Ingredients
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4 Salmon filletwith skin on
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SaltTo taste
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Paprika
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Butter
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Pepper (C. annuum)
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Garlic
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3 tablespoon(s) Honey
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Water
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Soy sauce
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3 tablespoons Lemon Juicefresh squeezed lemon juice
Directions
Easy salmon with honey garlic sauce is one of the best salmon recipes. It’s garlicky, sweet and sticky with simple ingredients. Only 5 main ingredients & ready in less than 20 minutes! This salmon is perfect for busy weeknight dinners!
How to make Honey Garlic Salmon
- Season salmon: On all sides with salt and pepper.
- Cook: Add oil to a large skillet over medium-high heat. Once hot add in the salmon skin side down. Cook salmon for 5-7 minutes on the skin side (depending on size).
- Flip: Very carefully flip salmon. If the skin is sticking to the pan give it more time to cook. It should release easily from the pan.
- Make the sauce: Add minced garlic to the pan and cook for 1 minute. Combine honey and lemon juice in a small bowl. Add the sauce to the pan. Continue cooking for 1-3 minutes or until the salmon is fully cooked and looks opaque and the sauce is thick.
- Serve: Take off of the heat. When the salmon is cool enough to handle peel off the skin. Serve immediately with a sprinkle of chopped parsley for garnish, if desired.
Tips for cooking salmon
- Pick good quality salmon: Use wild-caught salmon. Make sure to look for a filet that is brightly coloured without a strong “fishy” smell.
- Don’t overcook the salmon: Cook salmon to between 130-135 degrees and allow it to rest for 5 minutes before serving. The salmon will continue to cook as it rests. This is a great way to make sure the salmon doesn’t overcook.
- Make sure to pat down the salmon: Before searing with a paper towel to remove any excess moisture. This is especially important if you are working with thawed frozen salmon. Patting the salmon down helps to get a nice crust on the outside when searing.
- Leave the skin on the salmon during cooking. This helps the salmon stay together and not fall apart when flipping and keeps the salmon moist. Allow the salmon to cool a bit and remove the skin. It should remove very easily!
- Don’t try to flip the salmon if it is sticking. This means it is not ready yet to be flipped. Give it a minute or two and it should release from the pan easily on its own.
- Let the salmon come to room temperature for 15 minutes before pan-frying. This helps the fish cook evenly.
Steps
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1
Done
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Place the oven shelf in the middle of your oven. Preheat the oven to broil/grill settings on medium heat. |
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2
Done
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Season salmon with salt, pepper and paprika. Set aside. |
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3
Done
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Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together. |
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4
Done
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Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired). |
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5
Done
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Optional: add the lemon wedges around the salmon (adds a stronger lemon taste). |
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6
Done
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Baste salmon one more time then transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking. |
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7
Done
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TO SERVETo serve, drizzle with the sauce and a squeeze of lemon juice. |
