have been frozen, and thawed 1-2 x before you buy it. When buying frozen salmon look at the ingredients. YES! You might be shocked to see added color, and chemicals in your fish!
Melting potatoes & duck fat
Duck fat is legend! Did you know that duck fat is actually lower in saturated fat than butter? The recipes you’ll find here are dairy free, so butter is not used, and duck fat is a perfect alternative. No, it doesn’t have a ‘ducky taste’! Alone, duck fat is very neutral in flavor. But when added to food, it just elevates them to a whole new level. This is especially true for potatoes, it gives them a rich taste, and allows them to crisp up nicely! You can find duck fat at most stores, sometimes it is found frozen, in jars by the olive oil, or in big cans. I like to store my duck fat in the freezer, and then just scrape off a little when I need some.
Honey Glazed Salmon & Melting Potatoes
Description
Broiling salmon is the easiest method! This fish is glazed with honey & orange. Paired with my velvety melting potatoes cooked in duck fat, you will love this simple yet sophisticated dinner for one!
You Need
For the Potatoes
-
-
-
-
-
-
-
-
-
For the Salmon & Honey Orange Glaze
-
-
-
-
-
-
-
Method
For the Potatoes
-
- Preheat oven to 400 degrees. In a cast iron skillet, add duck fat and garlic until melted. Once melted, and add potatoes in single layer, sprinkle with salt and black pepper.
- Put potatoes in oven for 20 minutes, then flip, and remove garlic cloves (we don't want them to burn).
- Cook 15 more minutes.
- Remove pan from oven and add chicken broth, thyme, garlic & onion powder. Cook until tender throughout, about 20 more minutes.
- Remove from oven, set aside, covered.
For the Salmon
-
- Cold salmon: salmon that has just been pulled from the refrigerator will take longer under the broiler. I usually pull the salmon from the cold box about 15 minutes before I place it under the broiler, this takes less time to cook.
- Turn oven to broil, 500 degrees.
- Line a sheet pan with parchment paper, or foil to preserve pan.
- Rinse salmon and pat dry.
- Rub salmon with 1 teaspoon of avocado oil and a dash of kosher salt.
- Put salmon under broiler, and broil for 6-15 minutes depending on thickness of salmon. For sockeye salmon which is very thin 1/4-1/2 inch thick, it will not take very long to cook through, about 7 minutes.
- While the salmon is cooking, make the glaze. Combine honey, orange juice, orange zest, coconut aminos and a pinch of salt and pepper in a small saucepan over medium heat.
- Bring to a simmer, stirring frequently, until reduced and thickened.
- To plate: drizzle salmon with glaze, add your potatoes to your plate and dig in!
The broiler is the heating element inside the oven, located on the top. If you have an oven heated with natural gas it is going to be inside the bottom drawer. The food is placed below the heating element, usually, 2 inches underneath. The heat from the heating element radiates downward onto the food. The broiler is good for this salmon recipe because it helps to get that caramelization. A thinner piece of salmon, such as sockeye salmon, is a good candidate to use under the broiler because it will cook more evenly. A thicker piece of salmon isn't the best choice for the broiler because the top will be overcooked before the bottom finishes cooking.
salmon, honey salmon, melting potatoes, salmon dinner, fish, potatoes
If it’s just you for dinner, don’t let that stop you from cooking something healthy and satisfying for yourself! I love this easy salmon dinner when I’m just cooking for myself because it makes just enough for one person, is simple and delicious. Feel free to double or triple the recipe if you have more loving people to feed!
Let’s talk about salmon…
Farm raised salmon can have color added to their feed, and other chemicals. For this reason I only buy wild salmon. When you buy your salmon, consider frozen. Frozen tends to be fresher because it is immediately frozen after it is caught. Usually, “fresh” salmon, will have been frozen, and thawed 1-2 x before you buy it. When buying frozen salmon look at the ingredients. YES! You might be shocked to see added color, and chemicals in your fish!
Melting potatoes & duck fat
Duck fat is legend! Did you know that duck fat is actually lower in saturated fat than butter? The recipes you’ll find here are dairy free, so butter is not used, and duck fat is a perfect alternative. No, it doesn’t have a ‘ducky taste’! Alone, duck fat is very neutral in flavor. But when added to food, it just elevates them to a whole new level. This is especially true for potatoes, it gives them a rich taste, and allows them to crisp up nicely! You can find duck fat at most stores, sometimes it is found frozen, in jars by the olive oil, or in big cans. I like to store my duck fat in the freezer, and then just scrape off a little when I need some.
