Honey Garlic Salmon Recipe That’ll Slap Your Taste Buds into Next Week (In a Good Way)
Welcome to your new favorite weeknight dinner recipe, the one you’ll casually brag about at work, bring to potlucks like a hero, and make “just because it’s Tuesday.” We’re talking about Honey Garlic Salmon, folks. Yes, that sweet, sticky, garlicky, slightly spicy, beautifully pan-seared piece of ocean joy that tastes like it belongs in a restaurant but is cooked in your very own kitchen (preferably in stretchy pants).
We’re breaking this recipe down step-by-step so you can nail it on your first try, and we’re doing it with a little personality, because hey, cooking should be fun. If you’ve got garlic, honey, soy sauce, and a healthy fear of dry fish, you’re halfway there. The rest? Just follow along.
Let’s get cookin’.
Honey Garlic Salmon
Ingredients
- 1 large salmon fillet (approx. 2.945 lbs)
- 3–4 cloves garlic, minced
- 2–3 tablespoon olive oil
- 1/2 teaspoon black pepper
- ½ teaspoon garlic powder (not garlic salt)
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- Salt, to taste
- Optional: salmon seasoning blend (e.g. Paw Perdome)
For the Honey Garlic Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon minced ginger (optional)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons dark soy sauce or tamari
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- ¼ cup water
- ⅓ cup honey
- Juice of 1 lemon
Optional Garnishes & Pairings
- Lemon slices
- Fresh parsley or scallions
- Steamed jasmine rice
- Roasted vegetables (e.g. asparagus or green beans)
Instructions
- Let the salmon rest at room temperature for 15 minutes. Rinse, pat dry, and cut into fillets. Remove any thin ends to ensure even cooking.
- 2. Lightly brush salmon with olive oil. Season both sides with pepper, garlic powder, thyme, rosemary, a pinch of salt, and optional salmon seasoning.
- Heat 2 tablespoons of olive oil in a cast iron or stainless steel skillet over medium-high heat (heat level 7). Once hot and shimmering, place salmon skin-side down and sear for 3–4 minutes. Do not move it.
- 4. Flip salmon using a fish spatula. Peel off the skin with tongs if desired. Cook for another 3 minutes. Flip again for a final quick sear. Remove salmon and set aside.
- 5. In the same pan, melt 4 tablespoons of butter over low heat. Add minced garlic and ginger (if using) and sauté until fragrant.
- 6. Stir in both soy sauces and crushed red pepper flakes. In a small bowl, dissolve cornstarch in 1/4 cup water, then add to the pan.
- 7. Mix in honey and lemon juice. Stir and let the sauce simmer until slightly thickened.
- 8. Return salmon to the pan. Spoon sauce over the fillets for 2–3 minutes, allowing them to absorb the flavor and get a shiny glaze.
- 9. Serve hot over jasmine rice and vegetables. Garnish with lemon slices and herbs if desired.
Notes
– Dark soy sauce or tamari gives the sauce a richer color and flavor. Don’t skip the lemon—it balances the sweetness beautifully.
– Want it spicier? Add extra red pepper flakes or a drizzle of sriracha.
Why This Honey Garlic Salmon Recipe is Your New Dinner MVP
You know how salmon sometimes ends up tasting like a punishment for skipping red meat? Not this one. This salmon is juicy, flaky, caramelized at the edges, and drenched in a honey garlic sauce that’s basically a warm hug in edible form.
We’re talking:
- Crispy seared skin (or no skin if that’s your thing)
- A sauce so good you’ll want to drink it (but maybe don’t)
- Done in under 30 minutes
- Perfect with rice, veggies, or straight out of the pan standing over your stove
Ingredients: The Usual Suspects (+ One Power Move)
You don’t need to go on a grocery store scavenger hunt. Most of these are pantry staples, or things you can yell across the kitchen and someone will toss them to you.
Here’s what you’ll need:
For the Salmon:
- 1 large salmon fillet
- 3 cloves garlic, minced (or 4 if you want to keep vampires out of the kitchen)
- Olive oil (a few tablespoons)
- Salt, pepper, garlic powder (NOT garlic salt), thyme, rosemary
- A salmon seasoning blend if you’re feeling fancy
- Cast iron or stainless steel skillet
For the Sauce:
- 4 tablespoons unsalted butter
- 1 teaspoon minced ginger (optional but delightful)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons dark soy sauce or tamari
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 1/3 cup honey
- 1/4 cup water
- Juice of one lemon (because balance is everything)
Optional garnish:
- Lemon slices
- Chopped parsley (if you’re trying to impress someone)
Step One: The Salmon Spa Treatment
Start by letting your salmon rest at room temperature for 15 minutes. Yes, fish need to chill out too. This step helps it cook evenly, and nobody wants half-cooked, half-scorched seafood.
