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Honey Garlic Salmon

Honey garlic salmon is pan-seared in a 12-inch nonstick skillet, then coated with a buttery honey, garlic, soy sauce, and lemon glaze. The skin turns crisp while the salmon stays tender and the sauce simmers until slightly thickened.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets 6-ounce, skin-on, pin bones removed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the honey garlic sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.25 cup honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp lemon juice fresh

Equipment

  • 1 12-inch nonstick skillet

Method
 

Cook the salmon
  1. Pat the salmon dry with paper towels and season both sides with the kosher salt and black pepper.
  2. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the salmon skin-side down and cook for 5–6 minutes, until the skin is crisp and the fillets release easily.
  3. Flip the salmon and cook for 2–4 minutes, until the thickest part reaches 145°F; transfer to a plate.
Make the sauce
  1. Reduce the heat to medium-low and melt the butter in the skillet. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  2. Stir in the honey, soy sauce, and lemon juice. Simmer for 1–2 minutes, stirring, until the sauce is slightly thickened.
  3. Spoon the sauce over the salmon and serve.

Notes

For tender salmon, check the thickest part and cook until it reaches 145°F. Refrigerate leftovers for up to 3 days; freezing is suitable. Use gluten-free tamari in place of soy sauce for a gluten-free option.