Description
This Honey Garlic Salmon is a quick, easy, and incredibly flavorful dish. Salmon fillet is pan-seared until crispy, then finished in a delicious sweet and savory honey garlic sauce. Perfect for a weeknight meal!
Ingredients
Scale
- 1 (10-ounce) salmon fillet (skin-on preferred)
- Salt, to taste
- Black pepper, to taste
- 4 cloves garlic, minced
- 3 tablespoons honey
- 1/4 cup fresh lemon juice (from about 1 lemon)
- 2 tablespoons olive oil, plus more for the pan
Instructions
- Make Honey Garlic Sauce: In a small bowl, whisk together the honey, lemon juice, olive oil, and minced garlic. Season with salt and pepper to taste. Set aside.
- Prepare Salmon: Pat the salmon fillet dry with paper towels. Season both sides generously with salt and black pepper.
- Heat Pan: Heat a large skillet (cast iron or non-stick recommended) over high heat. Add a thin layer of cooking oil (about 1 teaspoon).
- Sear Salmon (Skin-Side Down): Once the pan is very hot, carefully place the salmon fillet in the skillet, skin-side down. Sear for 2-3 minutes, or until the skin is crispy and releases easily from the pan.
- Flip and Add Sauce: Reduce the heat to medium-low. Flip the salmon so it’s skin-side up. Pour the prepared honey garlic sauce over the salmon fillet.
- Cook Through: Continue to cook for an additional 2-3 minutes, or until the salmon is cooked through, flakes easily with a fork, and is opaque in the center. The internal temperature should reach 145°F (63°C). Spoon some of the sauce over the salmon as it cooks.
- Serve: Remove the skillet from the heat. Spoon the delicious sauce from the pan over the top of the salmon before serving. Serve immediately.
Notes
- Salmon: Using skin-on salmon helps keep the fish moist and provides a crispy texture. If you prefer skinless, adjust cooking time slightly.
- Pan Heat: Starting with high heat is crucial for a good sear on the skin. Reducing the heat when adding the sauce prevents the honey and garlic from burning.
- Doneness: Cooking time will vary depending on the thickness of your fillet. Use a fork or an instant-read thermometer (145°F/63°C) to check for doneness. Be careful not to overcook.
- Serving Suggestions: Serve with rice, quinoa, roasted vegetables, or a fresh salad.
- Storage: Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days.