Description
This Honey Garlic Salmon recipe is a quick and flavorful dish made with just five main ingredients and ready in only 15 minutes. The tender, skinless salmon fillets are pan-seared to golden perfection and coated with a sweet and savory honey garlic sauce, garnished with sesame seeds and fresh chives for an extra burst of flavor. Perfect for a healthy weeknight dinner with minimal prep and fuss.
Ingredients
Scale
For the Sauce
- 4 tbsp honey
- 2 tbsp soy sauce (all purpose or light soy sauce)
- 1 tbsp white vinegar (or substitute with any other vinegar except balsamic)
- 1 large garlic clove, minced (or 2 small cloves)
For the Salmon
- 2 salmon or trout fillets, skinless (6oz / 200g each)
- Olive oil, for cooking
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Finely sliced chives or shallots/scallions, for garnish
Instructions
- Prepare the salmon: Take the salmon out of the fridge 20 minutes before cooking to bring it closer to room temperature. Pat the salmon skin dry with a paper towel and sprinkle both sides generously with salt and pepper.
- Make the sauce: In a small bowl, whisk together the honey, soy sauce, white vinegar, and minced garlic until well combined to create the honey garlic sauce.
- Cook the salmon: Drizzle olive oil into a non-stick frying pan and heat it over medium-high heat, or just under if your stove tends to run hot. Place the salmon fillets in the pan and cook the first side for 3 to 4 minutes until it turns golden brown. Flip the salmon and cook the other side for 2 to 3 minutes until golden as well.
- Add the sauce: Pour the honey garlic sauce over the salmon fillets in the pan. Let the sauce cook for about 1 minute, stirring occasionally, until it starts to thicken slightly. Check the salmon’s doneness by looking at the side—the ideal is medium-rare in the middle. If the sauce thickens too much before the salmon is fully cooked, add 1 tablespoon of water at a time to loosen it.
- Serve: Remove the salmon from the pan onto serving plates. Drizzle any remaining sauce over the fillets.
- Garnish and enjoy: Sprinkle the salmon with sesame seeds and finely sliced chives or shallots/scallions as desired. Serve immediately for best flavor and texture.
Notes
- Bringing the salmon to room temperature before cooking ensures even cooking and better texture.
- Use skinless salmon fillets for easier cooking and less grease splatter.
- If you prefer your salmon fully cooked, cook a little longer after adding the sauce, adjusting water as needed to prevent sauce burning.
- Substitute white vinegar with other light vinegars such as rice vinegar or apple cider vinegar to vary flavor.
- This recipe pairs well with steamed rice, quinoa, or a fresh green salad.