Honey Garlic Salmon
Honey garlic salmon gets its glossy glaze from four pantry ingredients: honey, soy sauce, lemon juice and plenty of garlic. Searing the fillets first gives them a golden crust, and the sauce goes in only at the end, so the honey thickens into a sticky coating without burning.
Published
- Prep Time
- 8 mins
- Cook Time
- 12 mins
- Total Time
- 20 mins
- Servings
- 4 servings
How do you make Honey Garlic Salmon?
Whisk 3 tbsp honey, 2 tbsp soy sauce and 1 tbsp lemon juice. Sear 4 seasoned salmon fillets (about 150 g each) in oil over medium-high heat for 4 minutes, flip and cook 2 minutes more. Lower the heat, add butter and 4 cloves minced garlic, pour in the sauce and simmer for 2-3 minutes, basting, until glossy and the salmon reaches 70°C (158°F).
- Total time
- 20 mins
- Calories
- 425 per serving
- Protein
- 31 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-searing
Ingredients
Sauce
Salmon
To serve
Equipment
Large non-stick or cast-iron skillet · Small bowl · Fish spatula or thin spatula · Instant-read thermometer
Quick Directions
Mix the sauce
Whisk the honey, soy sauce, lemon juice, water and red pepper flakes, if using, in a small bowl until the honey dissolves.
Season the salmon
Pat the salmon fillets dry with paper towels and season the flesh side lightly with the salt and pepper.
Sear
Heat the oil in a large skillet over medium-high heat until it shimmers.
Glaze
Turn the heat down to medium-low.
Serve
Transfer the salmon to plates and spoon the glaze over the top.
Step-by-Step Instructions
Follow these detailed steps to make the perfect honey garlic salmon.
Mix the sauce
Whisk the honey, soy sauce, lemon juice, water and red pepper flakes, if using, in a small bowl until the honey dissolves. Set it next to the stove.
Season the salmon
Pat the salmon fillets dry with paper towels and season the flesh side lightly with the salt and pepper. Keep the salt light, because the soy sauce adds plenty more.
Sear
Heat the oil in a large skillet over medium-high heat until it shimmers. Lay the salmon in the pan, flesh side down if skinless or skin side down if skin-on, and cook without moving for 4 minutes until golden and it releases easily. Flip carefully and cook for 2 minutes more.
Glaze
Turn the heat down to medium-low. Add the butter and garlic around the fillets and stir the garlic for 30 seconds until fragrant. Pour in the sauce and let it bubble for 2-3 minutes, spooning it over the salmon, until it thickens to a glossy glaze. The salmon is done when it flakes easily and reads 70°C (158°F) in the thickest part.
Serve
Transfer the salmon to plates and spoon the glaze over the top. Sprinkle with green onions and sesame seeds, if you like, and serve with rice and a green vegetable.
Recipe Tips
- Honey burns quickly, so always lower the heat before the sauce goes in. If the glaze darkens too fast, add a splash of water and take the pan off the heat.
- Fillets of the same thickness cook evenly. If one is much thinner, take it out of the pan a minute or two early.
- Steam broccoli or green beans and cook rice while the salmon sears, and dinner is ready in 20 minutes.
Variations
- Oven method: bake the seasoned fillets at 200°C (400°F) for 12-15 minutes, then simmer the sauce with the garlic and butter in a small pan and spoon it over.
- Swap the lemon juice for rice vinegar and add 1 tsp grated fresh ginger to the sauce.
- Make it gluten-free by using tamari or a soy sauce labelled gluten-free.
Nutrition (per serving)
| Calories | 425 |
|---|---|
| Protein | 31 g |
| Carbs | 15 g |
| Fat | 26 g |
| Saturated fat | 6 g |
| Fibre | 0.2 g |
| Sugar | 13 g |
| Sodium | 690 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooked salmon in an airtight container for up to 2 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered in a 160°C (325°F) oven for 10-15 minutes until hot to 74°C (165°F), or flake it cold over rice bowls and salads.
Honey Garlic Salmon FAQs
How do you keep honey garlic sauce from burning?
Add the sauce only after the salmon has seared, and turn the heat down to medium-low first. Honey caramelizes fast, so simmer it for just 2-3 minutes while you baste the fish, and add a splash of water if it darkens too quickly.
How do you know when salmon is cooked?
Salmon is cooked when the flesh turns opaque and flakes easily when pressed with a fork. For a sure check, an instant-read thermometer should read 70°C (158°F) in the thickest part of the fillet.
Can I make honey garlic salmon in the oven?
Yes. Bake seasoned fillets at 200°C (400°F) for 12-15 minutes until they flake easily and reach 70°C (158°F). While they bake, simmer the sauce with the garlic and butter in a small pan for 2-3 minutes and spoon it over to serve.
Should I cook salmon skin side up or down?
For skin-on fillets, start skin side down so the skin crisps and protects the flesh. For skinless fillets, start with the rounded flesh side down so it browns nicely and looks best on the plate.
What goes well with honey garlic salmon?
Steamed jasmine or basmati rice catches the extra glaze. Add roasted broccoli, green beans, asparagus or a crisp cucumber salad for a balanced dinner.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
