Honey Garlic Salmon Fillets (Printer-friendly)

Pan-seared salmon coated in a sweet-savory honey garlic glaze, perfect with rice or veggies.

# Ingredient List:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Sauce

04 - 3 tablespoons honey
05 - 3 tablespoons soy sauce (or tamari for gluten-free)
06 - 4 cloves garlic, finely minced
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon water

→ For Cooking

09 - 2 tablespoons olive oil or unsalted butter

→ For Serving (optional)

10 - Steamed rice
11 - Steamed or sautéed seasonal vegetables
12 - Sliced green onions
13 - Sesame seeds

# How-To Steps:

01 - Pat the salmon fillets dry and season both sides evenly with salt and black pepper.
02 - Combine honey, soy sauce, minced garlic, lemon juice, and water in a small bowl; whisk until blended and set aside.
03 - Warm olive oil or butter in a large nonstick skillet over medium-high heat until shimmering.
04 - Place salmon fillets skin-side down if applicable; cook without moving for 3 to 4 minutes until the skin is crisp and golden.
05 - Turn the fillets over gently and cook for an additional 2 to 3 minutes.
06 - Lower heat to medium-low and carefully pour the honey garlic sauce around and over the salmon fillets.
07 - Spoon the sauce repeatedly over the fillets, allowing it to thicken and coat the fish for about 2 to 3 minutes.
08 - Once cooked through and sauce is glossy, remove from heat and serve immediately with rice and vegetables, garnished with green onions and sesame seeds if desired.

# Expert Suggestions:

01 -
  • The sauce comes together in one small bowl while the fish cooks, so there's zero stress about timing.
  • Honey and garlic create a gloss that tastes restaurant-quality but feels completely effortless.
  • It's elegant enough for guests but simple enough for a Tuesday night when you're tired.
02 -
  • Overcooked salmon becomes dry and flakes apart. Start checking for doneness at 3 minutes on the first side. The flesh should still look slightly translucent in the center when you flip it.
  • Don't skip patting the fish dry. I learned this the hard way when my first batch steamed instead of seared, and the difference between a soggy crust and a golden one is literally water.
03 -
  • Don't walk away while the sauce is glazing. Those final 2 to 3 minutes are when everything transforms from a puddle into something shiny and clung to the fish.
  • Medium-high heat for the initial sear, then drop it to medium-low for the sauce. This two-step temperature keeps you from burning the glaze while ensuring the salmon cooks through evenly.
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