Grilled salmon with honey glaze

Mix the honey and the soya sauce well and set them aside in a small bowl. Lightly season the salmon on both sides with salt and pepper. Pour the flour onto a flat plate. Turn the fillets over on the plate until they are well coated with flour on all sides. Dab off any excess flour.

Bring to a medium heat in the pan but don’t allow it to get too hot or the marinade will burn. Generously brush half of the marinade on one side of the fillets and place them this side down into the pan. Spread the remaining marinade over the uncoated side of the fillets. Turn after 3 minutes and fry for a further 3 minutes.

The marinade should now be nicely caramelised while the salmon is not fully fried and deliciously succulent with a slightly glassy centre. Squeeze over the lime juice and garnish with finely chopped chives or few sprigs of thyme.