Honey Garlic Salmon Delight (Print Version)

Salmon fillets pan-seared and glazed with honey garlic sauce, paired with rice and seasonal vegetables.

# What You Need:

→ Fish

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

→ Sauce

04 - 3 tablespoons honey
05 - 3 tablespoons soy sauce or tamari for gluten-free
06 - 4 cloves garlic, finely minced
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon water

→ For Cooking

09 - 2 tablespoons olive oil or unsalted butter

→ For Serving (optional)

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

# Directions:

01 - Pat the salmon fillets dry and season both sides evenly with salt and 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.
04 - Place salmon fillets skin-side down if applicable in the skillet and cook for 3 to 4 minutes until the skin is golden and crisp.
05 - Turn the fillets over carefully and cook for an additional 2 to 3 minutes.
06 - Reduce heat to medium-low. Pour the honey garlic sauce around and over the salmon, spooning the sauce over the fillets as it simmers to thicken and glaze the fish, about 2 to 3 minutes.
07 - Remove the skillet from heat once the salmon is cooked through and the sauce has a glossy finish. Serve immediately with steamed rice and vegetables, garnished with green onions and sesame seeds if desired.

# Expert Tips:

01 -
  • The sauce thickens into a sticky glaze that clings to every flaky bite without any cornstarch or fuss.
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The balance of sweet honey and salty soy makes even picky eaters ask for seconds.
02 -
  • Don't move the salmon once it hits the pan or you'll tear the crust before it forms, patience here makes all the difference.
  • If the sauce looks too thick, add a splash of water and swirl the pan, it'll loosen up and coat the fish perfectly.
03 -
  • Let the salmon sit at room temperature for ten minutes before cooking so it sears evenly and stays tender in the center.
  • If you double the sauce recipe, you'll have extra to drizzle over rice or vegetables, and it keeps in the fridge for up to a week.
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