Spicy Honey Butter Sockeye Salmon with White Beans and Squash
Recipes
Spicy Honey Butter Sockeye Salmon with White Beans and Squash
October 23rd, 2026
Vilda Gonzalez
This is a cozy, decadent one-pan meal with a color palate that matches the autumn leaves. White beans are cooked down with shallots, garlic and winter squash, eventually reaching a texture similar to risotto; creamy with just the right amount of bite. While home-cooked beans reign supreme, canned beans are also great. A skinless fillet of Seremoni Grade Sockeye Salmon is generously rubbed in a calabrian chili honey and then nestled onto the saucy beans before a brief trip to the broiler. You would be wise to make twice the quantity of the spicy honey butter–add it to steaming rice, to a roasted sweet potato, slathered on a piece of toast. It’s so delicious, you’ll be licking the bowl.
Ingredients
- 1 8oz skin-off fillet Seremoni Grade Sockeye Salmon
- Fine sea salt to season
- 2 Tbsp unsalted butter, at room temperature
- 1 tsp runny honey
- ½ tsp calabrian chili paste
- 2 Tbsp olive oil
- 1 small shallot, halved lengthways and thinly sliced
- 1 clove garlic, thinly sliced
- ½ tsp red pepper flakes
- 1½ cups (200 g) peeled and cubed winter squash
- 2 cups (500 g) cooked white beans, drained
- 2 Tbsp juice from an orange, tangerine, satsuma, or similar citrus
- Small splash sherry vinegar
- Handful roughly chopped parsley to serve
Remove salmon from the fridge. Pat it dry and then season with a generous pinch of salt, about ½ teaspoon. Set aside and bring to room temperature as you prepare the rest.
To make the calabrian chili honey butter, combine the softened butter, honey, and calabrian chili paste with a small pinch of salt in a small mixing bowl. Whisk until soft, silky, and completely combined.
Heat an oven safe wide-rimmed sauté pan over medium heat. Add the olive oil, the sliced shallot and a pinch of salt. Stir to coat the shallots in the warm fat, and cook, stirring occasionally, until the shallots have softened. Add the garlic and the red pepper flakes and cook for another minute. Add the squash and a generous pinch of salt, stir, and cook for another couple of minutes. Add the cooked beans and ⅓ cup of water or bean broth. Reduce the heat to low and simmer for 10 minutes.
At this point, the squash should be almost soft and things should look rich but still saucy. If at any point things look dry, add another splash of water or bean broth. Begin to smoosh some of the squash pieces with the back of your spoon, nudging them to become one with the sauce. Cook for another 5 minutes or so, until the squash is fully soft. Remove from the heat and season with the orange juice, splash of sherry vinegar, and another pinch of salt if necessary.
Pre-heat the broiler. Pat the salmon dry again. Rub the honey butter on the salmon, then nestle the fillet on top of the beans. Transfer the pan to the broiler and cook for 5 minutes, until the salmon is opaque and beginning to blister. Note that every broiler works differently–look for signs of doneness instead of blindly trusting the clock. Scatter with parsley and serve right away.