Honey Garlic Salmon

Easy Honey Garlic Salmon. Pan fried and served with a sweet and sticky honey lemon glaze. Only 5 ingredients and ready in less than 20 minutes! This salmon is perfect for busy weeknight dinners!

Honey Garlic Salmon | chefsavvy.com

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 have it at least once a week. Salmon is a nutrient power house rich in omega 3’s, potassium, 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 helps 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 it to the pan with the salmon and garlic. It is sweet, sticky and tart. Everything you want a sauce to be.

Honey Garlic Glazed Salmon | chefsavvy.com

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 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 salmon is cool enough to handle peel off the skin. 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 over cook 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 on.
  • 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 you salmon is done is by placing a thermometer in the thickest part of the salmon. Although the FDA recommends 145 degrees I find that cooking the salmon to 130-135 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.

Easy Honey Lemon Garlic Salmon | chefsavvy.com

What to serve with Honey Garlic Glazed Salmon

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!

 

honey-glazed-garlic-salmon

Need more quick & easy recipes in your life? Subscribe to my weekly newsletter or follow me on InstagramFacebook, and Pinterest for all the daily updates.

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

4.62 from 70 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
20 Minute Honey Garlic Salmon. Pan fried and served with a sweet and sticky honey lemon glaze.

Ingredients

  • 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

Instructions

  • 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.
Nutrition Facts
Honey Garlic Salmon
Amount Per Serving
Calories 325 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 94mg31%
Sodium 76mg3%
Potassium 842mg24%
Carbohydrates 14g5%
Sugar 13g14%
Protein 34g68%
Vitamin A 70IU1%
Vitamin C 3.6mg4%
Calcium 24mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: 20 Minute Meal, Easy Weeknight Dinner, Honey Garlic Salmon, Seafood

 

Leave a Comment

Recipe Rating




Comments - page 1/22

  • 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

  • Greg

    What if the salmon has no skin….can you still cook it this way?

  • Gwen

    Is the salmon top-side down in the skillet when you add the sauce?

  • Katrina

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

  • 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!

    Kelley

As seen in: