When you can achieve sweet, savory, sticky Honey Garlic Salmon perfection at home, why would you ever need to go out? Bonus: This easy weeknight recipe is done in just 20 minutes!
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Restaurant-worthy honey garlic salmon at home!
Crispy on top, succulent inside, and bathed in a smoky-sweet sauce, this honey garlic salmon recipe outshines much of the salmon you’ve ordered at restaurants. Once you taste it, I bet you’ll think twice about ordering salmon from someone else’s menu too!
- So Easy, It’s Practically Effortless. Even if you’ve never cooked salmon before, I promise you can make this recipe—and my Pesto Salmon—with rip-roaring success. (For an excellent overview of baking salmon, check out my How to Cook Salmon).
- Quick Too! This dish comes together in just 20 minutes, so it is a great weeknight recipe.
- That Glaze, Though. While I rarely repeat meals—with salmon variations ranging from Teriyaki Salmon to Broiled Salmon, we have plenty to choose from—this honey garlic glaze has become a regular. The glaze is deep and sassy with smoked paprika, honey, and a heap of fresh garlic, and this recipe makes plenty of it.
5 Star Review
“Just made this salmon tonight, and it was delicious! Very tasty, quick and easy. Will definitely make it often!”
— Danielle —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Salmon. With a tender, flaky texture and delicious flavor, salmon fillets are an excellent lean protein option.
- Honey. Honey adds scrumptious natural sweetness to the glaze and helps it caramelize to perfection. (I also love it in both this Miso Glazed Salmon and this Honey Glazed Salmon with soy sauce.)
- Lemon Juice. For acidity and brightness.
- Minced Garlic + Spices. Minced cloves of garlic, smoked paprika, cayenne pepper, and salt add wonderful flavor to the glaze.
- Parsley or Green Onion. I love to finish off this salmon dish with a shower of freshness. Both parsley and green onion are tasty choices.
How to Make Honey Garlic Salmon
Prepare. Let the salmon fillets come to room temperature, and pat dry.
Make the Glaze (photo 1). Whisk the honey garlic glaze ingredients together in a small bowl.
Sear. Season the salmon with salt and pepper (photo 2). Heat an oven-proof skillet on the stovetop over medium-high heat to high heat. Start cooking the salmon skin side up (photo 3).
Flip. Once browned, flip each fillet over (so it’s now skin side down). Turn off the heat.
Bake. Baste the salmon fillets with the honey-garlic mixture (photo 4). Move the skillet to a 450 degree F oven, and bake for 4 to 5 minutes. Serve with parsley or green onion and lemon. ENJOY!
Leftover Ideas
Leftover salmon is tasty served on a salad (like this Ramen Salad) or over Vegetable Lo Mein or Cauliflower Fried Rice.
What to Serve with Honey Garlic Salmon
- Vegetable Sides. Keep it simple with easy sides like Grilled Broccoli, Sautéed Green Beans, or Roasted Eggplant.
- Salads. Pair your honey garlic salmon with Asian Cucumber Salad on the side, or serve the fillets atop Asian Cabbage Salad.
- Grains. White Rice and Brown Rice will soak up all that delectable glaze, or make a pan of Egg Fried Rice.
- Asian-Inspired Dishes. I love this salmon with Cabbage Stir Fry or Zucchini Stir Fry, too.
Easy Honey Garlic Salmon
Video
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Ingredients
- 4 (6-ounce) skin-on salmon fillets
- ¼ cup honey
- 3 tablespoons hot water
- 3 tablespoons freshly squeezed lemon juice
- 6 cloves minced garlic about 2 tablespoons
- 1 ¼ teaspoons smoked paprika
- ¾ to 1 teaspoon kosher salt divided
- ⅛ teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon ground black pepper
- Chopped fresh parsley or green onion for serving
- Lemon wedges optional, for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 450 degrees F.
- Let the salmon rest at room temperature for 10 minutes. With paper towels, pat it dry on both sides.
- In a small mixing bowl or liquid measuring cup, whisk together the honey, hot water, lemon juice, garlic, smoked paprika, ¼ teaspoon salt, and cayenne pepper. Keep near the stove.
- Heat an ovenproof skillet (cast iron is ideal) just large enough to hold the salmon comfortably over medium high—you don't want the salmon to overlap, but you also don't want there to be too much extra room around the salmon or the sauce may burn.
- Sprinkle the salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper (wait to season the fish until just before adding it to the pan).
- Once the skillet is hot, add the olive oil. Swirl to coat the pan, then add the salmon, skin-side up/flesh side down. When lowering the fish into the pan, move it in a direction away from you so that you aren’t splattered with oil. Sprinkle the skin side of the fish with a generous pinch of additional salt.
- Cook the salmon for 4 minutes without disturbing it, until it is browned and releases easily from the pan. With a thin spatula (a fish spatula is perfect), carefully turn over each fillet. Turn off the heat.
- Pour the honey mixture over the salmon fillets. With a spoon, baste the top of the fish with the sauce for 1 minute.
- Transfer the skillet to the oven. Bake until the salmon flakes easily with a fork, about 4 to 5 more minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees F, I remove the salmon to a plate then cover it and let it rest a few minutes so the carryover cooking finishes the job).
- Sprinkle the salmon with parsley or green onion and squeeze additional lemon over the top if you like. Enjoy hot with more pan sauce spooned over the top.
Notes
- INGREDIENT NOTE: If your honey starts to get very dark, don’t panic! It is just the sugar caramelizing, and your fish should not taste burned. If this happens, it may be that your skillet is too large (so the honey cooks more quickly) or too hot. Take it as a learning for next time and enjoy your salmon.
- TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Honey garlic salmon can be very gently reheated in a skillet over medium-low heat.
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