Description
This Honey Garlic Salmon recipe is a simple, flavorful dish that combines the richness of butter-seared salmon with a sweet and tangy honey garlic glaze. Perfectly balanced with a touch of lemon juice and soy sauce, this dish is quick to prepare and sure to impress anyone craving an easy yet gourmet dinner.
Ingredients
Scale
Salmon
- 4 8-ounce (225 g) salmon fillets, skin on or off, patted dry with paper towels
- ¼ teaspoon paprika or smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce
- 2 tablespoons butter
- 4 cloves garlic, finely minced
- 3 tablespoons (45 ml) honey
- 1 tablespoon (15 ml) water
- 5 teaspoons (25 ml) soy sauce
- 2 tablespoons (30 ml) lemon juice
Instructions
- Season the salmon fillets: Sprinkle paprika, salt, and black pepper evenly over the salmon fillets. Gently press the seasonings into the flesh with your hands to ensure they adhere well.
- Sear the salmon: Heat a pan over medium-high heat and melt the butter. Place the salmon fillets skin-side down (if skin is on) and press lightly with a spatula to make full contact with the pan. Cook for a few minutes until the skin is crisp and the salmon is partially cooked. Flip the fillets over and cook the other side briefly. Remove the salmon from the pan and set aside on a plate.
- Prepare the sauce: Keep the melted butter in the pan and add the minced garlic, honey, water, soy sauce, and lemon juice. Stir and cook over medium heat until the sauce begins to thicken, about 2 minutes.
- Glaze the salmon: Return the cooked salmon fillets to the pan, spoon the sauce over them, and cook for another 2 minutes, allowing the salmon to absorb the flavors and the glaze to coat the fillets beautifully.
- Serve and garnish: Transfer the glazed salmon to serving plates. Garnish with fresh lemon slices and chopped parsley if desired. Serve immediately for the best flavor.
Notes
- To make the sauce spicy, add sriracha or cayenne pepper according to your preference.
- Storing: Keep leftover salmon in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap salmon fillets tightly in plastic wrap and freeze for up to 3 months.
