Get that restaurant-quality taste with this easy pan-fried honey garlic salmon recipe that is flavorful and healthy. Best of all, you can have this delicious dish on the table in less than 20 minutes and use only six ingredients
Take the salmon out of the refrigerator for at least 30 minutes to an hour. Cut it to size if necessary, pat dry with a paper towel.Pro tip - Soaking fish in milk for 15 minutes helps reduce the fishy smell (optional).
On the stovetop in a skillet, heat the oil, place the salmon skin-side down. A cast-iron skillet or frying pan works best for this recipe as it spreads heat evenly. Pro tip - Keep to medium-high heat and don't flip the fish for the first two minutes. This will ensure you have nice crispy skin.
Cook on medium heat for 6 to 8 minutes carefully flipping on all sides every 2 minutes (see video).Pro tip - Salmon is very delicate, so use tongs and don't move and flip too often. Give it a minute on each side.
Then, remove from the pan and set aside.Pro tip - We remove it from the pan after a few minutes to prevent it from overcooking. Use a flat spatula to lift the salmon up and out of the pan.
To the same skillet, on medium-low heat, add the butter and garlic, and cook for a minute until fragrant. Then, add the lemon juice and honey, and cook for another minute.Pro tip - Butter, garlic, and honey can all burn easily so keep the heat on medium-low and do not overcook the sauce.
Next, add the parsley and return the salmon back to the pan. Cook for 2 minutes coating well with the sauce. Pro tip - Do not overcook the fish and sauce at this time as the butter will burn and the honey will caramelize.
Remove from heat and let rest for 3 to 5 minutes before you serve.The recommended internal temperature for cooking salmon is - medium 145 F to 147 F or 60 to 63°C.But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is what I served my salmon today).Pro tip - Resting will continue to cook the salmon further.
Ask the fishmonger/ butcher to clean the fish for you. Make sure he removes the pin bones. If not, use a pair of tweezers to remove them before you cook it. These small pin bones can be very unpleasant when swallowed.
Keep the skin on as it prevents the salmon from falling apart during cooking.
Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking.
Pat dry the fish well before you season it. The seasoning will stick better and the water won't create a big messy splatter as soon as it hits the oil.
Heat the oil /butter in the pan well before you add the salmon or the skin will stick to the pan. I always prefer using a non-stick frying pan for cooking fish
Always start by cooking the fish skin side down. This will give you crispy skin, keeps the fish moist, and also prevent you from overcooking it when you flip it
Use high heat at the beginning when cooking the skin. This will prevent it from sticking. But, lower the heat a minute later so the fish does not dry out.
Use a flexible spatula to hold the fish down when you just add it to the pan. This will prevent the skin from shrinking too much
Do not make haste to flip the fish fillet as it will cause the skin to separate from the skin.
The fish will take a lot less time to cook on the other side. This is before most of the cooking happens when it is on the skin side down.
Note that the salmon will continue to cook even after it has been taken out of the pan
Salmon cooking temperature
It is recommended that salmon be fully cooked at mediumwhich is an internal temperature of about 145 F to 147 F or 60 to 63°C (measure at the thickest part of the fish).
But, salmon can be eaten medium-rare if you buy from a trusted source. The internal temperature for medium-rare should be about 122 to 127°F or 50 to 53°C(this is what I like to serve my salmon)
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you