Honey Garlic Salmon

The evening I discovered this honey garlic combination was actually a happy accident. I had planned something entirely different but was missing ingredients, and this quick sauce became my saving grace for dinner guests who had just arrived.

My sister called me the next day demanding the recipe, saying her husband kept talking about the salmon. Now it is our go to when we want something impressive without the fuss.

Ingredients

• 4 salmon fillets: I prefer skin on for that extra crisp factor but skinless works beautifully too
• Salt and pepper: Do not skip seasoning the fish first, it makes all the difference
• 3 tablespoons honey: The star of the glaze, use good quality honey for the best flavor
• 3 tablespoons soy sauce: Tamari keeps it gluten free without sacrificing taste
• 4 cloves garlic: Freshly minced releases more oils than pre-minced, trust me on this
• 1 tablespoon fresh lemon juice: Cuts through the sweetness and adds brightness
• 2 tablespoons olive oil or butter: Butter gives richer flavor but olive oil handles higher heat better

Instructions

Prep your salmon:

Pat each fillet completely dry with paper towels, then season generously with salt and pepper on both sides

Mix the glaze:

Whisk honey, soy sauce, minced garlic, lemon juice, and water in a small bowl until the honey dissolves completely

Sear the salmon:

Heat oil in a large nonstick skillet over medium high heat, place salmon skin side down, and cook 3 to 4 minutes until golden

Flip and finish:

Carefully turn fillets and cook 2 to 3 minutes more, then reduce heat to medium low

Add the sauce:

Pour the honey garlic mixture around and over the salmon, spooning the sauce over the fillets as it bubbles and thickens

Serve immediately:

Once the sauce coats the back of a spoon and the salmon is done, serve hot with your favorite sides

Save

This recipe has saved countless weeknight dinners and even impressed a few skeptical dinner guests along the way.

Making It Your Own

I sometimes add fresh ginger or a splash of rice vinegar when I want more complexity. The basic formula stays the same but small tweaks keep it interesting.

Side Dish Magic

Steamed jasmine rice absorbs every drop of that sauce. Roasted broccoli or sautéed bok choy balances the sweetness perfectly.

Leftovers Worth Saving

Leftover salmon makes the most incredible flaked into bowls the next day. The flavors deepen overnight and the texture stays tender.

• Store leftovers in an airtight container for up to two days
• Reheat gently to avoid drying out the fish
• The sauce solidifies when cold but melts beautifully when warmed

Save

There is something deeply satisfying about a recipe that looks fancy but comes together in the time it takes to cook rice.

Recipe Questions & Answers

→ How do I know when the salmon is done cooking?

The salmon is cooked through when the flesh turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Visual cues include the flesh changing from translucent to pink throughout.

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon in the refrigerator overnight before cooking. Pat thawed fillets completely dry with paper towels to ensure proper searing and prevent excessive splattering during cooking.

→ How do I prevent the honey garlic sauce from burning?

Reduce the heat to medium-low before adding the sauce. The sugar content in honey can burn quickly over high heat. Keep the sauce at a gentle simmer and spoon it continuously over the fish.

→ What can I substitute for soy sauce?

Tamari makes an excellent gluten-free alternative with a similar salty, umami flavor. Coconut aminos work for a soy-free option, though they're slightly sweeter. Adjust honey accordingly if using coconut aminos.

→ Can I make this in the oven instead?

Bake at 400°F (200°C) for 12-15 minutes, brushing with the honey garlic mixture halfway through. For best results, finish under the broiler for 1-2 minutes to caramelize the glaze.

→ How long will leftovers keep?

Store cooled salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold over salads. The sauce may separate slightly when reheated.