Honey Garlic Salmon Recipe
Experience the perfect balance of sweet and savory with this honey garlic salmon, a simple yet flavorful dish that promises a restaurant-quality meal in the comfort of your own home.
Print
Save
Servings: 2 servings
Ingredients
Sauce
- 1 large garlic clove or 2 small, minced
- 4 tbsp honey
- 2 tbsp soy sauce use all-purpose or light soy sauce
- 1 tbsp white vinegar you can substitute with any other vinegar except balsamic
Salmon
- 2 skinless salmon or trout fillets approximately 6oz / 200g each
- Salt and pepper to taste
- Olive oil
Optional Garnishes
- Sesame seeds
- Chives or shallots/scallions thinly sliced
Instructions
- Take the salmon out of the refrigerator around 20 minutes before cooking to bring it to room temperature. Gently pat the salmon fillets dry using a paper towel and season both sides with a pinch of salt and pepper.
- In a small bowl, combine the sauce ingredients by whisking the honey, soy sauce, vinegar, and minced garlic until well blended.
- Heat a drizzle of olive oil in a non-stick pan over medium-high heat. Once the oil is shimmering, place the salmon fillets in the pan. Cook for 3 to 4 minutes on the first side until the surface turns golden brown. Flip the fillets and cook the other side for an additional 2 to 3 minutes or until golden.
- Pour the sauce mixture over the salmon in the pan, allowing it to simmer for about a minute until it begins to thicken slightly. Check the doneness of the salmon by observing the side of the fillet—medium-rare is a good option for a tender result. If the sauce thickens too much before the salmon is fully cooked to your liking, add water gradually, one tablespoon at a time.
- Transfer the salmon onto serving plates, drizzling the sauce generously over the top. Sprinkle with sesame seeds and garnish with finely sliced chives or scallions if desired.
Notes
To check the doneness of salmon, observe the side of the fillet. A rare to medium-rare salmon will have a coral color inside, while fully cooked salmon will appear pale pink. For more accuracy, a thermometer can be used. Insert it into the thickest part of the fillet; the temperature should read 120°F (50°C) for medium-rare or 130°F (55°C) for medium.
Keep in mind that the salmon will continue cooking for about a minute after being removed from the pan.
Did you make this recipe?Want more delicious recipes like this? Follow us on Pinterest for daily inspiration! Click here to Follow me on Pinterest @feaztcom