Description
This Honey Garlic Salmon recipe features perfectly seared salmon fillets coated in a luscious homemade honey garlic sauce. Quick to prepare and cook, the dish combines sweet, tangy, and savory flavors, enhanced with sesame seeds and green onions for garnish. Ideal for a healthy, flavorful weeknight dinner served alongside 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 the sauce: In a small bowl, whisk together the honey, soy sauce, white vinegar (or lemon juice), and minced garlic until well combined. Set aside.
- Dry the salmon: Pat the salmon fillets dry thoroughly with a paper towel to ensure a nice sear.
- Heat the skillet: Warm the olive oil or butter in a large skillet over medium-high heat until hot but not smoking.
- Sear the salmon: Place the salmon fillets in the skillet and cook undisturbed for 3-4 minutes on one side until golden brown. Flip and cook the other side for another 3-4 minutes, or until the salmon is cooked through and flakes easily.
- Add the sauce: Pour the prepared honey garlic sauce into the skillet with the salmon. Cook for 1-2 minutes more, spooning the sauce over the fillets as it thickens and caramelizes, coating the salmon beautifully.
- Serve: Remove the salmon from the skillet and transfer to a serving plate. Drizzle any remaining sauce from the pan over the fillets. Garnish with sesame seeds, finely sliced green onions, and lemon wedges for an extra pop of flavor. Serve immediately with your favorite sides like steamed rice or vegetables.
Notes
- Nutrition per serving assumes all sauce is consumed, though some may remain in the pan.
- Tip for perfect seared salmon: Make sure your skillet is hot before adding the salmon and let it cook undisturbed until it naturally releases from the pan.
- Salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven at a low temperature to prevent drying out.
- Cooked salmon can be frozen for up to 2 months; note the texture may be softer once reheated.
