Honey Garlic Salmon (Printable)

Tender salmon fillets glazed in a sweet honey garlic sauce, cooked to perfection for a quick main dish.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (approximately 5.3 ounces each), skin-on or skinless
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Sauce

04 - 3 tablespoons honey
05 - 3 tablespoons soy sauce (substitute tamari for gluten-free)
06 - 4 cloves garlic, finely minced
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon water

→ For Cooking

09 - 2 tablespoons olive oil or unsalted butter

→ For Serving (optional)

10 - Steamed rice
11 - Steamed or sautéed seasonal vegetables
12 - Sliced green onions
13 - Sesame seeds

# How-To Steps:

01 - Pat salmon fillets dry and season evenly with salt and freshly ground black pepper on both sides.
02 - Combine honey, soy sauce, minced garlic, lemon juice, and water in a small bowl. Whisk until smooth and set aside.
03 - Warm olive oil or butter in a large nonstick skillet over medium-high heat.
04 - Place salmon fillets skin-side down if applicable. Cook without moving for 3 to 4 minutes until the bottom is golden and crisp.
05 - Turn salmon over and cook for an additional 2 to 3 minutes.
06 - Reduce heat to medium-low and pour the honey garlic sauce over and around the salmon fillets in the pan.
07 - Spoon sauce repeatedly over the salmon as it simmers for 2 to 3 minutes, allowing it to thicken and coat the fillets.
08 - Remove from heat once salmon is cooked through and the sauce has a glossy finish.
09 - Plate salmon immediately, accompanied by rice and seasonal vegetables if desired. Garnish with sliced green onions and sesame seeds.

# Top Tips:

01 -
  • The sauce clings to every bite without feeling heavy or sweet.
  • Even if you overcook it slightly, the glaze keeps everything moist.
  • It looks like restaurant food but comes together faster than takeout.
02 -
  • Don't move the salmon once it hits the pan, let it develop that crisp crust before flipping.
  • The sauce thickens fast once it simmers, pull it off heat as soon as it coats a spoon or it'll turn gummy.
  • If your fillets are thicker than usual, cover the pan for a minute after flipping so they cook through without burning.
03 -
  • Let the salmon sit at room temperature for 10 minutes before cooking so it sears evenly.
  • Use a nonstick or well-seasoned skillet to avoid sticking, especially with skin-on fillets.
  • Taste the sauce before you pour it in, if it's too sweet add a splash more soy sauce, if too salty add a touch more honey.
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