Honey Glazed Salmon & Melting Potatoes
Description
Broiling salmon is the easiest method! This fish is glazed with honey & orange. Paired with my velvety melting potatoes cooked in duck fat, you will love this simple yet sophisticated dinner for one!
You Need
For the Potatoes
-
-
-
-
-
-
-
-
-
For the Salmon & Honey Orange Glaze
-
-
-
-
-
-
-
Method
For the Potatoes
-
- Preheat oven to 400 degrees. In a cast iron skillet, add duck fat and garlic until melted. Once melted, and add potatoes in single layer, sprinkle with salt and black pepper.
- Put potatoes in oven for 20 minutes, then flip, and remove garlic cloves (we don't want them to burn).
- Cook 15 more minutes.
- Remove pan from oven and add chicken broth, thyme, garlic & onion powder. Cook until tender throughout, about 20 more minutes.
- Remove from oven, set aside, covered.
For the Salmon
-
- Cold salmon: salmon that has just been pulled from the refrigerator will take longer under the broiler. I usually pull the salmon from the cold box about 15 minutes before I place it under the broiler, this takes less time to cook.
- Turn oven to broil, 500 degrees.
- Line a sheet pan with parchment paper, or foil to preserve pan.
- Rinse salmon and pat dry.
- Rub salmon with 1 teaspoon of avocado oil and a dash of kosher salt.
- Put salmon under broiler, and broil for 6-15 minutes depending on thickness of salmon. For sockeye salmon which is very thin 1/4-1/2 inch thick, it will not take very long to cook through, about 7 minutes.
- While the salmon is cooking, make the glaze. Combine honey, orange juice, orange zest, coconut aminos and a pinch of salt and pepper in a small saucepan over medium heat.
- Bring to a simmer, stirring frequently, until reduced and thickened.
- To plate: drizzle salmon with glaze, add your potatoes to your plate and dig in!
The broiler is the heating element inside the oven, located on the top. If you have an oven heated with natural gas it is going to be inside the bottom drawer. The food is placed below the heating element, usually, 2 inches underneath. The heat from the heating element radiates downward onto the food. The broiler is good for this salmon recipe because it helps to get that caramelization. A thinner piece of salmon, such as sockeye salmon, is a good candidate to use under the broiler because it will cook more evenly. A thicker piece of salmon isn't the best choice for the broiler because the top will be overcooked before the bottom finishes cooking.
salmon, honey salmon, melting potatoes, salmon dinner, fish, potatoes
Let’s talk about salmon…
Farm raised salmon can have color added to their feed, and other chemicals. For this reason I only buy wild salmon. When you buy your salmon, consider frozen. Frozen tends to be fresher because it is immediately frozen after it is caught. Usually, “fresh” salmon, will have been frozen, and thawed 1-2 x before you buy it. When buying frozen salmon look at the ingredients. YES! You might be shocked to see added color, and chemicals in your fish!
Melting potatoes & duck fat
Duck fat is legend! Did you know that duck fat is actually lower in saturated fat than butter? The recipes you’ll find here are dairy free, so butter is not used, and duck fat is a perfect alternative. No, it doesn’t have a ‘ducky taste’! Alone, duck fat is very neutral in flavor. But when added to food, it just elevates them to a whole new level. This is especially true for potatoes, it gives them a rich taste, and allows them to crisp up nicely! You can find duck fat at most stores, sometimes it is found frozen, in jars by the olive oil, or in big cans. I like to store my duck fat in the freezer, and then just scrape off a little when I need some.
Honey Glazed Salmon & Melting Potatoes
Description
Broiling salmon is the easiest method! This fish is glazed with honey & orange. Paired with my velvety melting potatoes cooked in duck fat, you will love this simple yet sophisticated dinner for one!
You Need
For the Potatoes
-
-
-
-
-
-
-
-
-
For the Salmon & Honey Orange Glaze
-
-
-
-
-
-
-
Method
For the Potatoes
-
- Preheat oven to 400 degrees. In a cast iron skillet, add duck fat and garlic until melted. Once melted, and add potatoes in single layer, sprinkle with salt and black pepper.
- Put potatoes in oven for 20 minutes, then flip, and remove garlic cloves (we don't want them to burn).
- Cook 15 more minutes.
- Remove pan from oven and add chicken broth, thyme, garlic & onion powder. Cook until tender throughout, about 20 more minutes.
- Remove from oven, set aside, covered.
For the Salmon
-
- Cold salmon: salmon that has just been pulled from the refrigerator will take longer under the broiler. I usually pull the salmon from the cold box about 15 minutes before I place it under the broiler, this takes less time to cook.
