Honey Garlic Glazed Salmon (Printable Version)

Pan-seared salmon with sweet and savory honey garlic coating, ready in 25 minutes

# What You Need:

→ Fish

01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper

→ Glaze

04 - 3 tablespoons honey
05 - 3 tablespoons soy sauce (low sodium preferred)
06 - 2 tablespoons fresh lemon juice
07 - 4 garlic cloves, minced
08 - 1 tablespoon olive oil
09 - ½ teaspoon red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving

# How to Make It:

01 - Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
02 - In a small bowl, whisk together honey, soy sauce, lemon juice, and minced garlic. Set aside.
03 - Heat olive oil in a large nonstick skillet over medium-high heat.
04 - Place the salmon fillets, skin-side down (if applicable), in the skillet. Cook for 4–5 minutes without moving, until the bottom is golden and the fish is cooked halfway up the sides.
05 - Flip the fillets carefully. Pour the honey garlic glaze over the salmon. Cook another 3–4 minutes, spooning the glaze over the fish, until salmon is just cooked through and glaze is thickened.
06 - Remove from heat. Transfer salmon to plates and drizzle with remaining glaze from the pan. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The glaze transforms simple salmon into something that tastes like it came from a fancy bistro
  • It comes together in under 30 minutes but looks and tastes like you spent hours
  • The honey garlic combo is universally appealing even for people who swear they do not like fish
02 -
  • Patting the salmon completely dry before cooking is the difference between sad steamed fish and gorgeous crispy edges
  • Let the glaze bubble and reduce in the pan because that is where all the flavor concentrates
  • Use a fish spatula if you have one because the thin metal blade slides right under delicate fillets
03 -
  • Cold salmon straight from the fridge actually sears better than room temperature fish
  • If the glaze is getting too thick too fast splash in a teaspoon of water to loosen it up
  • Serve with extra lemon wedges because the acid brightens everything

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