Salmon with a Hennessy-honey sauce. Garnish with lemon and parsley flakes.


Recipe Summary

10 mins
15 mins
10 mins
35 mins
1 pound of salmon


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Coat salmon in lemon and lime juice and place on a baking sheet.

  • Combine garlic, onion powder, Cajun seasoning, and paprika in a small bowl.

  • Heat honey in a small saucepan over medium-low heat until bubbling. Add the garlic mixture and cognac. Simmer until flavors combine and sauce starts to thicken, about 5 minutes. Let cool until thick, 10 to 15 minutes.

  • Coat salmon in olive oil; season with pink salt and pepper.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Broil salmon for 6 to 8 minutes. Spoon the cognac-honey sauce over the salmon. Continue broiling until light brown, 3 to 4 minutes.

Nutrition Facts

406 calories; protein 25g; carbohydrates 40.7g; fat 10.2g; cholesterol 50.4mg; sodium 189.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
I thought the sauce was quite good! I used center-cut pieces of salmon, about 1 1/4" inches thick. I broiled it for 5 minutes, added the sauce, then 3 minutes more (so 8 minutes total). I found it to be overdone for my liking. It was well done and very firm. I prefer mine about medium-well and a softer, juicier texture, so next time I would do 5 minutes, then 1 minute with the sauce. The other issue I had was the sauce burning in the pan. Because of the high sugar content, anything under the broiler will burn, so make sure you line your pan with foil, or use a pan you don't care about. Thankfully the first itself didn't burn, but the pan was a burnt mess. It set off my smoke alarm, another reason to not have it in there 3 minutes with the sauce, and to only brush on a thin layer. You could drizzle the rest of the sauce over top upon removing from the oven. Read More