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Honey Garlic Salmon

Honey garlic salmon is pan-seared in a 12-inch skillet until the skin is crisp and the thickest part reaches 145°F. A honey, soy sauce, garlic, and lemon glaze simmers until slightly thickened, then coats each fillet.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 0.33 cup honey
  • 0.25 cup low-sodium soy sauce
  • 3 cloves garlic minced
  • 1 tbsp lemon juice
For the salmon
  • 4 salmon fillets 6-ounce, skin-on
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil

Equipment

  • 1 12-inch skillet

Method
 

Make the glaze
  1. Whisk the honey, soy sauce, garlic, and lemon juice together in a small bowl.
Cook the salmon
  1. Pat the salmon dry and season the flesh side with the salt and pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the salmon skin-side down and cook for 5–6 minutes, until the skin is crisp and the flesh is opaque about two-thirds of the way up the sides.
  3. Turn the salmon and cook for 1 minute, then transfer it to a plate.
  4. Reduce the heat to medium-low and pour the glaze into the skillet; simmer for 2–3 minutes, stirring, until slightly thickened.
  5. Return the salmon to the skillet and spoon the glaze over it; cook for 1–3 minutes, until the thickest part of each fillet reaches 145°F.

Notes

For the best sear, pat the salmon dry before seasoning. Refrigerate leftovers for up to 3 days; freezing is not recommended for best texture. For a gluten-free option, use certified gluten-free tamari in place of soy sauce.