Honey Garlic Salmon

20 Minute Honey Garlic Salmon. Pan fried and served with a sweet and sticky honey lemon glaze.

Honey Garlic Salmon

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.

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 helps to seal in the moisture especially when you have the skin left on the salmon.



Now about the glaze. It is amazing! I mix honey and lemon juice together and add it to the pan with the salmon and garlic. It is sweet, sticky and tart. Everything you want a sauce to be.


To make this Honey Garlic Salmon simply add oil to a large skillet and pan fry the salmon skin side down for 5-7 minutes on each side. The salmon should start to turn opaque. Take off of the heat. When the salmon is cool enough to handle peel off the skin.

Serve the salmon with rice and veggies to make it a meal.


Honey Garlic Salmon

  • 4.7
  • 55 reviews
Prep time:
Cook time:
Total time:
Serves: 4
20 Minute Honey Garlic Salmon. Pan fried and served with a sweet and sticky honey lemon glaze.


  • 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


  1. Season salmon with salt and pepper.
  2. Add oil to a large skillet over medium high heat.
  3. Once hot add in the salmon skin side down.
  4. Cook salmon for 5-7 minutes on skin side (depending on size).
  5. 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.
  6. Add garlic to the pan and cook for 1 minute.
  7. Combine honey and lemon juice in a small bowl. Add the sauce to the pan.
  8. Continue cooking for 1-3 minutes or until the salmon is fully cooked and looks opaque and the sauce is thick.
  9. Take off of the heat. When the salmon is cool enough to handle peel off the skin.
  10. Serve immediately with a sprinkle of chopped parsley for garnish, if desired.


Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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  • Tricia Gustafson-Mitchelli

    Huge salmon fan, but always been afraid to try it on my own, until NOW! This was easy, and fun. I always use my cast iron skillets and this recipe made me love it even more. Your directions were spot on, what to expect and when. Love love love this recipe!!!! So yummy everyone in my house loved it. Even my two picky eaters (hubby and step-daughter) lol

    • Hi Gwen,

      I flip the salmon over to the skin side down and add the sauce. I also like to brush it on top.

      Thanks & Enjoy!


      • John

        You say you flip salmon over to “skin side down” but your instructions say to start cooking with the skin side down?

        • Nathan

          I like to start it off on the skin side and then flip it over after 5-7 minutes and cook the other side (not the skin side) for a couple minutes longer. Hope that helps, thank you!

  • Katrina

    This recipe is super yummy! Thanks for sharing…I’ve made it several times already!!

  • ROUSHINE Thomas

    Substituted lemon juice for orange juice instead and man oh man! Full of flavor! Will make this again!

  • Dee

    I made this tonight and it was really easy and very good. This will definitely get added to my regular rotation.

  • Chante

    This was my first time making salmon and it was absolutely delicious! I will add this recipe to my book. My 3 year old loved it as well! Extremely easy to make!

  • Michelle

    my husband loved it! Thank you so much 😀 great recipe and so easy to do.

  • Allan

    Love Salmon, have since I lined in Alaska, this recipe was fantastic!
    Salmon came out nice and flaky just like I like it!
    Very easy to make after a hard day at work.
    Thanks a bunch!!

  • I want to cook this for friends. Since I don’t want to be cooking once they arrive, can I cook then pop in oven to keep warm? Will this spoil the dish?

    • Hi Sylvia,

      The only thing I would worry about is the salmon drying out. I would slightly under cook it and then leave it in a low temp oven until they get there.



  • Kathy

    Very good and so easy to make. Husband not a fan of Salmon but he liked this. Thanks for the recipe

  • Sophia Alvernaz

    I made this and my family of four absolutely loved it. I didn’t have lemon so I added a lemon herb seasoning. 100 percent this is a keeper recipe.

  • Sandra

    A nice easy and quick salmon dish. I didn’t have any lemon so I used balsamic instead and it still gave the salmon that sweet/savoury flavour. I served it with a side of quinoa. Delicious.

  • Yoshira Castillo

    Let me explain how delicious and simple this was recipe is. Follow the instructions to a T and you will be fine. My family loved it.

  • Priscilla

    Great recipe! I’ve tried it last week and my bf loves it :D. I’m wondering if I could make the chicken breast with the same recipe?

      • Shira

        Hi kelly,

        If I bake it in the oven, does it need to be covered?
        How long and on what temp should it cook on if it’s a convection oven?

        • Hi Shira,

          No it does not need to be covered. I would sear it then place it in the oven at 450 degrees for 10-12 minutes.



  • tazminion

    absolutely DELICIOUS. I also paired it with coconut matcha. over salad with Asian salad dressing

  • Emily

    I made this but didn’t have honey, so I used Blue Agave and it tasted really good, my little 2 1/2 year liked it too. Simple, quick and good recipe.

