Honey Garlic Salmon Fillets (Printable)

Salmon fillets cooked with a glossy honey garlic glaze, ideal alongside rice and fresh vegetables.

# Ingredient List:

→ 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 Steps:

01 - Pat salmon fillets dry and season both sides evenly with salt and freshly ground black pepper.
02 - In a small bowl, whisk together honey, soy sauce or tamari, minced garlic, lemon juice, and water; set aside.
03 - Warm olive oil or unsalted butter in a large nonstick skillet over medium-high heat until shimmering.
04 - Place salmon fillets skin-side down if applicable in the skillet; cook for 3 to 4 minutes until golden and crisp.
05 - Flip fillets carefully and cook for an additional 2 to 3 minutes until nearly cooked through.
06 - Reduce heat to medium-low and pour the honey garlic sauce around and atop the salmon; spoon sauce over the fillets as it simmers to thicken and glaze, about 2 to 3 minutes.
07 - Remove skillet from heat once salmon is fully cooked and sauce is glossy; serve immediately with rice and vegetables; optionally garnish with sliced green onions and sesame seeds.

# Expert Hints:

01 -
  • The sauce comes together in seconds but tastes like it simmered for hours
  • It converts salmon skeptics into people who actually ask for seconds
  • Cleanup is minimal since everything happens in one pan
02 -
  • Don't walk away once the sauce hits the pan as honey can go from perfect to burnt quickly
  • The sauce will look thin at first but thickens beautifully as it simmers
  • If your salmon fillets are thick, you might need an extra minute or two
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge
  • Keep that paper towel handy to pat the fish dry before seasoning
  • Prep your sauce before you start cooking so you're not scrambling
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