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Honey Garlic Salmon

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Adjust Servings:
4 Salmon fillet with skin on
Salt To taste
Pepper (C. annuum)
3 tablespoon(s) Honey
Soy sauce
3 tablespoons Lemon Juice fresh squeezed lemon juice

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Honey Garlic Salmon


    20 Minute Honey Garlic Salmon. Pan-fried and served with a sweet and sticky honey lemon glaze.

    • 20 Minutes
    • Serves 4
    • Medium




    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.



    Place the oven shelf in the middle of your oven. Preheat the oven to broil/grill settings on medium heat.


    Season salmon with salt, pepper and paprika. Set aside.


    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.


    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).


    Optional: add the lemon wedges around the salmon (adds a stronger lemon taste).


    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.



    To serve, drizzle with the sauce and a squeeze of lemon juice.
    • Serve with steamed vegetables over rice or with a salad.
    • White or brown rice
    • For a low carb, option try cauliflower rice or quinoa
    • Steamed vegetables
    • Mashed Potatoes
    • Risotto
    • Side Salad
    • Honey Roasted Carrots
    • Garlic Roasted Brussels Sprouts


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