- Turn oven to broil, 500 degrees.
- Line a sheet pan with parchment paper, or foil to preserve pan.
- Rinse salmon and pat dry.
- Rub salmon with 1 teaspoon of avocado oil and a dash of kosher salt.
- Put salmon under broiler, and broil for 6-15 minutes depending on thickness of salmon. For sockeye salmon which is very thin 1/4-1/2 inch thick, it will not take very long to cook through, about 7 minutes.
- While the salmon is cooking, make the glaze. Combine honey, orange juice, orange zest, coconut aminos and a pinch of salt and pepper in a small saucepan over medium heat.
- Bring to a simmer, stirring frequently, until reduced and thickened.
- To plate: drizzle salmon with glaze, add your potatoes to your plate and dig in!
The broiler is the heating element inside the oven, located on the top. If you have an oven heated with natural gas it is going to be inside the bottom drawer. The food is placed below the heating element, usually, 2 inches underneath. The heat from the heating element radiates downward onto the food. The broiler is good for this salmon recipe because it helps to get that caramelization. A thinner piece of salmon, such as sockeye salmon, is a good candidate to use under the broiler because it will cook more evenly. A thicker piece of salmon isn't the best choice for the broiler because the top will be overcooked before the bottom finishes cooking.
salmon, honey salmon, melting potatoes, salmon dinner, fish, potatoes
Farm raised salmon can have color added to their feed, and other chemicals. For this reason I only buy wild salmon. When you buy your salmon, consider frozen. Frozen tends to be fresher because it is immediately frozen after it is caught. Usually, “fresh” salmon, will have been frozen, and thawed 1-2 x before you buy it. When buying frozen salmon look at the ingredients. YES! You might be shocked to see added color, and chemicals in your fish!
Melting potatoes & duck fat
Duck fat is legend! Did you know that duck fat is actually lower in saturated fat than butter? The recipes you’ll find here are dairy free, so butter is not used, and duck fat is a perfect alternative. No, it doesn’t have a ‘ducky taste’! Alone, duck fat is very neutral in flavor. But when added to food, it just elevates them to a whole new level. This is especially true for potatoes, it gives them a rich taste, and allows them to crisp up nicely! You can find duck fat at most stores, sometimes it is found frozen, in jars by the olive oil, or in big cans. I like to store my duck fat in the freezer, and then just scrape off a little when I need some.
Honey Glazed Salmon & Melting Potatoes
Description
Broiling salmon is the easiest method! This fish is glazed with honey & orange. Paired with my velvety melting potatoes cooked in duck fat, you will love this simple yet sophisticated dinner for one!
You Need
For the Potatoes
-
-
-
-
-
-
-
-
-
For the Salmon & Honey Orange Glaze
-
-
-
-
-
-
-
Method
For the Potatoes
-
- Preheat oven to 400 degrees. In a cast iron skillet, add duck fat and garlic until melted. Once melted, and add potatoes in single layer, sprinkle with salt and black pepper.
- Put potatoes in oven for 20 minutes, then flip, and remove garlic cloves (we don't want them to burn).
- Cook 15 more minutes.
- Remove pan from oven and add chicken broth, thyme, garlic & onion powder. Cook until tender throughout, about 20 more minutes.
- Remove from oven, set aside, covered.
For the Salmon
-
- Cold salmon: salmon that has just been pulled from the refrigerator will take longer under the broiler. I usually pull the salmon from the cold box about 15 minutes before I place it under the broiler, this takes less time to cook.
- Turn oven to broil, 500 degrees.
- Line a sheet pan with parchment paper, or foil to preserve pan.
- Rinse salmon and pat dry.
- Rub salmon with 1 teaspoon of avocado oil and a dash of kosher salt.
- Put salmon under broiler, and broil for 6-15 minutes depending on thickness of salmon. For sockeye salmon which is very thin 1/4-1/2 inch thick, it will not take very long to cook through, about 7 minutes.
- While the salmon is cooking, make the glaze. Combine honey, orange juice, orange zest, coconut aminos and a pinch of salt and pepper in a small saucepan over medium heat.
- Bring to a simmer, stirring frequently, until reduced and thickened.
- To plate: drizzle salmon with glaze, add your potatoes to your plate and dig in!
