This is my go-to salmon dinner during those busy weeknights because it’s so easy to make! The salmon cooked in the sweet and savory garlicky glaze is my family’s favorite way to enjoy salmon. The dish comes together in one pan and it only requires 10 minutes of prep time. If you enjoyed my Honey Garlic Chicken, you will enjoy this honey garlic variation. It’s also great way to get your little ones to eat more fish too!
key ingredients
- Fresh Wild Caught Salmon: Another amazing substitute is Fjord Trout (also known as salmon trout). It’s technically not salmon but it’s so buttery and flavorful. Norwegian Fjord Trout is raised in the pure and cold Norwegian Fjord where seawater and fresh water from the glaciers meet, and therefore gains a rich taste.
- Honey: I’ve been substituting sugar with honey in a lot of my recent recipes and it’s such a great substitute!
- Fresh Garlic: Please use fresh finely chopped garlic over the jarred stuff! It really does make a difference.
- Fresh Ginger: I finely grated fresh ginger on a microplane.
- Soy Sauce: You can always substitute with low-sodium soy sauce or tamari.
- Cayenne: (optional) I added a pinch of cayenne on the salmon and Rey didn’t mind it at all. However, I recommend not adding it if you’re serving young children.
- Apple Cider Vinegar: If you don’t have apple cider vinegar, you can substitute with freshly squeezed lemon juice or white wine vinegar.
- Lemon: The lemon slices added at the end of the cooking process adds brightness to the honey garlic sauce.
key steps
The steps for making Honey Garlic Salmon is very similar to Honey Garlic Chicken. The key difference is that the salmon is not coated in flour like the chicken is in Honey Garlic Chicken.
- Prep the Salmon: Season the Salmon with cayenne (optional), kosher salt and black pepper. If you’re unsure how to prepare the salmon before seasoning it, here’s a great guide.
- Honey Garlic Sauce: Make the sauce by whisking the honey, soy sauce, garlic, ginger, and apple cider vinegar together.
- Cook the Salmon: Cook the salmon in a skillet over medium heat with unsalted butter and olive oil. I cooked the skin side down first for about 3 minutes and then flipped the salmon over to the other side. Let the salmon cook for about 3 minutes on each side. If you prefer the salmon well-done, then cook for an additional minute on each side.
- Add the Sauce to the Pan: Right after you flip the salmon over (belly side down), cook for two minutes. Then decrease the heat to low and pour the sauce into the pan. Let the salmon simmer in the sauce for about 1 minute. Then flip the salmon a second time (skin side down) and let the salmon simmer in the sauce for another minute. During the last minute, spoon the sauce over the belly side of the salmon. Remove the pan from the heat and serve immediately.
what can I serve with honey garlic salmon?
I love to pair this dish with steamed broccoli, bok choy or roasted asparagus. It’s also a great protein for rice bowls and I usually add healthy veggies and pickled daikon or kimchi to the bowl.
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Easy Honey Garlic Salmon
Equipment
- 1 large skillet I used a large cast iron pan
Ingredients
- 16 oz fresh salmon cut into 3 fillet strips, each strip should be about 2.5 inches wide
- 1 tbsp fresh garlic finely minced
- 1 tsp ginger freshly grated
- 1/4 cup honey
- 1 tbsp soy sauce substitutes: low-sodium soy sauce, tamari
- 1.5 tbsp apple cider vinegar substitutes: fresh lemon juice or white wine vinegar
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lemon thinly sliced
- 1 tsp cayenne pepper optional
- kosher salt + freshly cracked black pepper
- 1 tbsp fresh chopped parsley or thinly sliced green parts of a scallion garnish
- toasted sesame seeds garnish
Instructions
- Salmon Prep: Season the salmon with cayenne, salt and pepper.
- Sauce: In a small bowl, whisk together the soy sauce, honey, garlic, ginger and apple cider vinegar.
- Cook Salmon: Set a large skillet or cast iron pan over medium heat. Add 3 tbsp of the butter and olive oil to the pan. Once the butter has melted, add the salmon fillets (skin side down first) to the pan. Cook the salmon for about 3 minutes. Then flip the salmon over and cook for an additional 2 minutes. Then pour the sauce into the pan and decrease the heat to low. Add the lemon sliced to the pan. Simmer the sauce for an additional 1-2 minutes until it thickens. Taste the sauce and season with salt and pepper your preference. Make sure to baste the tops of the salmon during the last minute of cooking.
- Garnish: Transfer the salmon to individual serving platters and garnish with chopped parley, scallions and/or sesame seeds. Serve immediately. Enjoy!
