Easy Honey Garlic Salmon is healthy and so delicious! Pan-fried and served with a sweet and sticky honey lemon glaze, this recipe requires only 5 ingredients and is ready in less than 20 minutes! It’s perfect for busy weeknight dinners!
I’ve got the perfect dinner idea for a busy weeknight: Honey Garlic Salmon. It’s super easy, only takes 20 minutes, and requires only 5 ingredients which you probably already have in your pantry. Our family loves salmon and has it at least once a week. Salmon is a nutrient powerhouse rich in omega 3’s, potassium, and B vitamins and is a good source of protein.
Searing the salmon in a hot pan keeps the salmon crispy on the outside and moist on the inside. The high heat and quick cooking help to seal in the moisture especially when you have the skin left on the salmon. It’s my favorite way to prepare salmon!
Now about the glaze. It is amazing! I mix honey and lemon juice together and add them to the pan with the salmon and garlic. It is sweet, sticky, and tart. Everything you want a sauce to be.
What you’ll need to make this Honey Garlic Salmon recipe
- Salmon: Salmon with the skin on is perfect for this recipe! Wild salmon is healthier and always preferred over farmed salmon.
- Oil: A light-tasting oil like olive oil keeps the salmon from sticking to the pan.
- Garlic: I recommend mincing fresh garlic rather than using garlic powder. Fresh garlic is so good for you and you can’t beat the flavor. If you love garlic, feel free to add in an extra clove or two.
- Honey: Sweet and sticky, honey adds just the right amount of sweetness to this honey salmon recipe.
- Lemon: Freshly squeezed lemon juice provides a zesty tart punch and balances out the other flavors.
- Parsley: I love to add fresh herbs to just about any savory dish. It really elevates the flavor! Parsley or cilantro work well for this recipe.
How to make Honey Garlic Salmon
- Season salmon: On all sides with salt and pepper.
- Cook: Add oil to a large skillet over medium-high heat. Once hot add in the salmon skin side down. Cook salmon for 5-7 minutes on the skin side (depending on size).
- Flip: Very carefully flip salmon. If the skin is sticking to the pan give it more time to cook. It should release easily from the pan.
- Make the sauce: Add minced garlic to the pan and cook for 1 minute. Combine honey and lemon juice in a small bowl. Add the sauce to the pan. Continue cooking for 1-3 minutes or until the salmon is fully cooked and looks opaque and the sauce is thick.
- Serve: Take off of the heat. When the honey garlic salmon is cool enough to handle peel off the skin if desired. Serve immediately with a sprinkle of chopped parsley for garnish, if desired.
Tips for cooking salmon
- Pick good quality salmon: I prefer to use wild-caught salmon. Make sure to look for a filet that is brightly colored without a strong “fishy” smell.
- Don’t overcook the salmon: I like to cook my salmon to between 130-135 degrees and allow it to rest for 5 minutes before serving. The salmon will continue to cook as it rests. This is a great way to make sure the salmon doesn’t overcook.
- Make sure to pat down the salmon: Before searing with a paper towel to remove any excess moisture. This is especially important if you are working with thawed frozen salmon. Patting the salmon down helps to get a nice crust on the outside when searing.
- Leave the skin on the salmon during cooking. This helps the salmon stay together and not fall apart when flipping and keeps the salmon moist. Allow the salmon to cool a bit and remove the skin. It should remove very easily!
- Don’t try to flip the salmon if it is sticking. This means it is not ready yet to be flipped. Give it a minute or two and it should release from the pan easily on its own.
- Let the salmon come to room temperature for 15 minutes before pan-frying. This helps the fish cook evenly.
How to tell when your salmon is done cooking
The best way to tell if your salmon is done is by placing a meat thermometer in the thickest part of the salmon. Although the FDA recommends 145 degrees I find that cooking the salmon to 130-135°F and then allowing it to rest for 5 minutes provides the most tender, moist (not dry) salmon! Another way to tell if your salmon is done is if it flakes easily and is no longer pink.
What to serve with Honey Garlic Glazed Salmon
- White or brown rice
- Garlic Rice
- For a low carb option try cauliflower rice or quinoa
- Steamed vegetables
- Mashed Potatoes
- Loaded Mashed Potatoes
- Cauliflower Mashed Potatoes
- Mashed Sweet Potatoes
- Side Salad
- Broccoli Salad
- Honey Roasted Carrots
- Roasted Potatoes
- Roasted Broccoli
- Garlic Roasted Brussels Sprouts
- Roasted Cauliflower
Storage and Reheating Instructions
- Store: Leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat this honey garlic salmon is by cooking it on low heat until warmed through. Heating the salmon on too high of a heat will cause it to get dried out. I recommend heating it in the oven or toaster oven at 300 degrees until warmed through, about 15 minutes. Alternatively, you can heat up the salmon in a skillet over medium heat until warmed through.
Here are more Salmon Recipes to try!
- Sweet and Sour Salmon
- Hoisin Glazed Salmon and Veggies in foil
- Easy Teriyaki Salmon
- Super Easy Thai Salmon
- Blackened Salmon with Lime Butter Sauce
- Sweet and Spicy Honey Sriracha Salmon
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
Honey Garlic Salmon
- 4 salmon filets skin on
- 1 tablespoon oil
- 3 garlic cloves minced
- 3 tablespoons honey
- 2 tablespoons fresh squeezed lemon juice
- chopped parsley for garnish if desired
- Season salmon with salt and pepper.Add oil to a large skillet over medium high heat. Once hot add in the salmon skin side down. Cook salmon for 5-7 minutes on skin side (depending on size).
- Very carefully flip salmon. If the skin is sticking to the pan give it more time to cook. It should release easily from the pan.
- Add garlic to the pan and cook for 1 minute.
- Combine honey and lemon juice in a small bowl. Add the sauce to the pan. Continue cooking for 1-3 minutes or until the salmon is fully cooked and looks opaque and the sauce is thick.
- Take off of the heat. When the salmon is cool enough to handle peel off the skin. Serve immediately with a sprinkle of chopped parsley for garnish, if desired.