This honey garlic salmon recipe comes together in minutes and is the most amazing weeknight meal that will definitely go into your regular cooking rotation.
I would eat seafood for every single meal if given the chance. If you’re a little nervous when it comes to preparing seafood, definitely check out how easy it is to make my crab cakes or pan-seared scallops.
Honey Garlic Salmon
Honey garlic salmon is a very simple dish consisting of pan-seared, grilled, baked, or boiled salmon that is served with sweet honey and garlic sauce. This is the perfect last-minute weeknight meal for you and your family that is absolutely loaded with flavor.
I’m a huge fan of using fresh seafood at every stop, and in the video for this honey garlic salmon, I show you how to store the salmon or freeze it for a later date. Any salmon bread is great to use in this recipe and you can cook it with the skin on or off. I always recommend asking the fishmonger at the counter to remove the bones before purchasing.
How to Make Honey Garlic Salmon
Follow along with these easy step-by-step instructions to make this delicious honey garlic salmon recipe:
Season the salmon well with salt and pepper.
Heat some oil in a large frying pan over high heat until it begins to lightly smoke.
Once smoking, add in the salmon, add in some butter, and turn the heat down to medium-high and cook for 3-4 minutes.
Flip the salmon over and cook for a further 3-4 minutes.
Remove the salmon from the pan and then add the garlic to the pan and cook for 1 minute over low to medium heat.
Pour in the remaining ingredients and cook over medium heat for 1 to 2 minutes or until it slightly thickens. Finish with red pepper flakes and butter.
Add the salmon back to the pan, garnish and serve.
Recipe Chef Notes + Tips
Make-Ahead: This recipe is meant to be eaten right away; however, you can make it up to 30 minutes ahead of time, just keep it warm before serving.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired number of salmon and sauce to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. You can also heat in the microwave until warm.
You can also grill the salmon instead of cooking in a pan over medium to high heat for 3-4 minutes per side and then make the sauce separate in a pan.
The oils I prefer to use are olive, safflower, canola, peanut, or grapeseed.
Any bread of salmon is good to use in this recipe.
You can use your favorite frying pan for this.
It is absolutely ok to cook salmon to temperature. I enjoy serving and eating it at a medium to medium-well internal temperature.
More Salmon Recipes
Easy Honey Garlic Salmon Recipe
- 4 8- ounce skin off salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 finely minced cloves of garlic
- 2 tablespoons water
- 2 tablespoons soy sauce
- juice of ½ lemon
- ¼ cup honey
- ½ teaspoon crushed red pepper flakes
- salt and pepper to taste
- Season the salmon on both sides with salt and pepper.
- Add the olive oil to a large frying pan over high heat and wait a few minutes until it begins to lightly smoke.
- Add the salmon into the pan flesh side, not skin removed side, down in the pan.
- Place1 tablespoon of butter in the pan and turn the heat down to medium-high and cook the salmon for 3-4 minutes.
- Turn the salmon over and cook for a further 3-4 minutes or until the desired internal temperature is achieved.
- Remove the salmon from the pan and set it aside.
- Discard any oil if there seems to be too much in the pan. There should be a few tablespoons in it.
- Add the garlic to the pan and cook for 1 minute over low to medium heat.
- Pour in the water, soy sauce, lemon juice, and honey and cook over medium heat for 2 minutes or until it has slightly thickened.
- Finish with pepper flakes and the remaining 1 tablespoon of unsalted butter.
- Place the salmon back in the pan and glaze with the sauce in the pan.
- Garnish with optional finely sliced fresh chives.