Honey Garlic Salmon
his Honey Garlic Salmon is a fast, easy, and flavor-packed weeknight dinner. Sweet, savory, slightly spicy, and loaded with garlicky goodness—it’s pan-seared to perfection in under 30 minutes!
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
- You can use skinless salmon or remove the skin mid-cook like Rose does—it's easier that way.
- 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.
- 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.
