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.

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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.

easy-honey-glazed-garlic-salmon

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-glazed-garlic-salmon

Honey Garlic Salmon

  • 4.9
  • 35 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.

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

  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.

Notes

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 Please do not publish my recipe or pictures without linking back to the original post.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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Comments

  • 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!

      Kelley

  • 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.

      Thanks!

      Kelley

  • 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.

          Thanks!

          Kelley

  • 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.

      Thanks!

      Kelley

  • 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?

      Thanks!

      Kelley

  • 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!

      Kelley

  • 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!

      Kelley

  • 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.