Honey Garlic Salmon Fillets (Printable)

Salmon fillets seared and coated in a glossy honey garlic glaze, great with rice or veggies.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
02 - Salt and freshly ground black pepper, to taste

→ Sauce

03 - 3 tablespoons honey
04 - 3 tablespoons soy sauce or tamari for gluten-free option
05 - 4 cloves garlic, finely minced
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon water

→ For Cooking

08 - 2 tablespoons olive oil or unsalted butter

→ For Serving (optional)

09 - Steamed rice
10 - Steamed or sautéed seasonal vegetables
11 - Sliced green onions
12 - Sesame seeds

# Steps:

01 - Pat salmon fillets dry and season both sides evenly with salt and freshly ground black pepper.
02 - In a small bowl, whisk together honey, soy sauce or tamari, minced garlic, lemon juice, and water until combined. Set aside.
03 - Warm olive oil or unsalted butter in a large nonstick skillet over medium-high heat until shimmering.
04 - Place salmon fillets in the skillet, skin-side down if applicable, and cook for 3 to 4 minutes until the skin is crisp and golden.
05 - Turn the fillets over carefully and cook an additional 2 to 3 minutes on the other side.
06 - Reduce heat to medium-low, pour the honey garlic sauce around and over the salmon, spooning continuously as it simmers to thicken and coat the fillets, approximately 2 to 3 minutes.
07 - Remove from heat once the salmon is cooked through and the sauce attains a glossy consistency. Serve immediately accompanied by steamed rice and seasonal vegetables. Garnish with sliced green onions and sesame seeds if desired.

# Expert Advice:

01 -
  • The sauce is so silky and caramelized that four ingredients feel like a kitchen secret.
  • You get a restaurant-quality plate in under 30 minutes without the stress or cleanup.
  • Salmon stays tender and buttery inside while the outside develops that perfect golden crust.
02 -
  • Don't overcrowd the pan or turn the salmon too many times, or it will steam instead of sear and you'll lose that crispy exterior.
  • Watch the sauce carefully in the last minute because it can go from glossy to broken or separated if the heat gets too high.
03 -
  • Start with cold salmon straight from the fridge because it cooks more evenly and the outside gets crispy before the inside overdoes.
  • Make the sauce while the salmon cooks so you're not fumbling with whisks once the pan is hot and moving fast.
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