Life Made Useful

Honey Garlic Salmon Recipe

Recipe Overview

This Honey Garlic Salmon is a simple skillet dinner made with tender salmon fillets coated in a sweet and savory sauce made from honey, garlic, soy sauce, and lemon juice. First, the salmon cooks until golden and flaky. Then, the sauce thickens in the same pan for an easy meal with minimal cleanup. As a result, this recipe works especially well for busy weeknights. Serve it with rice, roasted vegetables, steamed broccoli, or a simple salad for a practical dinner.

Why You’ll Love This Recipe

  • Made with simple pantry ingredients
  • Ready in about 25 minutes
  • Sweet, savory, and garlicky
  • Also works well for busy weeknight dinners
  • Cooked in one skillet
  • Easy to serve with rice, vegetables, or salad
  • In addition, the sweetness can be adjusted to your taste

Ingredients You’ll Need

  • 4 salmon fillets, about 6 ounces each, skin-on or skinless
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon chopped fresh parsley or sliced green onions, optional, for garnish
  • Lemon wedges, optional, for serving

Step-by-Step Instructions

  1. First, pat the salmon fillets dry with paper towels.
  2. Next, season both sides of the salmon with salt and black pepper.
  3. Meanwhile, whisk together the honey, soy sauce, lemon juice, and minced garlic in a small bowl.
  4. In a separate small bowl, stir together the cornstarch and water until smooth.
  5. Then, heat the olive oil in a large skillet over medium heat.
  6. Once the oil is hot, place the salmon in the skillet, skin-side down if using skin-on fillets.
  7. Cook for 4–5 minutes, until the salmon is golden underneath and releases easily from the pan.
  8. Afterward, carefully flip the salmon and cook for another 3–5 minutes, depending on the thickness of the fillets.
  9. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F in the thickest part.
  10. Then, transfer the cooked salmon to a plate.
  11. Reduce the heat to low.
  12. Next, pour the honey garlic sauce into the skillet and stir for about 30 seconds.
  13. Add the cornstarch mixture and stir continuously for 1–2 minutes, until the sauce thickens slightly and coats the back of a spoon.
  14. Finally, return the salmon to the skillet and spoon the sauce over the fillets.
  15. Serve warm with parsley or green onions and lemon wedges if using.

Helpful Tips

  • Before cooking, pat the salmon dry so it sears instead of steaming in the skillet.
  • For even cooking, choose salmon fillets that are close in size and thickness.
  • Because honey can burn quickly, avoid cooking the salmon over very high heat.
  • Once the sauce is added, keep the heat low so the garlic does not brown too much.
  • If the sauce becomes thicker than you prefer, stir in 1–2 tablespoons of water.
  • For skin-on salmon, begin skin-side down. Then, leave it undisturbed until the skin is crisp before flipping.

Recipe Variations

  • Use maple syrup instead of honey for a slightly deeper flavor.
  • Add 1/4 teaspoon red pepper flakes for a spicy honey garlic salmon.
  • Use tamari or coconut aminos instead of soy sauce if needed.
  • Add 1 teaspoon grated fresh ginger to the sauce.
  • Bake the salmon at 400°F for 12–15 minutes, then spoon the warmed sauce over it before serving.
  • Serve the salmon in rice bowls with steamed broccoli, cucumber, and avocado.

What to Serve with Honey Garlic Salmon

Honey Garlic Salmon pairs well with white rice, brown rice, quinoa, steamed broccoli, roasted asparagus, green beans, roasted carrots, sautéed spinach, or a fresh cucumber salad. For a more filling meal, serve it in a rice bowl with avocado, edamame, and extra honey garlic sauce. This dish can also be paired with the Cucumber Tomato Feta Salad for a fresh, simple dinner.

How to Store and Reheat

Store leftover Honey Garlic Salmon in an airtight container in the refrigerator for up to 3 days. When you are ready to reheat it, warm the salmon gently over low heat or microwave it in short intervals. If needed, add a splash of water or extra sauce to keep it from drying out.

Frequently Asked Questions

Can I use frozen salmon for Honey Garlic Salmon?
Yes. However, thaw the salmon completely in the refrigerator first. Then, pat it dry before seasoning and cooking.

Should I use skin-on or skinless salmon?
Either option works well. Skin-on salmon is best when you want crisp skin, while skinless salmon is easier to serve if you do not plan to eat the skin.

How do I know when salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F in the thickest part. Additionally, the center should look opaque instead of translucent.

Can I bake Honey Garlic Salmon instead?
Yes. Instead of using a skillet, bake the salmon at 400°F for 12–15 minutes, or until it reaches 145°F. Meanwhile, warm the sauce separately in a small skillet. Finally, spoon it over the salmon before serving.

Can I make the sauce ahead of time?
Yes. You can whisk together the honey, soy sauce, lemon juice, and garlic up to 1 day ahead. Store it in the refrigerator; however, mix the cornstarch and water right before cooking.

Is Honey Garlic Salmon gluten-free?
It can be. For a gluten-free version, use certified gluten-free tamari or coconut aminos instead of regular soy sauce.

Recipe Card

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Rest Time: None
Total Time: 22–25 minutes
Servings: 4

Ingredients

  • 4 salmon fillets, about 6 ounces each, skin-on or skinless
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon chopped fresh parsley or sliced green onions, optional, for garnish
  • Lemon wedges, optional, for serving

Instructions

  1. First, pat the salmon fillets dry with paper towels.
  2. Next, season both sides of the salmon with salt and black pepper.
  3. Meanwhile, whisk together the honey, soy sauce, lemon juice, and minced garlic in a small bowl.
  4. In a separate small bowl, stir together the cornstarch and water until smooth.
  5. Then, heat the olive oil in a large skillet over medium heat.
  6. Once the oil is hot, place the salmon in the skillet, skin-side down if using skin-on fillets.
  7. Cook for 4–5 minutes, until the salmon is golden underneath and releases easily from the pan.
  8. Afterward, carefully flip the salmon and cook for another 3–5 minutes, depending on the thickness of the fillets.
  9. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F in the thickest part.
  10. Then, transfer the cooked salmon to a plate.
  11. Reduce the heat to low.
  12. Next, pour the honey garlic sauce into the skillet and stir for about 30 seconds.
  13. Add the cornstarch mixture and stir continuously for 1–2 minutes, until the sauce thickens slightly and coats the back of a spoon.
  14. Finally, return the salmon to the skillet and spoon the sauce over the fillets.
  15. Serve warm with parsley or green onions and lemon wedges if using.

Storage: Store leftover Honey Garlic Salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave in short intervals, adding a splash of water or extra sauce if needed.