Honey Garlic Salmon (Printable)

Pan-seared salmon with sweet-savory honey garlic glaze

# What You Need:

→ Fish

01 - 4 salmon fillets (about 5 ounces each), skin-on or skinless
02 - Salt and freshly ground black pepper, to taste

→ Sauce

03 - 3 tablespoons honey
04 - 3 tablespoons soy sauce (or tamari for gluten-free)
05 - 4 cloves garlic, finely minced
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon water

→ For Cooking

08 - 2 tablespoons olive oil or unsalted butter

→ For Serving (optional)

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

# Directions:

01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
02 - In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and water until well combined. Set aside.
03 - Heat olive oil or butter in a large nonstick skillet over medium-high heat until shimmering.
04 - Place salmon fillets in the pan, skin-side down if applicable. Cook for 3–4 minutes until golden and crispy.
05 - Carefully flip the fillets and cook for another 2–3 minutes until the opposite side is lightly browned.
06 - Reduce heat to medium-low. Pour the honey garlic sauce around and over the salmon fillets.
07 - Spoon the sauce over the fillets as it simmers, allowing it to thicken and coat the fish evenly for 2–3 minutes.
08 - Remove from heat once the salmon is cooked through and the sauce is glossy. Serve immediately with rice and vegetables, garnished with green onions and sesame seeds if desired.

# Top Tips:

01 -
  • The sauce comes together in seconds but tastes like something you would order at a restaurant
  • Even people who swear they do not like salmon will reach for seconds
  • You probably have everything in your pantry right now
02 -
  • Crowding the pan drops the temperature fast, so use a skillet large enough for all four fillets to have breathing room
  • The sauce transforms from thin to syrupy in the last minute, so stay right there and watch it like a hawk
03 -
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before starting
  • If your sauce thickens too much, a splash of water brings it right back to the perfect consistency
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