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Honey Garlic Salmon

The delightful taste of salmon enhanced by a sweet and savory honey garlic sauce is truly a culinary delight.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Ingredients

  • 4 fillets Salmon 8 ounces each, skin on or off, patted dry with paper towels
  • ¼ teaspoon Paprika or smoked paprika
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • 3 tablespoons Honey
  • 3 cloves Garlic minced
  • 2 tablespoons Soy Sauce or tamari
  • 1 tablespoon Olive Oil
  • to taste Fresh Lemon Wedges for serving
  • to taste Chopped Parsley for garnish (optional)

Instructions

  • Step 1: Prepare the Salmon. Start by patting the salmon fillets dry with paper towels. This helps achieve a beautiful sear. Season both sides of the fillets with paprika, salt, and black pepper to enhance the flavor.
  • Step 2: Make the Honey Garlic Sauce. In a small bowl, whisk together the honey, minced garlic, soy sauce, and olive oil. This mixture is what gives the salmon its sweet and savory character.
  • Step 3: Cook the Salmon. Heat a large skillet over medium-high heat. Once hot, place the salmon fillets in the pan, skin-side down if applicable. Cook for about 4 to 5 minutes until the skin is crispy (if skin is on) and the fish is cooked halfway through.
  • Step 4: Add the Sauce. Carefully flip the salmon fillets over and pour the honey garlic sauce over them. Allow it to simmer for another 3 to 4 minutes, basting the salmon with the sauce to ensure it becomes flavorful and sticky.
  • Step 5: Serve. Remove the salmon from the skillet and drizzle any remaining sauce over the top. Serve immediately with fresh lemon wedges and garnish with chopped parsley if desired.

Equipment

  • Skillet
  • Mixing Bowl

Notes

For best results, select salmon fillets that are evenly shaped to ensure even cooking. Let the salmon sit at room temperature for about 15 minutes before cooking to ensure even cooking throughout. Use fresh garlic for the best flavor; pre-minced garlic can lose some of its potency. Don’t overcook the salmon; it should be slightly translucent in the center and flake easily with a fork.