Honey Garlic Salmon Recipe
This pan-fried Honey Garlic Salmon is a family favorite. Its rich, sticky glaze perfectly balances sweet honey and savory garlic. The salmon is golden and crispy on the outside and tender and flaky inside. It’s quick, easy, and absolutely delicious—perfect for a weeknight meal!
Salmon is a staple in our home—we eat it almost every week, sometimes even twice! But this pan-fried Honey Garlic Salmon is hands down my kids’ favorite. I think it’s the irresistible combination of sweet honey and savory garlic that keeps them coming back for more. The salmon is perfectly seared for a golden crust, then coated in a rich, sticky glaze that’s just the right balance of sweet, salty, and garlicky goodness. It’s quick, easy, and absolutely delicious—perfect for busy weeknights or a simple yet satisfying meal!
Why make this salmon recipe?
- Perfectly Balanced Flavor – The combination of sweet honey, savory soy sauce, and garlicky richness creates an irresistible glaze that enhances the natural taste of salmon without overpowering it. The touch of lemon adds freshness and balances the sweetness.
- Crispy Outside, Tender Inside – Searing the salmon first ensures a beautiful golden crust while keeping the inside moist and flaky. The sauce is added at the end to coat the fillets without making them soggy.
- Quick and Easy – This recipe comes together in under 20 minutes using simple pantry ingredients. It’s a one-pan dish, making cleanup effortless while still delivering a restaurant-quality meal.
Ingredients and substitutes
- Salmon: Provides a rich, buttery texture with healthy omega-3s. You can also use trout, cod, halibut, or even chicken breast for a different take.
- Honey: Adds natural sweetness and caramelization. You can substitute with maple syrup, agave nectar, or brown sugar for a similar effect.
- Garlic: Enhances the savory depth of the sauce. If fresh garlic isn’t available, use ½ teaspoon garlic powder per clove or roasted garlic for a milder flavor.
- Soy Sauce: Adds umami and saltiness to balance the sweetness. Swap with tamari (for gluten-free), coconut aminos (for a soy-free option), or Worcestershire sauce for a slightly different depth.
- Lemon Juice: Brightens up the dish and balances the sweetness. Substitute with lime juice, apple cider vinegar, or rice vinegar for a tangy twist.
- Butter & Olive Oil: Butter adds richness while olive oil helps with searing. You can replace butter with ghee, coconut oil, or omit it entirely for a lighter version.
- Red Pepper Flakes (Optional): Adds a mild kick. For more spice, use sriracha, chili flakes, or cayenne pepper. If you prefer no heat, simply leave it out.
- Cornstarch (Optional): Helps thicken the sauce for a glaze-like consistency. Swap with arrowroot powder or omit it if you prefer a thinner sauce.
Step-by-step: Honey garlic salmon
- Prepare the salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt, black pepper, garlic powder, onion powder, and paprika. Coat the salmon fillets in flour and dust off excess.
- Honey garlic sauce: In a small bowl, combine the soy sauce, sesame oil, honey, cornstarch, and water. Set aside.
- Sear the salmon: Heat a large pan over medium-high heat. Add the olive oil. Once hot, place the salmon fillets skin-side up and cook for 2-3 minutes until golden and crisp. Flip and cook for another 3-4 minutes until almost cooked through. Remove from the pan and set aside.
- Make the honey garlic sauce: Reduce the heat to medium-low in the same pan. Add minced garlic and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, lemon juice, and red pepper flakes. Simmer for 1-2 minutes.
- Coat the salmon: Return the salmon to the pan and spoon the sauce over the fillets. Cook for another 1-2 minutes until glazed and fully cooked.
- Serve: Garnish with chopped parsley or green onions and serve with lemon slices. Pair with steamed rice, roasted vegetables, or a fresh salad.
- Recipe for Baked Salmon
- Parmesan Breadcrumb Crusted Salmon
- Seared Ahi Tuna Steak
- Garlic Butter Salmon
- Ahi Tuna Poke Bowl
- Balsamic-Glazed Salmon
- See all salmon recipes or see more fish recipes
Frequently asked questions
How long will this salmon dish keep? Can I make this sauce ahead of time?
You can mix the honey, garlic, soy sauce, and lemon juice in advance and store it in the fridge for up to 3 days. Just give it a quick stir before using.
How do I know when the salmon is fully cooked?
Salmon is done when it reaches 125-130°F (52-54°C) for medium-rare or 140°F (60°C) for well-done. It should be opaque and flake easily with a fork.
