Honey Garlic Salmon
Weeknight honey garlic salmon with a sticky sweet-savory glaze that caramelizes in the skillet—USA family favorite ready in about 20 minutes. Pan-sear fillets until the thickest part hits a food-safe 145°F, then spoon on glossy honey-garlic sauce.
🛒Ingredients
- 4 salmon fillets (5–6 ounces each), skin-on or skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1/3 cup honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon red pepper flakes optional
- Chopped green onions and sesame seeds for serving
- Lemon wedges
🔧Kitchen Tools Needed
- Large nonstick skillet
- Instant-read thermometer
- Spatula
- Small bowl
📝Instructions
- 1
Pat salmon dry. Season with salt and pepper.
- 2
Heat oil in a large nonstick skillet over medium-high. Place salmon presentation-side down; cook 3–4 minutes until golden. Flip and cook 2–3 more minutes.
- 3
Push salmon to the side. Add butter and garlic; cook 30 seconds. Stir in honey, soy sauce, vinegar, and red pepper flakes. Spoon sauce over fish.
- 4
Continue cooking until salmon reaches 145°F in the thickest part and flakes easily (usually 1–3 more minutes). Sauce should be glossy and slightly thickened.
- 5
Serve with green onions, sesame seeds, and lemon. Refrigerate leftovers within 2 hours (up to 2 days); reheat gently to 165°F.
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
❓Frequently Asked Questions
What temperature is salmon done?
Cook fish to 145°F in the thickest part (FDA). Some prefer slightly lower for medium; we stick to 145°F for food safety.
Skin-on or skinless?
Either works. Start skin-side down for crisp skin, or cook skinless as written.
Can I bake it?
Yes—bake at 400°F on a lined sheet 12–15 minutes to 145°F; simmer the glaze in a small pan and brush on.
Too sweet?
Cut honey to 1/4 cup and add an extra splash of vinegar.
Leftovers?
Refrigerate within 2 hours up to 2 days; flake cold into salads or reheat gently to 165°F.