  • Anna

    I love it . Am not good cooking but I follow the recipe and it was delicious. Thanks.

  • Keel'e

    This was a hit with my family!! Recipe perfect!! I did cut off the skin of my fish before searing it. I added the juice of a whole lemon and made extra sauce and served over rice. Will try it next time with chicken.

  • The only citrus I’m not alllergic to is pineapple so I combined pineapple juice with honey and the sauce was awesome. Its now my favorite salmon recipe.

  • Omg this is soooo good the best part is the kids love it too! When I have a ton of work to be done and I’m just busy but I want some great cuisine this is the best meal to make

  • Nancy

    This was fabulous! I served it with pineapple cauliflower rice that absorbed the extra sauce…..

  • Jamie Kelly

    This was really good! Even my kids who are super picky and one who doesn’t even really like fish, ate it up.

  • Rosario Pérez Santana

    Hola por favor las recetas mándenlas en Español se ve delicioso todo

  • Carmen

    Hello. Yummly brought me here. I’m confused. Why must we peel the salmon skin off? What’s the purpose?

    • Hi Carmen,

      I like cooking salmon with skin on to help the salmon from drying out. I peel off before serving for presentation.



  • Virginia Samra

    This looks like something my husband would like. I’m trying to print it but seem to be having some trouble.

    • Hi Virgina!

      I am so sorry to hear that the print box is giving you trouble. I just tried it and it seems to be working fine for me. Would you like me to email the recipe and you can print it out?



  • Darlene L Lethin Patch

    Outstanding! Love, love, love this dish. It is elegant enough to serve for guests and I love the ease it comes together so I can enjoy my company! Yum!!!

  • Debi J

    I just made this dish last night with asparagus cooked in olive oil. It was absolutely delicious!! I subsituted Earth Balance “butter” because I am dairy and gluten free. I am always on the look out for good recipes that I can eat – thank you for a great one!!!!

  • Dana

    Amazing salmon dish cooked it twice the second time I added 1/4 teaspoon extra honey yummy for your tummy

  • Rae

    I made this for my boyfriend and he loved it. I am not a big salmon eater but I did try this and it was delicious. I also liked how the edges of the salmon were crunchy! Thank you for sharing. This will be one of my go to recipes. Easy and quick!

  • Gerald Williams

    I was lucky enough to find this recipe while looking for new ways to cook salmon. Your recipe is a lot easier and faster than most of the glazed salmon recipes I’ve used. It’s the perfect combination of fast, easy, and delicious. I can’t wait to try more of your recipes.

  • Tdarling

    My salmon came out finger licking good!!!! Easy and quick, my type of meal. Great recipe!!

  • Tracy

    I didnt like salmon until I ate this! It was so yummy! Making with shrimp tonight for the family

  • Diane Davidson

    I made this tonight and it was so easy and delicious! Will make again!

  • Lindze

    I made this recipe a few weeks ago for my husband and it turned out perfectly! We both agreed it was the best salmon we’ve had at home yet. I am making it again tonight!

  • Stacie

    Hello! The video says to cook 5 minutes each side and so does the text written above the recipe. But, the recipe says cook 5 minutes on skin side, flip, add garlic, and then cook for 5 minutes. The step-by-step instructions don’t say 5 minutes each side. Which is correct?

    • Hi Stacie,

      I would go with the written recipe. However either method would be fine.

      Thanks & Enjoy!


  • Joe

    My local store doesnt sell salmon would thus work with other fish?

  • Sharon

    Was not a huge salmon fan, but this recipe may change that. It was delicious 😋

  • KVB

    Delicious! Made this tonight for husband who isn’t crazy about salmon but said, “Maybe I DO like salmon!” This was even though I overcooked it a little. Loved the sweat and tart flavors. Will make it again for sure but I’ll have to follow the timing in the recipe a bit more closely 🙂

    • Hi Hailey,

      You sear the pan on both sides during cooking per the instructions.

      Thanks & Enjoy!


  • Jodie Leiss

    This is delicious! Husband, and very picky eater son, loved it!

  • Jennifer

    Very easy, delicious and usually have all ingredients on hand. The only change that I made was that one I peeled the skin off, I browned this side as well.

  • Blessed Gigi

    We love this quick and yummy dish and enjoy making it often! Thanks for sharing!

  • Laura

    I made this tonight for husband. I don’t usually cook seafood because i don’t care for it but will always try to make something new especially if he likes it. This was a winner. I was worried when I added the honey and lemon, because I thought it smelled awful. Not to him though! He ate 2 fillets! Haha he’s definitely a salmon guy. Thank you! We have a keeper recipe.

  • Not crazy about Salmon but, this easy recipe changed that! This is my go to recipe in the future for Salmon. Delicious!

