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 (5 Ingredients, 15 Minutes)
A terrific way to serve salmon that is just sooooo crazy quick and easy and soooo delicious!
- 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
- