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Honey Garlic Salmon Recipe
I love salmon and one of the best salmon recipes is Honey Garlic Salmon.
The delicious honey and garlic sauce makes this salmon recipe extremely juicy, moist and packed full of flavors.
This is one of the easiest salmon dishes to make at home. This salmon dinner takes only 15 minutes from start to finish.
Salmon
United States is a salmon powerhouse because nearly one-third of the world’s wild salmon supply comes from here.
As a result, there are many types of salmon available in the market.
To get the freshest and best salmon, here are my buying tips:
- Wild caught salmon. If you find wild salmon in your market, buy it. Wild salmon comes from the pristine waters of Pacific Northwest and Alaska and packed full of omega 3 fatty acids.
- Farmed salmon. If you are buying farmed salmon, choose those imported from Norway. Avoid the ones from China. Chinese farms use potentially carcinogenic (cancer-causing) chemicals to raise the fish.
- For the freshest fish, shop on the day when your grocery stores restock their fish.
- Wild salmon looks orange in color whereas farmed salmon is pale orange in color.
- Avoid salmon color that is bright orange or red. It means food dye has been added to the fish.
To learn more about the difference between wild caught vs farmed salmon, click here.
How to Cook Salmon?
How to cook salmon on the stove?
To make this Honey Garlic Salmon recipe, you will need the following ingredients:
- Salmon fillet.
- Minced garlic.
- Honey.
- Apple cider vinegar or lemon juice.
- Salt and pepper.
First, season the salmon fillets with salt, pepper and cayenne pepper.
Next, make the honey garlic sauce by mixing the ingredients together.
The final step is heating up a skillet or pan and cook the salmon with garlic and the sauce.
You can add an extra step of broiling the salmon fillets in the oven.
Broiling on high heat chars the surface of the fish, making this recipe extremely delicious and restaurant worthy.
Salmon Nutrition
Wild caught salmon is packed of nutrition. Here are the nutrition facts of raw, wild Atlantic Salmon, provided by USDA.
Frequently Asked Questions
Cooking Methods for Salmon Recipes
There are many ways to make this easy salmon recipe:
- You can cook the salmon in a skillet on the stove top, as shown in the recipe card.
- You can bake it in the oven at 400°F for 8 minutes, uncovered.
- You can also wrap the salmon with a sheet of aluminum foil and bake in the oven for 10 minutes.
Can I Freeze Cooked Salmon?
I don’t recommend freezing cooked salmon because it will affect the texture of this salmon recipe. The flesh will become tough and rubbery after freezing.
You can certainly store cooked salmon in the refrigerator for a couple of days. Just wrap it tight with a sheet of plastic wrap.
To serve, just reheat the salmon in a microwave for 1 minute.
Do You Eat the Skin on Salmon?
When it comes to cooking salmon, one of the biggest questions is whether or not to cook with skin on or skin off.
Salmon skin is edible. Personally, I don’t eat salmon skin unless the salmon is deep-fried and the salmon skin becomes crispy.
For easy cooking, there is no need to remove the skin. Cook the salmon as is, with skin on, then discard the skin if you don’t want to eat it.
Just make sure that the skin is completely cleaned with no scales.
How Many Calories per Serving?
This salmon recipe is only 327 calories per serving.
What to Serve with This Salmon Recipe?
Salmon is best served with healthy side dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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Honey Garlic Salmon (The Best Recipe!)
Ingredients
- 12 oz. salmon (cut into 2-3 fillet strips)
- salt
- black pepper
- 1 pinch cayenne pepper
- 2 tablespoons honey
- 1 tablespoon warm water
- 1 1/2 teaspoons apple cider vinegar or lemon juice
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1/2 lemon (sliced into wedges)
- 1 tablespoon chopped parsley
Instructions
- Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
- Mix the honey, water, apple cider vinegar or lemon juice and a pinch of salt together. Stir to combine well.
- Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.
- Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.
- Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).
- Top the salmon with parsley and serve immediately.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Very good
I don’t eat salmon but I found this recipe to cook it for my husband and he loved it! I used the lemon instead of the vinegar because we already had lemons and he said repeatedly how delicious it was! So simple!
Amazing!😊
Great recipe. I baked it in the oven for easy clean up. I’ll try it again with the proper method and use a pan. Thank you.
😊👍
WE so enjoyed your revipe! The combinations of tastes were ?.
Many thanks from IOWA. ?
Made this tonight for dinner. My mum who’s not a huge fan of salmon absolutely loved it! I did too of course. So easy to make. I was worried it would be abit too sweet for my mum so I added two teaspoons of soy sauce. Now a new favourite dish! Thanks for sharing!!!
😊👍
We were given a nice fresh salmon filet, and although any fish is not my husband’s choice on a nenu. However I made this recipe and he said it was delicious. I of course love salmon, it’s my favorite fish and also loved the recipe. I followed the recipe to the T, but may try a lower heat the next time as someone else suggested. Thank you
😊👍
I made it in a regular pan, and it turned out pretty fine. The sauce wasn’t very thick tho. So I def recommend using a cast iron skillet. But the taste and I ingredients were.. FUEGO!!
Awesome!😊
Made this tonight, follow the recipe exactly. Very tasty. Will make again
😊👍
I consider myself to be a salmon connoisseur and this truly is the BEST salmon recipe I have ever made. It’s always a huge hit with anyone I’ve made it for. Thank you thank you thank you! After making this recipe countless times, a couple notes/tips for anyone making it:
– I found that heating the skillet on high heat is too aggressive and quickly burns the honey and creates a cleanup nightmare; I have a gas range and found that heating at medium/slightly below medium is perfect. After simmering the sauce and spooning it over the salmon for a couple minutes, I’ll remove the salmon from the skillet, place it on a baking sheet, and bake it @ 400* until it reaches an internal temp of 135-140*, then remove from the oven and let it sit for about 3-5 minutes. Perfect every single time.
– The fresh parsley on top is nice if you already have it on hand, but really not necessary/doesn’t add a lot flavor-wise. I don’t bother buying it specifically for this recipe, and it’s still great without it.
– If you don’t have cayenne on hand, I’ve found that red pepper flakes are a great substitute.
Hi Lizzie, thanks for your sweet comment and thanks for your suggestions. I really appreciate you making my recipe even better and fool proof.
I replaced the honey with blackstrap molasses. I added capers, soy sauce, wasabi, and tumeric to the sauce and it was delicious!
Nice!😊
Rasa~I made this tonight and it was fabulous! I love fish but never cook it because I didn’t have any good recipe….this is really good.Thank you so much!!
Thanks Nancy, thanks for trying my recipe. Please try more recipes on my site!