Next, rinse and pat that fillet dry like you’re prepping it for a skincare routine. Moisture is the enemy of a good sear.
Now, if your salmon has a thin end piece (most do), go ahead and slice that off. It cooks faster and could dry out before the rest is ready. Save it for a salad or sneak it as a pre-dinner snack.
Then slice the salmon into fillets. Skin on or off? That’s a personal choice.
Step Two: Season Like You Mean It
Grab a brush and lightly oil each piece with olive oil. This isn’t just for shine oil helps the seasoning stick and gives you that golden crust we all dream about.
Season liberally with:
- Black pepper
- Garlic powder (not salt!)
- A pinch of salt (just a pinch, you’ll get more from the sauce)
- Thyme and rosemary
- Optional: Your favorite salmon seasoning blend
Don’t forget the backs! Give them a light dusting, especially if you plan to flip your fish and show it off from all angles.
Step Three: Sear It Like a Pro
Heat two tablespoons of olive oil in your skillet over medium-high heat (I recommend a level 7 on the stovetop scale, because we love specificity). When your oil starts to shimmer and lightly smoke, it’s showtime.
Place your salmon skin-side down. If it doesn’t sizzle, your pan isn’t hot enough. Turn the heat down to medium (around a 5) and let it cook for 3–4 minutes—do. not. touch. it. Walk away, sip something, scroll TikTok. Whatever it takes.
When the time’s up, flip the fillets carefully using a fish spatula (they really do make a difference). Now’s the time to peel off the skin if you haven’t already. It should come off easily with tongs.
Cook the other side for another 3 minutes. Then flip back again for a final sear. This triple-turn method gives you crispy edges and even cooking. No rubbery sadness here.
Step Four: Make the Sauce That Built an Empire
Remove your cooked salmon and let it hang out on a plate. Time to make magic.
To the same pan, add:
- 4 tablespoons unsalted butter
- The minced garlic you lovingly prepared earlier
Let that melt over low heat and fill your kitchen with the scent of “Yes, I am the chef today.”
Next, add:
- 1 tsp minced ginger (optional but recommended)
- 2 tbsp low-sodium soy sauce
- 2 tbsp dark soy or tamari (for that deep, umami hit)
- 1/4 tsp red pepper flakes (go wild if you like heat)
Let it simmer while you pretend you’re on a cooking show. Then mix in:
- 1 tbsp cornstarch
- 1/4 cup water
- 1/3 cup honey
Stir until smooth and slightly thickened. It should coat the back of your spoon like your sauce means business.
Before you do anything else squeeze in that lemon. It balances the sweetness and makes your sauce sing like a ‘90s R&B ballad.
Step Five: Reunite and Glaze Like a Boss
Gently return your salmon fillets to the pan. Spoon the sauce over them like they’re royalty. Baste for a couple of minutes until they’re glistening with sticky goodness.
This step is where the transformation happens. Your salmon goes from “nice” to “whoa, should we open a restaurant?”
Step Six: Plate It Like You’re on Instagram Live
Plate your salmon with:
- Steamed jasmine rice (fluffy perfection)
- Roasted asparagus, broccoli, or green beans (because health)
- A slice of lemon on top, just for drama
Optional: Sprinkle chopped parsley or scallions to really make it pop.
Serve immediately or, if you’re like Rose, eat a piece directly from the pan because you simply cannot wait another second.
Leftovers? More Like Lucky You
This salmon holds up well in the fridge for a couple of days, and it’s fabulous cold over salad or reheated gently. The sauce thickens beautifully in the fridge too—like next-day pasta but make it seafood.
Pairing Tips (a.k.a. How to Feel Fancy Without Trying)
Looking to upgrade your dinner from “Tuesday night” to “foodie vibes”? Try these:
- Wine: A chilled glass of Chardonnay or Pinot Gris pairs beautifully with the honey garlic situation
- Mocktail: Ginger lemon sparkling water with a mint sprig = elegant AF
- Dessert: A light fruit sorbet or lemon bar keeps the citrusy magic going
Final Thoughts: You’re Basically a Salmon Sorcerer Now
If you made it this far, congratulations! You now possess the power to make restaurant-worthy Honey Garlic Salmon in your own kitchen and with minimal effort and maximum deliciousness.
It’s quick, easy, flavorful, and has the kind of “wow” factor that makes your friends think you’re holding out on a culinary degree.
Did You Love It? Share It!
If you’re not already sharing this article with your group chat, family, coworker who always “forgets lunch,” or your friend who eats salmon daily “for health,” then what are you even doing?
Support the creators who make our kitchens more fun.
Thanks for reading, cooking, and laughing with us. Happy salmon-ing!