Honey Garlic Salmon Fillets (Printable)

Salmon fillets pan-seared and coated in a honey garlic glaze, great with rice or seasonal vegetables.

# What You Need:

→ Fish

01 - 4 salmon fillets (approx. 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 option
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 salmon fillets dry and season both sides evenly with salt and freshly ground black pepper.
02 - Whisk together honey, soy sauce (or tamari), minced garlic, lemon juice, and water in a small bowl; set aside.
03 - Warm olive oil or butter in a large nonstick skillet over medium-high heat until shimmering.
04 - Place fillets skin-side down if applicable; cook undisturbed for 3 to 4 minutes until skin is golden and crisp.
05 - Turn fillets over and cook for an additional 2 to 3 minutes.
06 - Lower heat to medium-low, pour the honey garlic sauce around and atop the salmon, spooning it over the fillets to thicken and create a glossy glaze for 2 to 3 minutes.
07 - Remove from heat once salmon is opaque and cooked through; serve immediately alongside rice and vegetables, garnished with sliced green onions and sesame seeds if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something you'd order at a restaurant
  • Even people who swear they don't like salmon end up asking for seconds
  • The glossy finish makes everything look impossibly impressive with zero actual effort
02 -
  • Once you add the sauce, things move fast, so have your plating ready before you start the glazing step
  • If your salmon fillets are different thicknesses, remove the thinner ones first so they don't dry out
  • The sauce will continue thickening for about 30 seconds after you remove it from the heat
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before starting
  • If your sauce thickens too much, a splash of water brings it back to the right consistency
  • The skin will crisp up beautifully if you resist the urge to move the fillets during that first 4 minutes
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