Honey Garlic Glazed Salmon (Print Version)
Pan-seared salmon with sticky honey garlic coating
# 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 Hints:
01 -
- The glaze creates this sticky, finger-licking coating that makes salmon feel like a treat
- You probably have everything in your pantry right now
- It looks impressive but requires zero fancy techniques
02 -
- Dry salmon equals better searing, so don't skip the paper towel step
- The glaze will burn if your heat is too high, so keep it at medium-high, not screaming hot
- Salmon keeps cooking after you take it out of the pan, so remove it while it still looks slightly underdone
03 -
- Room temperature salmon cooks more evenly than cold straight from the fridge
- Let the pan heat up fully before adding the fish, or you'll end up with stuck salmon