Description

Honey Garlic Salmon is your go-to weeknight dinner—crispy on the outside, flaky and tender inside, and coated in a luscious sweet-and-savory glaze. Made with pantry staples like honey, garlic, soy sauce, and lemon, this pan-seared salmon comes together in under 20 minutes. It’s a healthy, flavor-packed seafood dish that’s perfect for meal prep, clean eating, and satisfying cravings with zero fuss.

Ingredients

For the Salmon:

4 salmon fillets (skin-on or skinless, about 5-6 oz each)
Salt and freshly cracked black pepper, to taste
1 tbsp olive oil
2 tbsp butter

For the Honey Garlic Sauce:

1/4 cup honey
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp fresh lemon juice
1/2 tsp chili flakes (optional, for a kick)
1 tsp cornstarch + 1 tbsp water (optional, for thickening)

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Instructions

Prep the salmon: Pat salmon fillets dry with paper towels to ensure a good sear. Season both sides with salt and freshly ground black pepper.
Sear the salmon: Heat olive oil in a large skillet over medium heat. Place salmon fillets skin-side down and cook for 4–5 minutes without moving, until the bottom is golden and crisp. Flip and cook another 3–4 minutes on the other side until the salmon is just cooked through. Transfer to a plate and set aside.
Make the sauce: In the same skillet, reduce heat to medium-low. Add butter and let it melt. Stir in minced garlic and sauté for 30–60 seconds until aromatic.
Simmer the glaze: Add honey, soy sauce, lemon juice, and chili flakes (if using). Stir and let the sauce simmer for 1–2 minutes to thicken slightly.
Optional thickening: For a thicker glaze, whisk together cornstarch and water in a small bowl, then stir into the sauce and simmer for another minute until glossy and thickened.
Glaze the salmon: Return the cooked salmon to the pan. Spoon the honey garlic sauce over each fillet, coating them well. Let them warm through for 1 minute.
Garnish and serve: Top with chopped parsley, green onions, or sesame seeds if desired. Serve immediately with rice, quinoa, or steamed vegetables.

Notes

Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
Works well with trout or cod if salmon isn’t available.
Leftovers reheat well for lunch the next day—just warm gently to avoid overcooking.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Main Course, Seafood
Method: Pan-Seared
Cuisine: Asian-Inspired, American