The broiler is the heating element inside the oven, located on the top. If you have an oven heated with natural gas it is going to be inside the bottom drawer. The food is placed below the heating element, usually, 2 inches underneath. The heat from the heating element radiates downward onto the food. The broiler is good for this salmon recipe because it helps to get that caramelization. A thinner piece of salmon, such as sockeye salmon, is a good candidate to use under the broiler because it will cook more evenly. A thicker piece of salmon isn't the best choice for the broiler because the top will be overcooked before the bottom finishes cooking.
salmon, honey salmon, melting potatoes, salmon dinner, fish, potatoes
Melting potatoes & duck fat
Duck fat is legend! Did you know that duck fat is actually lower in saturated fat than butter? The recipes you’ll find here are dairy free, so butter is not used, and duck fat is a perfect alternative. No, it doesn’t have a ‘ducky taste’! Alone, duck fat is very neutral in flavor. But when added to food, it just elevates them to a whole new level. This is especially true for potatoes, it gives them a rich taste, and allows them to crisp up nicely! You can find duck fat at most stores, sometimes it is found frozen, in jars by the olive oil, or in big cans. I like to store my duck fat in the freezer, and then just scrape off a little when I need some.
Honey Glazed Salmon & Melting Potatoes
Description
Broiling salmon is the easiest method! This fish is glazed with honey & orange. Paired with my velvety melting potatoes cooked in duck fat, you will love this simple yet sophisticated dinner for one!
You Need
For the Potatoes
-
-
-
-
-
-
-
-
-
For the Salmon & Honey Orange Glaze
-
-
-
-
-
-
-
Method
For the Potatoes
-
- Preheat oven to 400 degrees. In a cast iron skillet, add duck fat and garlic until melted. Once melted, and add potatoes in single layer, sprinkle with salt and black pepper.
- Put potatoes in oven for 20 minutes, then flip, and remove garlic cloves (we don't want them to burn).
- Cook 15 more minutes.
- Remove pan from oven and add chicken broth, thyme, garlic & onion powder. Cook until tender throughout, about 20 more minutes.
- Remove from oven, set aside, covered.
For the Salmon
-
- Cold salmon: salmon that has just been pulled from the refrigerator will take longer under the broiler. I usually pull the salmon from the cold box about 15 minutes before I place it under the broiler, this takes less time to cook.
- Turn oven to broil, 500 degrees.
- Line a sheet pan with parchment paper, or foil to preserve pan.
- Rinse salmon and pat dry.
- Rub salmon with 1 teaspoon of avocado oil and a dash of kosher salt.
- Put salmon under broiler, and broil for 6-15 minutes depending on thickness of salmon. For sockeye salmon which is very thin 1/4-1/2 inch thick, it will not take very long to cook through, about 7 minutes.
- While the salmon is cooking, make the glaze. Combine honey, orange juice, orange zest, coconut aminos and a pinch of salt and pepper in a small saucepan over medium heat.
- Bring to a simmer, stirring frequently, until reduced and thickened.
- To plate: drizzle salmon with glaze, add your potatoes to your plate and dig in!
The broiler is the heating element inside the oven, located on the top. If you have an oven heated with natural gas it is going to be inside the bottom drawer. The food is placed below the heating element, usually, 2 inches underneath. The heat from the heating element radiates downward onto the food. The broiler is good for this salmon recipe because it helps to get that caramelization. A thinner piece of salmon, such as sockeye salmon, is a good candidate to use under the broiler because it will cook more evenly. A thicker piece of salmon isn't the best choice for the broiler because the top will be overcooked before the bottom finishes cooking.
salmon, honey salmon, melting potatoes, salmon dinner, fish, potatoes
Duck fat is legend! Did you know that duck fat is actually lower in saturated fat than butter? The recipes you’ll find here are dairy free, so butter is not used, and duck fat is a perfect alternative. No, it doesn’t have a ‘ducky taste’! Alone, duck fat is very neutral in flavor. But when added to food, it just elevates them to a whole new level. This is especially true for potatoes, it gives them a rich taste, and allows them to crisp up nicely! You can find duck fat at most stores, sometimes it is found frozen, in jars by the olive oil, or in big cans. I like to store my duck fat in the freezer, and then just scrape off a little when I need some.
Honey Glazed Salmon & Melting Potatoes
Description
Broiling salmon is the easiest method! This fish is glazed with honey & orange. Paired with my velvety melting potatoes cooked in duck fat, you will love this simple yet sophisticated dinner for one!
You Need
For the Potatoes
-
-
-
-
-
-
-
-
-
For the Salmon & Honey Orange Glaze
-
-
-
-
-
-
-
Method
For the Potatoes
-
- Preheat oven to 400 degrees. In a cast iron skillet, add duck fat and garlic until melted. Once melted, and add potatoes in single layer, sprinkle with salt and black pepper.
