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Garlicky, sweet, and sticky, this honey garlic salmon recipe will be your go-to for a quick and healthy dinner. It's one of the best salmon recipes that takes only 15 minutes to make but tastes like it's straight out of a fancy restaurant!
The Best Salmon Recipe
I absolutely love salmon, and one of my favorite recipes is Honey Garlic Salmon. Just picture it: perfectly cooked salmon fillets, covered in a delicious glaze of honey and garlic. Every bite is bursting with flavor! The honey and garlic sauce makes the salmon incredibly juicy, moist, and so full of flavor—and it’s healthy, too!
What makes my honey garlic salmon recipe stand out is how simple it is. Just like my baked cod recipe, this is one of the quickest salmon recipes you can make at home. From prep to plate, it takes just 15 minutes to whip up this delicious dish. It’s proof that you don’t need anything fancy to create amazing food—sometimes, the simplest ingredients make the best meals.
If you’re looking for something tasty and easy to cook, give this wild salmon recipe a try for dinner. With an average rating of 4.5 and over 1500 votes, it’s a tried-and-true recipe that guarantees moist, flavorful salmon every single time!
“I’m obsessed with this recipe. It was so quick and easy. The flavors were amazing. I made this dish for my family and they were in love with it. I’m still thinking about how good it was days after. I can’t wait to make it again.”
– Shaza
Why This Recipe Works
With over 1,500 reviews and >4.5 stars in rating, my honey garlic salmon is the best salmon recipe online because it’s easy to make yet bursting with flavor. The combination of sweet and savory garlic honey glaze perfectly complements the richness of the salmon.
Plus, you can customize it to your liking whether you pan sear, grilling salmon, or baked salmon. It’s a favorite among many for its consistently delicious results.
I recently had some fussy friends around for dinner. They said that the salmon was the best they had ever tasted. This recipe takes salmon to a whole new level of taste and presentation!
– Carl Gillam
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.
Wild Salmon Vs. Farmed Salmon
I chose wild salmon for my honey garlic salmon because it has a richer flavor, is healthier, and supports sustainable fishing practices.
- Wild caught salmon nutrition. Compared to its farmed counterpart, wild salmon provides a more robust base for the sweet and savory notes of the honey garlic glaze.
- Lower in fat and high in omega-3 fatty acids. Wild salmon is a healthy choice for you and your family.
- Sustainable. Wild salmon is environmentally friendly. Salmon farming is notorious for its unhealthy and unnatural living conditions.
The diagram above summarizes the difference between wild salmon and farmed salmon. To learn more, read Bon Appetit article.
Ingredients
To make this Honey Garlic Salmon recipe, you will need the following ingredients:
- Salmon fillet.
- Minced garlic.
- Honey.
- Apple cider vinegar or lemon juice – add lemon wedges during the cooking process to jazz up the citrusy note.
- Salt and pepper.
See the recipe card for full information on ingredients.
How To Make Honey Garlic Salmon
Start by seasoning the salmon with a little salt, black pepper, and cayenne pepper, then set it aside for now.
In a bowl, mix together the honey, water, apple cider vinegar (or lemon juice), and a pinch of salt. Give it a good stir until it’s all combined.
Grab an oven-safe skillet (cast iron is perfect!) and heat it up on high. Add some olive oil, then put the salmon in, skin side down, and let it cook for about a minute. Flip it over, cook the other side for another minute, then flip it back so the skin side is down again.
Toss some garlic into the pan and let it sauté until it’s just starting to brown. Pour in the honey mixture and add some lemon wedges, then let the sauce simmer down until it’s sticky and glossy.
If you want a little extra char, stick the skillet under the broiler for about a minute—that’s totally optional.
Finish it off with a sprinkle of parsley on top and serve it up right away. So good!
Secret Tips & Techniques
Follow my expert tips below, and you’ll whip up restaurant-quality salmon at home that’ll satisfy even the pickiest eaters. Not a fan of salmon skin? Just wait until you uncover the secret techniques to make it irresistibly crispy.
- Sear for Crispy Skin: When cooking the salmon, I always start by pan searing it skin-side down in a hot cast-iron skillet with a little olive oil. This helps crisp up the skin and creates a delicious texture contrast with the tender flesh of the salmon.