Can I bake instead of pan-frying the salmon?
Absolutely! Bake at 400°F (200°C) for 12-15 minutes, then broil for 1-2 minutes to caramelize the sauce.
How do I prevent my salmon from sticking to the pan?
Use a nonstick or well-seasoned cast-iron skillet, preheat the pan before adding oil, and don’t flip the salmon too early—let it naturally release from the pan.
What do you serve with this pan-seared salmon?
You can also serve other side dishes, such as: Skinny Mashed Potatoes, Oven-Baked Potato Wedges, or Potato Chips
Garlic Parmesan Asparagus or sesame green beans
Easy Swiss Chard Patties or spinach potato patties
Roasted Lemon Dill Potatoes – or garlic-roasted potatoes
Honey Garlic Salmon Pan Seared
This pan-fried Honey Garlic Salmon is a family favorite, with a perfect balance of sweet honey and savory garlic in a rich, sticky glaze. The salmon is golden and crispy on the outside, tender and flaky inside. Quick, easy, and absolutely delicious—perfect for a weeknight meal!
Video
Ingredients
- 4 (24 oz) Salmon fillets skin-on or skinless
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika (optional for extra color and flavor)
- ¼ cup (30 g) All-purpose flour
- 1 tbsp Olive oil
Honey garlic sauce
- 2 tbsp Unsalted butter
- 4 large Garlic cloves minced
- ¼ cup (60 ml) Soy sauce
- 1 tbsp Sesame oil
- 2 tbsp Honey
- 1 tbsp Fresh lemon juice
- ½ tsp Red pepper flakes (optional for heat)
- ¼ cup (60 ml) Water (to thin the sauce if needed)
- 1 tbsp Cornstarch optional for a thicker sauce)
- Fresh parsley, chives, or green onions for garnish
- Lemon slices for serving
Method
- Prepare the salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt, black pepper, garlic powder, onion powder, and paprika. Coat the salmon fillets in flour and dust off excess.4 Salmon fillets, 1 tsp Salt, ½ tsp Black pepper, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Paprika (optional, ¼ cup All-purpose flour
- Honey garlic sauce: In a small bowl, combine the soy sauce, sesame oil, honey, cornstarch, and water. Set aside.2 tbsp Honey, ¼ cup Soy sauce, 1 tbsp Fresh lemon juice, ½ tsp Red pepper flakes (optional, ¼ cup Water , 1 tbsp Cornstarch , Fresh parsley, chives, or green onions
- Sear the salmon: Heat a large pan over medium-high heat. Add the olive oil. Once hot, place the salmon fillets skin-side up and cook for 2-3 minutes until golden and crisp. Flip and cook for another 3-4 minutes until almost cooked through. Remove from the pan and set aside.1 tbsp Olive oil
- Make the honey garlic sauce: Reduce the heat to medium-low in the same pan. Add minced garlic and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, lemon juice, and red pepper flakes. Simmer for 1-2 minutes.2 tbsp Unsalted butter, 4 large Garlic cloves
- Coat the salmon: Return the salmon to the pan and spoon the sauce over the fillets. Cook for another 1-2 minutes until glazed and fully cooked.
- Serve: Garnish with chopped parsley or green onions and serve with lemon slices. Pair with steamed rice, roasted vegetables, or a fresh salad.Lemon slices
Notes
- Pat the Salmon Dry: Moisture on the surface prevents a good sear. Use a paper towel to pat it dry before seasoning.
- Don’t Overcrowd the Pan: Leave space between fillets so they sear properly. If cooking multiple pieces, work in batches for an even golden crust.
- Start Skin-Side Down (If Using Skin-On): This creates a crispy, golden skin and helps hold the fillet together while cooking. Avoid flipping too soon—let it naturally release from the pan before turning.
- Don’t Overcook the Salmon: Overcooked salmon turns dry. Cook until it reaches 125-130°F (52-54°C) for medium-rare or 140°F (60°C) for well-done. It will continue cooking slightly after removing from heat.
- Use Low Heat for the Sauce: After searing the salmon, lower the heat before adding honey and garlic. This prevents the garlic from burning and turning bitter.
- Adjust the Sauce to Your Preference: If you prefer a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon water before adding it. For a thinner sauce, add a splash of water or broth.
- Let the Salmon Rest Before Serving: This allows the juices to redistribute, keeping the salmon moist and flavorful.
Equipment you will need
Nutrition
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Enjoyed this for dinner tonight and it was a savory success! Turned out light, juicy and delicious; easily, a new favorite recipe!