- Put potatoes in oven for 20 minutes, then flip, and remove garlic cloves (we don't want them to burn).
- Cook 15 more minutes.
- Remove pan from oven and add chicken broth, thyme, garlic & onion powder. Cook until tender throughout, about 20 more minutes.
- Remove from oven, set aside, covered.
For the Salmon
-
- Cold salmon: salmon that has just been pulled from the refrigerator will take longer under the broiler. I usually pull the salmon from the cold box about 15 minutes before I place it under the broiler, this takes less time to cook.
- Turn oven to broil, 500 degrees.
- Line a sheet pan with parchment paper, or foil to preserve pan.
- Rinse salmon and pat dry.
- Rub salmon with 1 teaspoon of avocado oil and a dash of kosher salt.
- Put salmon under broiler, and broil for 6-15 minutes depending on thickness of salmon. For sockeye salmon which is very thin 1/4-1/2 inch thick, it will not take very long to cook through, about 7 minutes.
- While the salmon is cooking, make the glaze. Combine honey, orange juice, orange zest, coconut aminos and a pinch of salt and pepper in a small saucepan over medium heat.
- Bring to a simmer, stirring frequently, until reduced and thickened.
- To plate: drizzle salmon with glaze, add your potatoes to your plate and dig in!
The broiler is the heating element inside the oven, located on the top. If you have an oven heated with natural gas it is going to be inside the bottom drawer. The food is placed below the heating element, usually, 2 inches underneath. The heat from the heating element radiates downward onto the food. The broiler is good for this salmon recipe because it helps to get that caramelization. A thinner piece of salmon, such as sockeye salmon, is a good candidate to use under the broiler because it will cook more evenly. A thicker piece of salmon isn't the best choice for the broiler because the top will be overcooked before the bottom finishes cooking.
salmon, honey salmon, melting potatoes, salmon dinner, fish, potatoes
Honey Glazed Salmon & Melting Potatoes
Description
Broiling salmon is the easiest method! This fish is glazed with honey & orange. Paired with my velvety melting potatoes cooked in duck fat, you will love this simple yet sophisticated dinner for one!
You Need
For the Potatoes
For the Salmon & Honey Orange Glaze
Method
For the Potatoes
-
- Preheat oven to 400 degrees. In a cast iron skillet, add duck fat and garlic until melted. Once melted, and add potatoes in single layer, sprinkle with salt and black pepper.
- Put potatoes in oven for 20 minutes, then flip, and remove garlic cloves (we don't want them to burn).
- Cook 15 more minutes.
- Remove pan from oven and add chicken broth, thyme, garlic & onion powder. Cook until tender throughout, about 20 more minutes.
- Remove from oven, set aside, covered.
- Preheat oven to 400 degrees. In a cast iron skillet, add duck fat and garlic until melted. Once melted, and add potatoes in single layer, sprinkle with salt and black pepper.
For the Salmon
-
- Cold salmon: salmon that has just been pulled from the refrigerator will take longer under the broiler. I usually pull the salmon from the cold box about 15 minutes before I place it under the broiler, this takes less time to cook.
- Turn oven to broil, 500 degrees.
- Line a sheet pan with parchment paper, or foil to preserve pan.
- Rinse salmon and pat dry.
- Rub salmon with 1 teaspoon of avocado oil and a dash of kosher salt.
- Put salmon under broiler, and broil for 6-15 minutes depending on thickness of salmon. For sockeye salmon which is very thin 1/4-1/2 inch thick, it will not take very long to cook through, about 7 minutes.
- While the salmon is cooking, make the glaze. Combine honey, orange juice, orange zest, coconut aminos and a pinch of salt and pepper in a small saucepan over medium heat.
- Bring to a simmer, stirring frequently, until reduced and thickened.
- To plate: drizzle salmon with glaze, add your potatoes to your plate and dig in!
The broiler is the heating element inside the oven, located on the top. If you have an oven heated with natural gas it is going to be inside the bottom drawer. The food is placed below the heating element, usually, 2 inches underneath. The heat from the heating element radiates downward onto the food. The broiler is good for this salmon recipe because it helps to get that caramelization. A thinner piece of salmon, such as sockeye salmon, is a good candidate to use under the broiler because it will cook more evenly. A thicker piece of salmon isn't the best choice for the broiler because the top will be overcooked before the bottom finishes cooking.
salmon, honey salmon, melting potatoes, salmon dinner, fish, potatoes
