Wendell's Honey Garlic Salmon

Blown Away.  That's what I am with the "Superior Auto" mode of the RX100 III. Basically it works like this: the camera recognizes the scene, figures out which process is needed, takes multiple shots (if needed) and puts them together to make one picture. You can find out more here if you like. 

I have comparison shots below. All of the photos are SOOC (straight out of camera) JPGs with no post processing. What's interesting is that the camera chose totally different settings from me but with similar results. Not sure if it's because multiple shots are being put together that it's possible, but it chose a low ISO that I would never think could work given the dim lighting. 

The camera takes a smidgen longer to take a photo using Superior Auto, but it's still is a whole lot faster than me trying to figure out what settings to use. 

Superior Auto:  1/80, f4.0, 125 ISO


Me: 1/200, f5.6, 640 ISO


Superior Auto: 1/80, f3.2, 125 ISO


Me: 1/320, f4.5, 1250 ISO



Oh, and BTW, here's the recipe from Cafe Delites. The salmon was moist and delicious! 

INGREDIENTS

• ¼ cup butter
• ⅓ cup honey
• 4 large cloves garlic, crushed
• 2 tablespoons fresh lemon juice (juice of ½ a lemon)
• 1.2kg | 2½ pound side of salmon
• Sea salt, to taste
• Cracked pepper, to taste (optional)
• Lemon slices (to serve)
• 2 tablespoons fresh chopped parsley

INSTRUCTIONS

1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
3. Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
4. Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.