PNW Connection

Back to Blog
Blog Teaser Image

3 Unique Ways to Use Honey in Seafood Recipes


On last week’s blog, we talked about what you can do to help your local bee population. We suggested buying local honey as one of the biggest ways to support not only bees but those who keep healthy populations. If you’re headed out to buy some tasty regional honey, here’s a few ways to put it to use with our favorite center-of-the-plate pick…seafood!

Seafood recipes are a great opportunity to expand your uses of honey, as the sweetness adds a richness to the light flavors of shrimp, halibut, salmon and more. Here are a few of our favorite “honey do” recipes to try.

Grilled shrimp and mango lettuce wraps with honey coriander yogurt

 Serves 4 - 5

  • 2 pounds of size “21/25” shrimps, peeled, deveined, tail removed
  • 2 limes, zest and juice
  • 1 T honey
  • 3 T olive oil
  • Pinch of chili flakes
  • 2 sprigs fresh mint, picked and chopped fine
  • 1 small shallot, peeled and minced
  • 1 small jalapeno, seeded and minced
  • ½ small red pepper, seeded and small diced
  • 2 mangos, peeled and small diced
  • ½ cucumber, peeled, seeded and small diced
  • 2 heads butter leaf lettuce, small crisp inner leaves only

For the shrimp

1.     Toss the shrimp with a little oil, sea salt and fresh cracked black pepper.

2.     Cook over charcoal grill until fully cooked and cool.

3.     Cut the shrimp into 4 pieces each and mix together with the mango, shallots, jalapeno, red bell peppers and cucumbers. Set aside.

4.     Make the sauce by mixing the lime juice, zest, honey, mint, olive oil and red pepper flakes together.

5.     Just before party time, toss the salad with the sauce and spoon a good amount into each lettuce cup, then top with the yogurt mixture.

For the yogurt

  • 1 cup Greek yogurt
  • 1 T honey
  • ½ tsp ground coriander seed
  • ¼ bunch chopped cilantro
  • Pinch ground white pepper
  • Pinch sea salt

** mix everything together and adjust seasoning** 

Chef Chris Garr's Bacon-Wrapped Halibut


Serves 4

  • 1½ cups dry sherry
  • 1 bay leaf
  • 3 black peppercorns
  • 2 sprigs fresh thyme
  • ¼ cup honey
  • 2 T freshly squeezed lemon juice (from 1 medium lemon)
  • 1 T Dijon mustard
  • ¾ cup plus 2 T canola or other vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • Four 6-ounce halibut fillets, skinless
  • 12 thin strips bacon

1.     In a small saucepan combine the sherry, bay leaf, peppercorns, and thyme and bring to a boil over high heat. Simmer until reduced to a syrup (about ¼ cup), about 15 minutes.

2.     Strain and let cool.

3.     Transfer to a food processor along with the honey, lemon juice, and mustard. With the food processor on, slowly add ¾ cups of the oil, processing until well combined. Season to taste with salt and pepper and set aside.

4.     Preheat the oven to 350 degrees F.

5.     Season the halibut with salt and pepper to taste and wrap the bacon around the halibut, 3 strips per fillet, securing it with toothpicks.

6.     Heat the remaining 2 T of oil in a large ovenproof skillet over high heat and add the halibut. Cook on one side for 2 to 3 minutes, or until the bacon is nicely browned. Turn the fish, place the pan in the oven, and roast for another 6 to 8 minutes, or until the halibut is just cooked through. Transfer to plates and serve drizzled with the vinaigrette.


BBQ Wild Coho Salmon with Peach and Walla Walla Onion Relish 

Serves 4 –

Four 8oz Coho Salmon Fillets

Olive oil, salt and pepper as needed for grilling


Peach and Walla Walla Onion Relish

  • 1 cup Peaches, finely diced
  • ¼ cup Walla Walla onion, finely julienned
  • 1 T Mango chutney
  • 1 T Aji Mirin
  • 1 T Rice wine vinegar
  • 1 T Honey
  • 1 T Roasted red bell pepper
  • 2 Tsp Fresh basil, chopped
  • 1 T Green onion, minced
  • 1 Tsp Fresh ginger, minced very fine
  • ½ Tsp Curry powder
  • To Taste Kosher salt
  • To Taste Tabasco sauce

1.     First make the peach relish one day ahead by combining all ingredients.

2.     Next preheat preferred BBQ grill to nice medium heat.

3.     Rub salmon with olive oil and season with salt and pepper lightly on both sides.

4.     Grill fish to medium or about 130 F internal temperature.

5.     Serve with desired side dishes and top the salmon with the peach relish.