CategoryFish, Main Courses
Honey Garlic Salmon is a quick and flavorful dish featuring tender, flaky salmon glazed with a sweet and savory honey garlic sauce. This dish is perfect for weeknight dinners or special occasions and pairs wonderfully with steamed vegetables or rice.
For the Salmon
4 salmon fillets (about 6 oz each, skin-on or skinless)
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
For the Honey Garlic Sauce
⅓ cup honey
4 cloves garlic (minced)
3 tbsp soy sauce (low-sodium preferred
1 tbsp fresh lemon juice
¼ tsp red pepper flakes (optional, for a hint of heat)
For Garnish
Fresh parsley (chopped)
Sesame seeds (optional)
Lemon wedges
Prepare the Salmon
1
- Season the Salmon:
- Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
Sear the Salmon
2
- Heat the Oil and Butter:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook the Salmon:
- Place the salmon fillets skin-side down (if using skin-on) in the skillet. Cook for 4-5 minutes without moving, until the skin is crispy and the salmon is halfway cooked.
- Flip the fillets and cook for an additional 2-3 minutes, or until the salmon is just cooked through. Remove the salmon from the skillet and set aside.
Make the Sauce
3
- Sauté Garlic:
- In the same skillet, add the minced garlic and sauté for 30 seconds, until fragrant.
- Combine Ingredients:
- Stir in the honey, soy sauce, lemon juice, and red pepper flakes (if using). Simmer the sauce for 2-3 minutes, stirring occasionally, until slightly thickened.
Glaze the Salmon
4
- Add Salmon Back:
- Return the salmon fillets to the skillet, spooning the sauce over the top to coat evenly. Simmer for another 1-2 minutes.
- Finish:
- Remove from heat and sprinkle with chopped parsley and sesame seeds, if desired.
Serving Suggestions
5
- Plate the Salmon:
- Serve the salmon hot, drizzled with extra sauce.
- Pairings:
- Pair with steamed vegetables like broccoli or asparagus, or serve over rice or quinoa for a complete meal.
- Add a Citrus Touch:
- Garnish with lemon wedges for added brightness.
Pro Tips
6
- Crispy Skin: If you’re using skin-on fillets, cook the skin side longer to achieve a crispy texture.
- Thicker Sauce: Let the sauce reduce for a minute longer if you prefer a thicker glaze.
- Make Ahead: Prepare the sauce in advance and store it in the fridge for up to 3 days.
Ingredients
For the Salmon
4 salmon fillets (about 6 oz each, skin-on or skinless)
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
For the Honey Garlic Sauce
⅓ cup honey
4 cloves garlic (minced)
3 tbsp soy sauce (low-sodium preferred
1 tbsp fresh lemon juice
¼ tsp red pepper flakes (optional, for a hint of heat)
For Garnish
Fresh parsley (chopped)
Sesame seeds (optional)
Lemon wedges
Directions
Prepare the Salmon
1
- Season the Salmon:
- Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
Sear the Salmon
2
- Heat the Oil and Butter:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook the Salmon:
- Place the salmon fillets skin-side down (if using skin-on) in the skillet. Cook for 4-5 minutes without moving, until the skin is crispy and the salmon is halfway cooked.
- Flip the fillets and cook for an additional 2-3 minutes, or until the salmon is just cooked through. Remove the salmon from the skillet and set aside.
Make the Sauce
3
- Sauté Garlic:
- In the same skillet, add the minced garlic and sauté for 30 seconds, until fragrant.
- Combine Ingredients:
- Stir in the honey, soy sauce, lemon juice, and red pepper flakes (if using). Simmer the sauce for 2-3 minutes, stirring occasionally, until slightly thickened.
Glaze the Salmon
4
- Add Salmon Back:
- Return the salmon fillets to the skillet, spooning the sauce over the top to coat evenly. Simmer for another 1-2 minutes.
- Finish:
- Remove from heat and sprinkle with chopped parsley and sesame seeds, if desired.
Serving Suggestions
5
- Plate the Salmon:
- Serve the salmon hot, drizzled with extra sauce.
- Pairings:
- Pair with steamed vegetables like broccoli or asparagus, or serve over rice or quinoa for a complete meal.
- Add a Citrus Touch:
- Garnish with lemon wedges for added brightness.
Pro Tips
6
- Crispy Skin: If you’re using skin-on fillets, cook the skin side longer to achieve a crispy texture.
- Thicker Sauce: Let the sauce reduce for a minute longer if you prefer a thicker glaze.
- Make Ahead: Prepare the sauce in advance and store it in the fridge for up to 3 days.
Notes
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