This Honey Garlic Salmon is pan seared and topped with a sweet and savory sauce of garlic, ginger, honey and soy sauce.
The sauce for this salmon will quickly become one of your favorites. It’s all things rolled into one – sweet, savory, slightly spicy, sticky, and delicious. It takes salmon to a whole new level. In fact, it takes just about any protein or veggie to a new level. We eat it on chicken, pork, fish, sweet potatoes, etc.
With just six ingredients in this sauce, this is one of the easiest and most impressive week night meals you can find. It takes less than 30 minutes to come together.
You can pair this salmon with any greens or veggie you want. I’m a big fan of sauteed greens that come on the tops of my other veggies – like beetroot greens and carrot tops, but you can also use kale, spinach, or chard. Or serve it over rice. With the extra sauce poured over the top, it’s simply irresistble.
How to Make Honey Garlic Salmon
To start this recipe, season the salmon fillets with salt, pepper and paprika and place them in a skillet over medium heat.
My preferred method for making salmon is on the stovetop. I find that I can regulate the heat better so they don’t overcook, which can happen quickly in the oven. You need to keep a close eye on them because they cook quickly.
It will take just about 4 minutes per side to cook an average sized salmon fillet of about 4-5 oz. When they’re done, remove them and set aside.
In the same skillet, combine the butter, garlic, honey, soy sauce, sriracha and lemon juice.
Heat the sauce over medium high heat, whisking occasionally, until it’s bubbly and slightly reduced, about 5 minutes.
Add the salmon back to the pan. Spoon the bubbling sauce over the top of the fillets. Cook for 2-3 mins just to reheat the salmon.
>> Also try these 30 Delicious Smoked Salmon Recipes.
Tips for Cooking Salmon
Salmon is my favorite fish to cook with because it turns out so flaky and tender, still juicy and flavorful…. as long as you don’t overcook it.
Don’t overcook it – My biggest tip for cooking the salmon is to never go above medium heat on the stove top and watch it closely. The top should still be translucent when you flip it over. If it’s already opaque, you’ve left it on too long.
Go with a skinless fillet – There are times when a skin-on fillet is great, but in this recipe isn’t one of them. The skin won’t be able to get crispy with this sauce, so it’s best to use a skinless fillet.
Oven or stovetop – It’s fine to cook the salmon in the oven instead of on the stove top I don’t do that for this recipe because I’m going to use the skillet to make the sauce anyways, so there’s really no need to dirty another pan and turn on the hot oven. If you do want to cook it in the oven, go with 350 degrees F for 8-10 minutes.
What to Serve With Honey Garlic Salmon
I like to serve this dish with rice or with sauteed greens. Any type of side salad, like this Classic Wedge Salad or this crunchy Broccoli Salad will pair well. Or how about Roasted Green Beans & Mushrooms.
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Honey Garlic Glazed Salmon
- 2 salmon filets 4-6 oz
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2 tbsp butter
- 2 cloves garlic minced
- 3 tbsp honey can be reduced to 1 1/2 to cut sweetness
- 1 tbsp soy sauce
- 1 1/2 tbsp sriracha
- 1 tbsp lemon juice
- 1 tbsp chives chopped
- Season the salmon fillets with salt, pepper, and paprika. Place them in a large pan over medium heat. Cook for 4 minutes per side, taking care when flipping not to break the fillet. Remove from pan and set aside.
- Add the butter, garlic, honey, soy sauce, sriracha, and lemon juice in the pan. Whisk to combine. Heat over medium high heat until bubbly and slightly reduced, about 5 minutes.
- Add the salmon back to the pan. Spoon the bubbling sauce over the top of the fillets. Cook for 2-3 mins, until heated through.
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.