Honey Garlic Salmon

This Honey Garlic Salmon is a terrific way to serve salmon that is just sooooo crazy quick and soooo crazy delicious! Head here to see all my quick and easy salmon recipes!

Honey Garlic Salmon recipe original published March 2015. Refreshed with new photos and video in 2017.

HONEY GARLIC SALMON SAUCE

This Honey Garlic Salmon recipe is all about the sauce. Just four simple pantry essentials in the right proportions – soy sauce, honey, garlic and vinegar.

I used to just whisk up the Sauce and pour it over pan seared Salmon. Then I started adding the sauce into the skillet with the salmon, and that’s even better, so I decided it was time to refresh this recipe (which I posted originally posted in March 2015!) plus I’ve added a recipe video.

When you first mix up the sauce, you won’t think it’s anything special. In fact, it’s pretty flat tasting just as it is. There are some sauces that steal the limelight in a dish – like Sweet & Sour Sauce and the Lemon Cream Sauce in this baked fish.

And then there are other sauces that are designed to compliment the dish it’s served with, rather than taking centre stage itself.

This Honey Garlic Sauce is one of those. Once it’s cooked with the salmon and it caramelises…. WOWEE!!!

HOW LONG TO COOK SALMON?

3 to 4 minutes on the first side and 2 to 3 minutes on the second side for a standard fillet that’s about 2.5cm / 1″ thick at the thickest part.

This will yield a salmon that is perfectly cooked to medium rare – so the flesh flakes when you cut into it, it’s beautifully moist and coral inside rather than a pale pink / white.

Salmon is a fatty fish so it’s more forgiving if overcooked slightly. But when perfectly cooked, it’s a thing of beauty!!

This Honey Garlic Salmon recipe is a firm favourite in my household – and it’s been a reader favourite for many years now, ever since I first published it!

It’s a terrific quick and easy way to cook salmon that makes the most of all that we love about salmon – it’s juicy flesh, the salmon flavour, and how the surface caramelises beautifully when seared with the right sauce.

For a quick and easy meal, serve it with a side of steamed vegetables, like broccolini or asparagus shown in the photos. Add some bread or mashed potato for mopping up the sauce, and you’ve got a quick dinner on the table in less than 20 minutes! – Nagi xx

WATCH HOW TO MAKE IT

Honey Garlic Salmon recipe video!

4.95 from 56 votes

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Honey Garlic Salmon (5 Ingredients, 15 Minutes)

Prep

5 mins

Cook

10 mins

Total

15 mins

 

Recipe video above. A terrific way to serve salmon that is just sooooo crazy quick and easy and soooo delicious!

Course: Fish, Seafood

Cuisine: Western

Keyword: Honey Garlic Salmon, Quick salmon recipe

Servings: 2

Calories: 583 kcal

Author: Nagi | RecipeTin Eats

Ingredients

Sauce

• 4 tbsp honey
• 2 tbsp soy sauce (all purpose or light soy sauce)
• 1 tbsp white vinegar (or sub with any other vinegar except balsamic)
• 1 large garlic clove (or 2 small) , minced

Salmon

• 2 salmon or trout fillets, skinless (6oz / 200g each)
• Olive oil
• Salt and pepper

Optional Garnishes

• Sesame seeds
• Finely sliced chives or shallots/scallions

Instructions

1. Take salmon out of the fridge 20 minutes before cooking. Pat salmon skin dry with a paper towel and sprinkle with salt and pepper.

2. Whisk together the Sauce ingredients in a small bowl.

3. Drizzle oil in a non stick fry pan and heat over medium high heat (or just under, if your stove runs hot). Place salmon in the pan, and cook the first side for 3 - 4 minutes until golden. Turn, then cook the other side for 2 - 3 minutes or until golden.

4. Pour Sauce over salmon. Cook for 1 minute or until it starts to thicken slightly. Check the side of the salmon to tell how cooked through the middle is - I like mine medium rare inside. (Note 1). If Sauce thickens too much before your salmon is cooked to your taste, just add water 1 tbsp at a time.

5. Remove onto serving plates.

6. Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.

Notes

1. I tell how cooked a salmon is by eye, looking at the side of the salmon. I like mine to be coral inside (rare to medium rare), not pale pink and fully cooked. You can use a thermometer if you want. Insert it into the thickest part - it should be 120F / 50C for medium rare or 130F / 55C for medium.

Remember, the salmon will keep cooking for a minute after removing from the pan.

2. Nutrition per serving, assuming all the sauce is used, which is may not be (a lot of it remains in the fry pan).

LIFE OF DOZER

Currently in Fiji and receiving the usual daily reports from Dozer’s boarder – all is well and there are (apparently) no signs of separation anxiety. Hmph!!

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