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Honey Garlic Salmon

Honey garlic salmon with a deep amber, sticky glaze—pan-seared skin-side down for a golden crust and basted until caramelized. Made with a quick honey garlic sauce (honey, soy, garlic, lemon) for shiny, thickened topping.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets Use about 6 oz each.
  • salt and black pepper To taste.
  • 1 tbsp olive oil
Honey garlic glaze
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 4 garlic Minced cloves.
  • 1 tbsp lemon juice
  • fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season the salmon
  1. Pat salmon fillets dry and season all sides with salt and black pepper to taste.
Pan-sear
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  2. Add salmon fillets skin-side up and cook for 4 minutes, until the skin is golden and crisp.
  3. Flip the salmon and cook for 1 minute, just to start browning the second side.
Glaze and caramelize
  1. Mix honey, soy sauce, garlic, and lemon juice, then pour into the pan around the salmon.
  2. Cook for 3 to 4 minutes, basting the top of the salmon with the sauce as it thickens and caramelizes into a sticky amber glaze, with bubbling at the edges.
  3. Remove when salmon is cooked through and the glaze is sticky and shiny, coating the fillets.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the stickiest glaze, keep the heat at medium-high so the sauce bubbles and reduces rather than steaming. Refrigerate leftovers in a sealed container for up to 2 days; rewarm gently in a skillet over low heat until just heated through (avoid high heat to prevent drying). Freezing is not recommended because the glaze can lose its shine after thawing. Dietary swap: use tamari instead of soy sauce for a gluten-free version.