Honey Garlic Salmon (Printable version)

Pan-seared salmon with glossy honey garlic glaze, ready in 25 minutes.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 5 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)
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

# Directions:

01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and water until well combined. Set aside.
03 - Heat olive oil or butter in a large nonstick skillet over medium-high heat until shimmering.
04 - Place salmon fillets in the pan, skin-side down if applicable. Cook for 3–4 minutes until the skin is golden and crisp.
05 - Carefully flip the fillets and cook for another 2–3 minutes until the second side develops a light golden color.
06 - Reduce heat to medium-low. Pour the honey garlic sauce around and over the salmon fillets.
07 - Spoon the simmering sauce over the fillets continuously for 2–3 minutes, allowing the sauce to thicken and coat the salmon evenly.
08 - Remove from heat once the salmon is cooked through and the sauce is glossy. Serve immediately with steamed rice and vegetables, garnished with sliced green onions and sesame seeds if desired.

# Expert Tips:

01 -
  • The sauce creates this gorgeous lacquered finish that makes you look like a restaurant chef without any fancy techniques
  • Its endlessly adaptable and works with whatever vegetables you have languishing in your crisper drawer
02 -
  • Once you pour that sauce in, turn down the heat immediately or the honey will seize and turn into a sad sticky mess
  • Watch the salmon closely during the last minute, glaze can go from perfect to burned in the blink of an eye
03 -
  • Cold salmon straight from the fridge will sear better than room temperature fish, giving you those gorgeous restaurant style markings
  • Use a fish spatula if you have one, the thin metal blade slides right under delicate fillets without tearing them apart
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