Honey Garlic Salmon Recipe (5 Ingredients, 15 Minutes!)

honey garlic salmon on a plate with rice

4.84 from 6 votes

Honey Garlic Salmon Recipe (5 Ingredients, 15 Minutes!)

Honey Garlic Salmon is pan seared until golden, then finished in a sticky, garlicky glaze made from just honey, soy sauce, vinegar, and garlic. It's ready in 15 minutes, uses one skillet, and it's the salmon recipe I make when I need dinner on the table fast without reaching for a jar of anything premade.

Prep Time5

Cook Time10

Total Time15

Course: dinner, Lunch

Cuisine: American

Keyword: garlic, green onion, honey, honey garlic salmon, honey garlic salmon recipe, Salmon, Salmon recipe, soy sauce

Servings: people

Author: Olivia Ribas

Equipment

1 Cast iron skillet

Ingredients

Sauce

2 tbsp honey
3 tbsp soy sauce
2 tsp white vinegar or sub with lemon juice
3 garlic clove minced

Salmon

2 salmon or trout fillets skinless (6oz / 200g each)
2 tbsp olive oil or unsalted butter

Garnishes

Sesame seeds
Finely sliced green onions
Lemon wedges

US Customary - Metric

Instructions

In a small bowl, whisk together the honey, soy sauce, white vinegar (or lemon juice), and minced garlic. Set aside.
Pat the salmon fillets dry with a paper towel.
Heat the olive oil (or butter) in a large skillet over medium-high heat. Once hot, add the salmon fillets, cooking for 3-4 minutes on each side, or until golden brown and cooked through.
Pour the prepared honey garlic sauce into the skillet. Cook for another 1-2 minutes, spooning the sauce over the salmon as it thickens and caramelizes.
Remove the salmon from the skillet and transfer it to a plate. Drizzle any remaining sauce over the fillets. Garnish with sesame seeds and finely sliced green onions.
Serve immediately with your favorite sides, like steamed rice or veggies!

Video

Notes

Nutrition per serving, assuming all the sauce is used (though some may remain in the pan).

To store: You can tightly wrap the salmon, once cooled, and store it in the fridge for up to 3 days.

To reheat: Reheat gently in the oven at a low temperature, or in the microwave until warmed through.

To freeze: Tightly wrap and freeze for up to 2 months. The texture softens slightly once thawed, so I usually only freeze this if I'm using the leftovers in a rice bowl rather than serving it on its own.

Nutrition