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This honey garlic salmon recipe is fast, simple, and uses pantry ingredients! The honey garlic sauce is addictive, and your whole family will love this easy weeknight dinner.
You may also like my Honey Garlic Pork Tenderloin or Honey Garlic Shrimp next.
Why you’ll love it
You can’t go wrong with this sweet and savory pan-seared honey garlic salmon. With this recipe, a weeknight dinner is on the table in about 20 minutes. One lovely reader said “I didn’t think I could pull something like this off, but it was so easy and DELICIOUS!”
I wanted to make this honey salmon as simple and fuss-free as possible. That means very few ingredients and no complicated technique. It’s also great for picky eaters! Salmon is great as is, but slap a sweet sauce on it, and suddenly it becomes even more appealing.
What you’ll need
- Salmon – I’ve used either wild sockeye or Atlantic salmon filets. We’re seasoning them directly with salt & pepper.
- Olive oil – for pan frying
- Lemon juice – a touch of acidity is very important to balance the sweetness of the honey
- Soy sauce – for more savory depth of flavor
- Honey – the signature sweetness in this dish that goes great with salmon
- Garlic – it perfectly complements the honey
Recipe note
Sockeye salmon has a rich, robust flavor, while Atlantic salmon has a milder, more delicate taste.
Helpful tips
- It’s totally up to you if you eat the skin. You could make this with skinless salmon, or just peel the skin off once it’s cooked.
- Using your eyes is the best way to know when salmon is done! The color visibly moves up the fish as it cooks, so the changing color is an easy visual cue.
- If the salmon is sticking to the pan, give it a little extra time to release naturally.
How to make honey garlic salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the salmon filet into 4 pieces, and season them. Heat up the oil, then add in the salmon skin-side up. Cook for about 5 minutes, flip, then continue searing until it’s just cooked through. Transfer to a plate.
In a bowl, whisk the sauce ingredients together. Pour into the pan, and let it bubble until reduced slightly. Return the fish, and spoon the sauce over top. Garnish with fresh parsley and an extra squeeze of lemon if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Cast iron is my go-to for pan searing salmon. I recommend a Le Creuset skillet or this more affordable Lodge skillet.
- A fish turner makes the flipping process effortless.
- Use a garlic press to quickly mince garlic without having to peel it first, and mix the sauce with this whisk.
Substitutions and variations
- The sauce isn’t very thick in this recipe, so if you prefer it to be more of a thicker glaze, you could try adding a cornstarch slurry. Use 1 teaspoon cornstarch mixed with 1 teaspoon cold water before adding the fish back to the pan.
- Readers have added chili pepper or red pepper flakes to give it a little heat.
What to serve with honey garlic salmon
- Rice and a vegetable are my go-to sides. Steamed broccoli or broccolini, Easy Roasted Green Beans, Easy Roasted Cauliflower, carrots, Roasted Brussels Sprouts, or my Stovetop Asparagus are great options.
- I also like fresh crusty bread along with a bright side salad. Try my Super Simple Parmesan Arugula Salad or Creamy Balsamic Dressing.
Leftovers and storage
- Store any leftover salmon for 2-3 days in the fridge in an airtight container.
- Reheat slowly and over a low heat so that the fish doesn’t dry out.
- If needed, you can freeze this one, but I generally don’t like freezing salmon since it can change texture.
More easy salmon recipes
Did you make this easy honey garlic salmon? I’d love it if you left a star rating and review below! You can also tag me on Instagram with any S&L recipe you made.
Honey Garlic Salmon Recipe
Ingredients
- 1 pound fresh salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1/4 cup honey
- 3 cloves garlic minced
- Chopped fresh parsley optional, to taste
Instructions
- Cut the salmon into 4 pieces and then season it with salt & pepper.
- Add the oil to a skillet over medium-high heat, and when it’s hot, add the salmon skin side up. Cook it for 4-5 minutes/side or until it’s just cooked through. If the oil is splattering everywhere, turn the heat down a bit.
- Meanwhile, add the lemon juice, soy sauce, honey, and garlic to a bowl and stir until it’s mixed.
- Transfer the fish to a plate.
- Pour the sauce mixture into the pan and let it bubble for a couple of minutes to reduce it a bit and cook the garlic. Add the fish back to the pan and spoon the sauce over it. Serve with a squeeze of lemon and top with fresh parsley if desired.
Notes
- The timing is for salmon that’s about 1″ thick. Lower cooking time for thinner salmon or skinless salmon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Best salmon recipe yet!. Hubby will eat salmon but prefers it grilled. Tonight however, this was a winner! Thank you, served with herbed rice & green beans.
Yay I am so happy to hear it, Elaine!
I made this with salmon steaks and served it with quinoa and broccoli…..delicious. Thank you for sharing.
Wonderful! You’re welcome!
We are not really salmon eaters at our house so my basic question – is there a difference in the types of salmon? Is there one that is mild?
The sauce sounds delicious!
Hi MaryCay! Yup, there’s definitely differences in salmon taste, but salmon in general is an oily, “fishy” tasting fish. Personally, I find the ones that are lighter in color usually taste milder. There are quite a few varieties, but I doubt your local grocery store carries more than a couple (I usually see Atlantic salmon which is lighter in color and usually farmed and sockeye salmon which is darker in color, wild caught, and more flavorful). Also, make sure to buy it well before its expiry date.
Made this for date night with roasted cherry tomatoes and rice and it was soo good! I was afraid it would be too sweet but with a squeeze of fresh lemon as suggested in the recipe it’s amazing! Thank you for the recipe!
I am so pleased to hear it, Jackie! Thanks for leaving me a comment. 🙂
You can’t beat a nice bit of salmon, add to that your sauce and it’s elevated even higher.
I added One of my home grown chillis and fried some mushrooms before adding the sauce to the pan, delicious meal.
So glad you liked it, Trevor!
Thank you for this recipe! I know this may be a dumb question (and maybe you already mentioned this and I missed it) but how long after you put the salmon back in the pan (with the mixture) do you leave it in for (the second time you put the salmon back in the pan)? Thanks!
Not a dumb question! The salmon should be cooked by that point, so I pretty much just spoon the sauce then dish it up. 🙂
Do you think this would work in an oven? I don’t have a cast iron skillet.
I’d just use a normal skillet if you have one, but yes, I think it would work in the oven. Not sure on timing, though, without testing it. Let me know how it goes!
I added some rosemary and dried lemon peel, marinated the salmon in the mixture then proceeded to cook as instructed. I made it with roasted asparagus and rice. So delicious!
Sounds delicious! So glad you liked it!
Do you use a cast iron for fish? How do you ensure no sticking? Any tips?
Hi Lorie! I didn’t have issues with it sticking. My best tip is to ensure the pan is really hot, and resist the urge to move the fish around. If it doesn’t seem to want to lift, let it cook until it naturally releases. Hope you like the recipe! 🙂
My mouth is watering now – this looks SO good!
Thanks so much, Melissa!
This looks so juicy and flavorful, Natasha! I love that it’s simple enough for a weeknight, but elegant enough to serve at a dinner party! Just lovely…
Aww thanks so much, Marissa!!