Crispy Honey Garlic Salmon (Printable)
Golden pan-seared salmon with sweet honey garlic glaze
# What You Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless, patted dry
02 - ½ teaspoon salt
03 - ¼ teaspoon freshly ground black pepper
→ Sauce
04 - ⅓ cup honey
05 - 3 tablespoons low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - ½ teaspoon crushed red pepper flakes (optional)
→ For Cooking
09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter (optional, for extra crispiness)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# Directions:
01 - Season salmon fillets on both sides with salt and pepper.
02 - In a small bowl, whisk together honey, soy sauce, garlic, lemon juice, and red pepper flakes (if using). Set aside.
03 - Heat olive oil in a large nonstick or cast iron skillet over medium-high heat.
04 - When oil is hot, add salmon fillets skin-side up (or presentation-side down). Sear without moving for 4–5 minutes until crisp and golden.
05 - Flip salmon and add butter to the pan. Cook another 3–4 minutes until salmon is almost cooked through.
06 - Pour honey garlic sauce over the salmon. Let it bubble and thicken, spooning sauce over the fillets, for 2–3 minutes until salmon is glazed and cooked to your liking.
07 - Remove from heat. Plate the salmon and drizzle with extra sauce from the pan.
08 - Garnish with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The honey garlic glaze creates this incredible sticky coating that makes restaurant quality salmon feel achievable at home
- It comes together in under 30 minutes but looks and tastes like something youd save for a special occasion
02 -
- Patting salmon completely dry before cooking is non-negotiable for getting that crispy skin instead of steaming the fish
- The glaze thickens quickly once it hits the hot pan, so have everything ready and watch closely during those final minutes
03 -
- If your fillets vary in thickness, tuck the thin ends under themselves so everything cooks at the same rate
- A splash of water or broth in the pan during the last minute can loosen the glaze if it reduces too quickly