Honey Garlic Salmon Delight (Print version)

Pan-seared salmon fillets coated in a sweet honey garlic glaze with savory finishes.

# Required ingredients:

→ Fish

01 - 4 salmon fillets (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 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

# How to make it:

01 - Pat salmon fillets dry and season both sides with salt and black pepper.
02 - Whisk honey, soy sauce, minced garlic, lemon juice, and water together in a small bowl and set aside.
03 - Warm olive oil or butter over medium-high heat in a large nonstick skillet.
04 - Place salmon fillets skin-side down in the skillet and cook for 3 to 4 minutes until golden and crisp.
05 - Turn fillets over and cook an additional 2 to 3 minutes.
06 - Lower heat to medium-low. Pour sauce over and around salmon, spooning it continuously as it thickens and glazes the fish, about 2 to 3 minutes.
07 - Remove from heat once salmon is cooked through and sauce is glossy.
08 - Serve immediately with steamed rice and vegetables; garnish with sliced green onions and sesame seeds if desired.

# Expert Advice:

01 -
  • The sauce glazes as it cooks, creating this glossy, caramelized coat that makes you feel like you've done something fancy.
  • Salmon cooks fast enough for a weeknight but tastes special enough to serve when people come over.
  • Everything happens in one pan with minimal cleanup, which is honestly the dream.
02 -
  • Wet salmon won't brown properly, so that paper towel step isn't optional—it's what turns a decent salmon into a crispy-edged beauty.
  • If your sauce looks too thin when it's time to serve, let it bubble away for another minute; it will suddenly catch and thicken as the honey caramelizes.
03 -
  • If your garlic burns before the salmon finishes, you've got the heat too high or the garlic was minced too thin; medium-high is the sweet spot.
  • Brush the pan with a tiny amount of extra oil before serving if the pan looks dry; it keeps the salmon from sticking when you plate it.
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