Honey Garlic Salmon Dish (Printer-friendly)

Savory salmon fillets with a glossy honey garlic glaze, perfect for a quick meal.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz 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 or tamari for gluten-free option
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 Make It:

01 - Pat salmon fillets dry and season both sides evenly with salt and freshly ground black pepper.
02 - In a small bowl, whisk honey, soy sauce or tamari, minced garlic, lemon juice, and water until combined. Set aside.
03 - Warm olive oil or butter in a large nonstick skillet over medium-high heat until shimmering.
04 - Place salmon fillets skin-side down if applicable; cook for 3 to 4 minutes until skin is golden and crisp.
05 - Turn fillets over carefully and cook for an additional 2 to 3 minutes.
06 - Reduce heat to medium-low, pour sauce around and over salmon, and spoon it over the fillets while simmering for 2 to 3 minutes until sauce thickens and glazes the fish.
07 - Remove from heat once salmon is cooked through and sauce is glossy. Serve immediately with rice and vegetables, garnished with green onions and sesame seeds if desired.

# Expert Tips:

01 -
  • Ready in under thirty minutes but tastes like you spent hours perfecting it.
  • The sauce clings to the salmon with this perfect sticky glaze that somehow feels both indulgent and healthy.
  • Works for casual family dinners or when you want to impress someone without the stress.
02 -
  • Never skip the drying step on your salmon or you'll steam it instead of sear it, missing that crucial crispy texture entirely.
  • If your sauce breaks or looks greasy rather than glossy, you've likely overheated it, so keep the flame at medium-low once the sauce goes in.
03 -
  • Buy salmon fillets of similar thickness so they cook evenly, and ask your fishmonger to remove any pin bones with tweezers before you leave the counter.
  • Don't walk away while the sauce is reducing because that's when it transforms from liquid to glaze, and you want to catch it at perfect thickness.
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