Description
This Honey Garlic Salmon recipe is the perfect balance of sweet, savory, and tangy flavors wrapped around tender, pan-seared salmon fillets. It’s quick, easy to make, and packed with flavor, making it an ideal weeknight dinner that feels special. Garnished with sesame seeds and green onions, this dish pairs beautifully with steamed rice or vegetables.
Ingredients
Scale
Sauce
- 2 tbsp honey
- 3 tbsp soy sauce
- 2 tsp white vinegar or lemon juice
- 3 garlic cloves, minced
Salmon
- 2 salmon or trout fillets, skinless (6oz / 200g each)
- 2 tbsp olive oil or unsalted butter
Garnishes
- Sesame seeds
- Finely sliced green onions
- Lemon wedges
Instructions
- Prepare Sauce: In a small bowl, whisk together the honey, soy sauce, white vinegar (or lemon juice), and minced garlic until well combined. Set this flavorful sauce aside to use later.
- Dry Salmon: Pat the salmon fillets dry thoroughly with a paper towel to ensure a nice sear during cooking.
- Heat Skillet and Cook Salmon: Heat olive oil or butter in a large skillet over medium-high heat until hot. Carefully place the salmon fillets in the skillet and cook without moving for 3-4 minutes, until the underside is golden brown. Flip and cook the other side for another 3-4 minutes until cooked through and opaque.
- Add Sauce and Caramelize: Pour the prepared honey garlic sauce into the skillet with the salmon. Continue cooking for 1-2 minutes, spooning the thickening sauce over the fillets as it caramelizes, creating a beautiful glaze.
- Serve and Garnish: Remove the salmon from the skillet and place on a serving plate. Drizzle any remaining sauce from the pan over the fillets. Garnish generously with sesame seeds and finely sliced green onions. Serve immediately with your choice of sides like steamed rice or vegetables.
Notes
- Nutrition per serving assumes all the sauce is used, although some may remain in the pan.
- For perfect seared salmon, let the skillet get very hot before adding fillets, and cook undisturbed until they naturally release from the pan.
- Salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven at low temperature to prevent drying out.
- Cooked salmon can be frozen for up to 2 months, but texture may soften upon reheating.
