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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 Soy Sauce Chicken 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 both wild sockeye and 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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Yowza!!! Couldn’t be easier! Btw, I’m from Midwest. We don’t often use fish as much as meat. I’ve had many different types of salmon and I’m unfamiliar w/all the varieties. Thanks Natasha for the clarity. Wild Sockeye. So thats the one that I’ve had and not given up in my search of a great tasting “unfishy taste” of salmon. Move over Portillo’s Hotdogs…😂 this recipe will go viral in my house!
Hahaha I’m so glad you enjoyed it, Adele!! 🙂
WOW! I loved this recipe!! I didn’t think I could pull something like this off, but the recipe was so easy to follow and it was DELICIOUS!! Thank you!!
Aww that makes me happy!! Thank you!!
Very tasty and quick to prepare!
Great! So glad you liked it, Marj!
Natasha, this was another winner and we really enjoyed this salmon recipe! And yes, that sauce is addicting! I’ll be making your Honey Garlic Soy Sauce Chicken and Tomato Spinach Shrimp Pasta to carry us through the weekend. Thank you for making our dinners great!
I’m so happy that you enjoyed it, Amy!! So glad you like my recipes. XO
We love salmon but have only enjoyed it grilled. We’ve tried a few cooktop & oven recipes but this is the first one that we both have said it’s a keeper! Will definitely be making this again. So easy, yet delicious. Thank you!
. Thank You
Oh wow that’s awesome! Thanks for letting me know!
Oh wow… sorry to hear that. I wonder what went wrong? Others seem to like the recipe.
I’ve baked salmon once and it was great. I’m gonna trust you with this recipe and hope for the best. Based on the reviews I’ll love it. Although, I don’t understand how anyone can say so much about salmon. Lol.
Haha hope you enjoyed it, Brian!
Natasha,
I made this for dinner tonight and it was excellent. I used a coated fry pan instead of a cast iron pan. Clean-up was easy. I served it on a bed of arugula with roasted carrots and brussel sprouts as our sides. Will be making this again and again and again.
Thank you. Five stars for me.
So happy you enjoyed it, Sue! 🙂
❤ great instruction
Thank you!!
When you initially put the salmon in do you cook with for 4-5 minute per side? I know you start with the skin side up.
You put it in the pan, cook it for 4-5 minutes, flip it, and then cook it another 4-5 minutes. If the salmon is especially thin, you may be able to cook it a little less, though. Hope this helps! 🙂