This Honey Garlic Salmon has a sweet and savory sauce that makes it a standout recipe that will become your family will love. The best part? It’s ready in just 15 minutes!
Honey and garlic are a fantastic flavor combo. One of our favorite chicken dinners features a very similar sauce Baked Honey Garlic Chicken Breasts. This easy delicious sauce can also be served over shrimp.
Today, I’m sharing the fifth and final 15 minute dinner recipe in this series. Other recipes in this series include Chipotle Shrimp Tacos, French Dip Sandwiches, Instant Pot Caesar Chicken Wraps, and Teriyaki Chicken Stir-Fry.
How do you make Honey Garlic Salmon? (Printable recipe found at bottom of the page.)
Ingredients:
- Salmon fillets
- Honey
- Garlic
- Soy Sauce
- Sriracha Sauce
- Olive Oil
- Salt and Pepper
Equipment:
- Skillet
- Fish Turner
- Mixing Bowl
Instructions:
Make the sauce then set it aside what you cook the fish. In a small mixing bowl whisk together minced garlic, soy sauce, honey and Sriracha sauce.
Next, with a paper towel pat both sides of the salmon fillets dry.
Season with salt and pepper to personal preference. I use kosher salt but regular table salt or sea salt will also work.
Heat the olive oil in a large skillet over medium high heat.
Add salmon, skin side up, and cook for 3-4 minutes. Flip salmon over and cook for another 3 minutes.
Reduce heat to low and pour honey garlic mixture over the salmon. Continue to cook for another 1-2 minutes basting the sauce over the salmon.
Skin on or off salmon fillets?
This is really a matter of personal choice. I usually buy skin on salmon and cook the fish with the skin still intact as leaving the skin in place helps prevent the fish from overcooking. Also, it is easier to remove the skin after cooking than before. Salmon skin is generally considered safe to eat so it is not necessary to remove the skin at all if that is your preference.
How do you thaw frozen salmon?
There are three ways to defrost salmon for stovetop cooking:
- Remove the fish from the freezer for the fridge and allow it to thaw overnight. The salmon should be thawed and ready to cook in 12 hours and will remain safe to eat for up to 24 hours.
- A quicker method is to thaw the fish in water. Keeping the fish in the sealed package or zip top bag submerge the fish into a large pot of cool water for 20 minutes. You might need to weigh it down to keep the fish under water. You will need to change the water every ten minutes keep the fish from becoming too warm and allowing bacteria to grow.
- If you have no time at all to defrost the fish you can use a microwave. There is a chance that the flavor and/or texture of the salmon could be affected.
Storing and Reheating:
Store leftover fish and sauce in separate airtight containers for up to two days in the refrigerator.
Reheat fish in a non-stick skillet over medium heat until desired warmness. Pour sauce over fish and baste fish with sauce for about 30 seconds.
Variations and Substitutions For This Recipe:
- Want to add a little more heat to the sauce? Add more Sriracha Sauce or a half teaspoon of red pepper flakes.
- Sprinkle cayenne over the fillets before placing them in the skillet for a slight smokey flavor and some added heat.
- Add a teaspoon or two of lemon juice to the sauce for added acidity and brightness.
- Garnish with your choice of sesame seeds, thinly sliced scallions or lemon wedges.
- Exchange the minced garlic cloves for a tablespoon of garlic powder.
My tips for this recipe:
Use an instant read thermometer to prevent overcooking. Salmon is considered medium rare to medium at 130-130 degrees. Salmon is well done at 145 degrees. At this temperature the fish will be firm and should flake easily when tested with a fork.
Don’t overcrowd the skillet while cooking. Be sure to leave some space between the fillets to allow for an even heat distribution and even cooking.
Use a fish turner or fish spatula to turn the fillets. A fish turner is designed with a long, slightly curved, slotted end that is designed for flipping fish. The long design of the spatula will allow you to scoop the whole fillet to prevent splitting when turning.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Still hungry? Follow New South Charm on Pinterest for more recipe ideas!
Honey Garlic Salmon
Ingredients
- 4 6 oz salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 tablespoons honey
- 3 tablespoons soy sauce
- ½ teaspoon sriracha sauce
- 3 cloves garlic minced or 1 tablespoon garlic powder
- Sesame seeds (optional)
- Green Onion thinly sliced (optional)
Instructions
-
In a small mixing bowl whisk together honey, soy sauce, sriracha sauce, and minced garlic, set aside.
-
With a paper towel pat both sides of the salmon fillets dry then season with salt and pepper to personal taste, set aside.
-
Heat the olive oil in a large skillet over medium high heat. Add salmon, flesh side down if there is skin on the fillets, and cook for 3-4 minutes. Flip salmon over and cook for another 3 minutes.
-
Reduce heat to low and pour honey garlic mixture over the salmon. Continue to cook for another 1-2 minutes basting the sauce over the
Recipe Notes
Use an instant read thermometer to prevent overcooking. Salmon is considered medium rare to medium at 130-130 degrees. Salmon is well done at 145 degrees. At this temperature the fish will be firm and should flake easily when tested with a fork.
Don’t overcrowd the skillet while cooking. Be sure to leave some space between the fillets to allow for an even heat distribution and even cooking.
Store leftover fish and sauce in separate airtight containers for up to two days in the refrigerator. Reheat fish in a non-stick skillet over medium heat until desired warmness. Pour sauce over fish and baste fish with sauce for about 30 seconds.
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
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