- Olive oil: Olive oil is my go-to choice for this because it has a relatively high smoke point and its unique flavor profile works perfectly with the salmon.
- Cast-iron skillet: I love using a cast-iron skillet for cooking salmon. It heats evenly, retains heat well, and is incredibly versatile. It helps cook the salmon consistently, giving it that perfect crispy exterior while keeping the inside tender. Plus, the natural non-stick surface and patina of the skillet make it the best tool for cooking salmon to perfection!
Pro Tip: Scraping the salmon skin against the direction of the scales can help make it crispy. This action helps to remove excess moisture and roughen the surface, which promotes better crisping during cooking. It also allows the heat to penetrate more evenly, resulting in a uniformly crispy texture that you just can’t stop eating.
Frequently Asked Questions
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.
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.
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.
This salmon recipe is only 251 calories per serving.
What To Serve With This Recipe
Salmon is best served with healthy side dishes like garlic broccoli. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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, and then set aside.
- Combine the honey, water, apple cider vinegar (or lemon juice), and a pinch of salt in a bowl, and stir well to mix.
- Heat an oven-safe skillet (preferably cast iron) over high heat. Add olive oil and pan-fry the salmon, skin side down, for about 1 minute. Flip the salmon and cook for another minute. Then, turn it over again so that the skin side is facing down.
- Add the garlic to the pan and sauté until it is slightly browned. Then, add the honey mixture and lemon wedges to the skillet, and reduce the sauce until it becomes sticky.
- Finish 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
- Sear for Crispy Skin: When cooking the salmon, I always start by pan searing it skin-side down in a hot cast-iron skillet with a little olive oil. This helps crisp up the skin and creates a delicious texture contrast with the tender flesh of the salmon.
- Olive oil: Olive oil is my go-to choice for this because it has a relatively high smoke point and its unique flavor profile works perfectly with the salmon.
- Cast-iron skillet: I love using a cast-iron skillet for cooking salmon. It heats evenly, retains heat well, and is incredibly versatile. It helps cook the salmon consistently, giving it that perfect crispy exterior while keeping the inside tender. Plus, the natural non-stick surface and patina of the skillet make it the best tool for cooking salmon to perfection!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Rasa, I’m keen to try out this recipe but have a couple of questions – once the salmon is in the skillet you say we have to wait until it’s half done after which we must add in the garlic and sauce. Does the salmon stay in the pan once the garlic and sauce are added? Secondly, at what temperature do you broil salmon, for how long, and do we add the sauce to the salmon when broiling? Thanks a million in advance!
Yes, garlic and sauce stay in the pan. My oven has a broil feature so I just boil for less than 1 minute.
Hiya, I’d like to make this tonight, but you didn’t answer the question above, which was the same one I have – does the *salmon* stay in the pan when you add the garlic and sauce? If not, do you put it back in after the sauce is reduced? I would think if you left the fish in all that time, it’d get overcooked. But you don’t say.
Fish inside the pan.
I love salmon, maybe that`s way I`m always looking for salmon recipes. Thanks for sharing :)
I cooked you Honey Garlic Salmon the other night and it was so delicious that I am going to cook it again tonight. I’m not a big fish eater, but I am required to eat more fish by my doctor. Your recipe made it much easier and more enjoyable. Thanks so much! Marilyn Evans
Thanks Marilyn for trying my honey garlic salmon. Please try more recipes on my site. :)
Hey, this looks very good and I will love to try it. Do you cook the salmon in the honey mixture or do you pour it on at the end?
Cook together.
I am planning on making this recipe tonight, it looks fabulous and has so many great reviews. I was wondering, do you prefer the vinegar or the lemon juice when preparing this salmon?
Both are fine. Taste the honey sauce and then adjust per your taste.
I made this last night for dinner using fresh salmon. I decided to use the vinegar rather than the lemon juice. Delicious!! I loved the sauce and will probably double the recipe next time. My husband really liked this recipe too. Will definitely make this again. Thanks for sharing!
Does the cayenne pepper make it spicy? Is it suitable for young children?
Yes it’s a bit spicy you cans skip it.
This looks amazing. Sorry. Triple amazing
How long should the salmon be cooked on the pan? I’m hoping to make this tonight and am not the best at cooking fish! Thanks!!
This looks so good :)
Is it safe to try this with tilapia?
I think so, I think it will taste great.