This Honey Garlic Salmon is a terrific way to serve salmon that is just sooooo crazy quick and soooo crazy delicious.

From my holiday snippet to today’s recipe – HONEY GARLIC SALMON. This recipe is all about the sauce. Just four simple pantry essentials in the right proportions – soy sauce, honey, garlic and vinegar. I used to just whisk up the Sauce and pour it over pan seared Salmon. Then I started adding the sauce into the skillet with the salmon, and that’s even better, so I decided it was time to refresh this recipe (which I posted originally posted in March 2015!) plus I’ve added a recipe video.

Honey Garlic Salmon

Honey Garlic Salmon (5 Ingredients, 15 Minutes)

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

A terrific way to serve salmon that is just sooooo crazy quick and easy and soooo delicious!

Course: Fish, Seafood
Calories583 kcal


  • 4 tbsp honey
  • 2 tbsp soy sauce (all purpose or light soy sauce)
  • 1 tbsp white vinegar (or sub with any other vinegar except balsamic)
  • 1 large garlic clove (or 2 small) , minced


  • 2 salmon or trout fillets, skinless (6oz / 200g each)
  • Olive oil
  • Salt and pepper
Optional Garnishes
  • Sesame seeds
  • Finely sliced chives or shallots/scallions
Honey Garlic Salmon
Honey Garlic Salmon



  1. Take salmon out of the fridge 20 minutes before cooking. Pat salmon skin dry with a paper towel and sprinkle with salt and pepper.

  2. Whisk together the Sauce ingredients in a small bowl.
  3. Drizzle oil in a non stick fry pan and heat over medium high heat (or just under, if your stove runs hot). Place salmon in the pan, and cook the first side for 3 minutes. Turn, then cook the other side for 2 minutes, or to taste.

  4. Pour Sauce over salmon. Cook for 1 minute or until it starts to thicken slightly. Check the side of the salmon to tell how cooked through the middle is – I like mine rare inside. (Note 1). If Sauce thickens too much before your salmon is cooked to your taste, just add water 1 tbsp at a time.

  5. Remove onto serving plates.

  6. Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.

Recipe Notes

1. I tell how cooked a salmon is by eye, looking at the side of the salmon. I like mine to be coral inside (rare to medium rare), not pale pink and fully cooked. You can use a thermometer if you want. Insert it into the thickest part – it should be 120F / 50C for medium rare or 130F / 55C for medium.

Remember, the salmon will keep cooking for a minute after removing from the pan.

2. Nutrition per serving, assuming all the sauce is used, which is may not be (a lot of it remains in the fry pan).

Honey Garlic Salmon