I bought 2 fillets from stop and shop which said on the package "with added color" which isn't natural at all. Besides that I was only making this for myself so I used one fillet. I took a zip-lock back and put the fillet inside of it. I did all the correct measurements of the ingredients and then mixed the bag around. I placed the bag in the refrigerator for about an hour to let it marinade. I COULD NOT FIND ANYWHERE ON THE RECIPE a way for cooking the fish inside on a skillet because its cold outside this time of year and the grill has already been put away. So what I did was I googled how to cook skinless salmon seared and saw this article of ToriAvery I will include the link below. I could not find anywhere how to only cook the salmon on the skillet and how much oil or butter to use and for how long until you know its done. This was my first time cooking salmon myself instead of just ordering it or having someone else cook it.. So I followed the ToriAvery instructions and heated the pan to medium. Then placed the fish on and turned it up to high. I added the 2 tablespoons of oil to the bottom of the pan before putting the fish on and it stuck to the pan anyways. The fish and oil smoked like it said it would but it wasn't a little smoke it billowed. I don't suggest following those directions. It also wanted you to only cook it for 6 minutes and then put the pan in the oven which i didn't do. because i had skinless so i flipped them. It still came out pretty good but a little charred. The flavor locked into the charredness though which was pretty good. It was sweet from the honey and bitter from the other ingredients which was a nice balence