Honey Garlic Salmon

Discover a weeknight dinner that feels like a weekend treat. This Honey Garlic Salmon recipe delivers succulent, flaky fillets pan-seared to perfection and coated in an irresistibly sticky, sweet, and savory glaze. The simple sauce, made with honey, soy sauce, and fresh garlic, comes together in minutes and transforms the humble salmon into a show-stopping main course. It's a quick, easy, and incredibly delicious meal that will have everyone asking for seconds.

Save to Pinterest

Whether you're a seasoned cook or just starting out, this recipe is designed for success. The steps are straightforward, and the result is a sophisticated dish that’s perfect for a family dinner or impressing guests. Let's gather our ingredients and get cooking.

Ingredients

• Fish: 4 salmon fillets (about 150 g each), skin-on or skinless, and salt and freshly ground black pepper to taste.
• Sauce: 3 tablespoons honey, 3 tablespoons soy sauce (or tamari for gluten-free), 4 cloves garlic (finely minced), 1 tablespoon fresh lemon juice, and 1 tablespoon water.
• For Cooking: 2 tablespoons olive oil or unsalted butter.
• For Serving (optional): Steamed rice, steamed or sautéed seasonal vegetables, sliced green onions, and sesame seeds.

Instructions

Step 1: Prep the Salmon

Pat the salmon fillets dry and season both sides with salt and black pepper.

Step 2: Mix the Sauce

In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and water. Set aside.

Step 3: Heat the Pan

Heat olive oil or butter in a large nonstick skillet over medium-high heat.

Step 4: Sear the Salmon

Place salmon fillets, skin-side down if applicable, in the pan. Cook for 3–4 minutes until golden and crisp.

Step 5: Flip and Cook

Flip the fillets and cook for another 2–3 minutes.

Step 6: Add the Sauce

Reduce heat to medium-low. Pour the honey garlic sauce around and over the salmon.

Step 7: Glaze the Salmon

Spoon the sauce over the fillets as it simmers, allowing it to thicken and glaze the fish (about 2–3 minutes).

Step 8: Finish and Serve

Remove from heat once the salmon is cooked through and the sauce is glossy.

Step 9: Garnish

Serve immediately with rice and vegetables. Garnish with green onions and sesame seeds if desired.

Zusatztipps für die Zubereitung

Für beste Ergebnisse eine große, beschichtete Pfanne verwenden, damit die Lachsfilets nicht anhaften und gleichmäßig bräunen. Das sorgfältige Trockentupfen der Filets vor dem Würzen ist entscheidend, um eine knusprige Haut und eine perfekte Bräunung zu erzielen.

Varianten und Anpassungen

Verleihen Sie der Sauce mit einer Prise Chiliflocken eine feurige Note. Falls kein Honig zur Hand ist, kann er problemlos durch Ahornsirup ersetzt werden, was dem Gericht eine leicht andere, aber ebenso köstliche Süße verleiht.

Serviervorschläge

Dieser Honig-Knoblauch-Lachs schmeckt hervorragend auf einem Bett aus lockerem Reis und begleitet von gedämpftem Gemüse wie Brokkoli oder Spargel. Als Getränkebegleitung empfiehlt sich ein trockener Weißwein, beispielsweise ein Sauvignon Blanc, dessen Säure die Süße der Glasur wunderbar ausgleicht.

Save to Pinterest

This Honey Garlic Salmon isn't just a recipe; it's a testament to how simple, high-quality ingredients can create an unforgettable meal. We hope you enjoy the beautiful flavors and the ease of this dish as much as we do. Happy cooking!

Recipe FAQs

→ How do I know when the salmon is done?

The salmon is cooked through when the flesh turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Visual cues include the meat turning from translucent to pink throughout.

→ Can I use frozen salmon fillets?

Yes, thaw the salmon completely in the refrigerator overnight before cooking. Pat the fillets thoroughly dry with paper towels to remove excess moisture, which helps achieve better searing and prevents the sauce from becoming too watery.

→ What can I substitute for honey?

Maple syrup works wonderfully as a 1:1 substitute and adds a slightly deeper flavor. Agave nectar is another option, though it's sweeter than honey. Brown sugar mixed with a splash of water can also create a similar glazing effect.

→ How do I prevent the sauce from burning?

Reduce the heat to medium-low before adding the sauce. The honey's natural sugars caramelize quickly, so keep the heat gentle and stir or spoon the sauce continuously as it simmers. The sauce is ready when it thickens enough to coat the back of a spoon.

→ Can I make this with other types of fish?

This glaze works beautifully with white fish like cod, halibut, or sea bass. Adjust cooking time accordingly—white fish typically cooks faster than salmon, usually 2–3 minutes per side. Thicker fillets may need slightly longer, while thinner ones cook more quickly.

→ What sides pair well with this dish?

Steamed jasmine rice soaks up the extra sauce beautifully. Roasted vegetables like asparagus, broccoli, or bok choy complement the sweet glaze. For a lighter option, serve over cauliflower rice or alongside a crisp green salad with vinaigrette to balance the sweetness.