  • Megdalia Nieves

    Omg your recipe is delicious and so freaking easy. We always eat salmon the same way and it got boring! This is amazing but best of all the family loved it. Thanks so much you just made my life in the kitchen just a little easier.

  • Steve Kraus

    Great recipe. I also did this on the grill. Both ways turned out great. Everyone loved it.

  • Zoi

    Im no chef, I can barely fry an egg, but this was easy and pretty good👍. Dont be shy with the salt and pepper.

  • Marie Lopez

    Really good recipe I made a little chance I used spicy olive oil. My husband love it.

  • sydnee

    if i am only making 2 pieces of salmon how much of the ingredients should i add

    • Nathan

      if you would like to divide the recipe in half it would be 1/2 Tablespoon oil, 1 1/2 garlic cloves, 1 1/2 Tablespoons honey, 1 tablespoon lemon juice and parsley to taste. hope that helps!


  • Cynthia

    This was my first time making salmon that was not in the can. It came out delicious! Served wit yellow rice and broccoli. Enjoyed by everyone, including my eight and five year old grandsons.

  • Quick and easy dinner with some rice or baked/mashed potato!! 30 minute healthy dinner for the family!! I also heard that people are supposed to eat fish like once or twice a week, and Salmon is top of the list..Happy eating!!

    • Nathan

      Yes of course you can! I recommend cooking at 400 degrees for about 15 minutes.


    • Nathan

      I always prefer fresh when I can, however, you can substitute dried or even powder in a pinch.

  • David Sperline

    I live in Washington State and catch a lot of salmon each year. We sometimes get tired of it if we have it too often. But I found this recipe a few weeks ago and have used it almost exclusively since then. Everyone we serve raves about it.

  • Mndy

    Delicious. I only had skinless salmon, but it turned out perfectly with this recipe.

  • Kim

    Our first time eating and preparing salmon and it was a hit! Definitely will make again……delicious! Thank you for sharing.

  • Ge

    Horrible – I cooked it EXACTLY as instructed and the fish was very raw at step 9. I left it a few more minutes and then the sauce started to burn…Threw it out. Disappointed.

    • Hi!

      I am so sorry to hear this! Sometimes with thicker pieces of salmon they tend to take a bit longer. I would suggest turning the heat down a bit and if need be add a splash of water so your sauce does not burn.

      Thank you for trying my recipe,


  • David Sperline

    Salmon loving guests for dinner tonight. This will be the third time I have used this recipe and I know my guests will love it. We sure did the other two times we tried it.

    • Hi David!

      I am so happy to hear you all enjoy this recipe so much!

      Thank you so much for sharing!


  • Erica

    I must have done something wrong. All was well until I added the sauce and then things started burning. My filets were charred on top and dry I cooked it on 6. Any suggestions?

    • Hi Elizabeth,

      I prefer to not eat the skin but you can always leave it on if you prefer.

      Thanks & Enjoy!


  • Samantha

    Tasted amazing!!! And it was super easy to make. Will without a doubt make this again.

    • Nathan

      Hi Samantha,

      So glad you liked it!
      Thanks for trying out the salmon!


    • Nathan

      Hi Summer,

      Im so sorry this recipe didn’t turn out for you. Cooking times can definitely very, but one thing I use sometimes to take the guess work out of it is a digital probe thermometer. When the salmon is 135 degrees or so, I pull it. It will continue to go up a few more degrees as it rests. I hope this helps!


    • Camille Grippo

      Summer, I like my fish well done instead of medium rare. Most chef’s go in the same terms of red meat with fish. I actually made 2 different types of fish tonight. This one, and a stuffed filete. Both ran over the suggested time. 1. Depends on how you like it. 2nd and more importantly it depends on the pot/pan, and oven!!! You can follow a recipe to the ” T ” and It will come out completely different if the tools you use run a bit different. ( no not all pots and pans work the same, neither do ovens! Some take longer, some take less, some aren’t level where the oil or butter tend to go to one side ext:) If I was you I would give this another try…with a more cooking time 🙂

    • Hi Amanda,

      You flip the salmon so it will be skin side down once you add the sauce.

      Thanks & Enjoy!


  • Camille Grippo

    Family was in heaven! Garlic more like 1/2 a head the other half went in the sauteed and roasted mixed vegetables. I also added extra honey, 1/2 a lemon juiced . The other half sliced for individual preference ( whole lemon used in the end waist not want not). Sadly I only measure for specific recipes, I am a wing it type of person. This recipe was amazing to add your own taste. Next time sauteing bacon with it 🙂 ( what can I say I live with all men… lol 5 stars here!

    • Nathan

      Hi Ruth,

      I’m so glad you liked it!

      Thank you so much for trying out the salmon and for commenting!