Honey Garlic Sauce Salmon – Crispy, tender and SO DELICIOUS salmon fillets pan-fried in the most wonderful honey garlic sauce. One pan, 20-minutes, and a handful of ingredients stand in the way of you and this incredible salmon dinner recipe.
HONEY GARLIC SAUCE SALMON
A simple sauce prepared with honey, soy sauce, garlic and lime juice adds a ton of flavor to this simple salmon recipe. Quick, easy, and super addictive, this tasty fish is perfect for a busy weeknight, but fancy enough for an elegant dinner.
Judging by the popularity of my Garlic Butter Baked Salmon, it is no secret that you all LOVE salmon and garlic. AMIRIGHT? I hope so because that combo is like regular food meets magazine-food meets my mouth.
HOWEVER, there’s just something EXTRA about food that’s sweet and salty plus perfectly browned into a caramelized perfection. Examples: we have this Crock Pot Honey Garlic Chicken, Honey Garlic Baked Pork Chops, Honey Garlic Steak Bites… there’s more, but you see where I’m going with this. Honey Garlic is my JAM.
HOW TO MAKE HONEY GARLIC SALMON
Honey Garlic Salmon is seriously easy to make, using minimal ingredients you already have in your kitchen. In addition to being awesomely sauced, this garlicky salmon and its sticky honey glaze go perfectly with brown rice or cauliflower rice.
- We start with seasoning our fillets; I use a mix of ground cumin, paprika, garlic powder, Italian Seasoning, salt and pepper.
- Add the fillets to warm oil in a cast iron skillet. If you do not have a cast iron skillet, use any other heavy steel pan that you do have.
- Cook the fillets for around 4 to 5 minutes, or until cooked three quarters of the way. Flip over.
- Add butter, minced garlic, honey, soy sauce, and lime juice. Cook for 2 more minutes, or until cooked through and sauce is thickened.
- Garnish with lime wedges and sliced green onions; serve.
COOK’S NOTES
- To make this cooking-fish-job easier, cook 2 salmon fillets at a time. It’s much easier to flip them over when the pan isn’t crowded.
- When it’s time to add the sauce, just return all the fillets to the pan and continue.
On a personal fish preference note, I love salmon because it is a perfect excuse to work up an Asian-inspired sauce. I also love my saucy, sweet and savory fish served on top of a pile of rice or next to a big green salad.
Annnnd now I’m hungry. Again.
HOW TO STORE LEFTOVERS
- Keep cooked salmon refrigerated in airtight containers for up to 3 days.
Ingredients
FOR THE SALMON
- 1tablespoon olive oil
- 2tablespoons butter, divided
- 4skin-on salmon fillets, each fillet should be around 4-ounces
- 1/2teaspoon ground cumin
- 1/2teaspoon smoky or sweet paprika
- 1/2tablespoon Italian Seasoning
- salt and fresh ground pepper,to taste
FOR THE HONEY GARLIC SAUCE
- 4cloves garlic, minced (about 1 tablespoon minced garlic)
- 1/4cup honey
- 1tablespoon low sodium soy sauce (For a gluten-free option, use Tamari sauce)
- 2tablespoons fresh lime juice
- sliced green onionsfor serving
- lime wedgesfor serving
Instructions
- Heat olive oil and 1 tablespoon butter in a large (10 to 12 inches) cast iron skillet over medium-high heat.
- In a small bowl combine cumin, paprika, Italian Seasoning, salt, and pepper; mix until incorporated.
- Season salmon fillets with prepared seasoning and transfer to skillet, skin side down.
- Cook the fillets for 4 to 5 minutes, or until cooked three quarters of the way through.
- In the meantime, combine honey, soy sauce, and lime juice in a bowl; whisk until well combined.
- Flip the fish over and add 1 tablespoon butter to the skillet. (If working in batches, at this point you want to place all your fillets back in the skillet.)
- Wait until butter melts and add minced garlic over the fish.
- Pour the prepared honey soy sauce over the fish and continue to cook for 2 more minutes, or until cooked through and sauce has slightly thickened. Spoon the sauce over the fillets while cooking.
- Remove from heat.
- Garnish with sliced green onions and serve with lime wedges.
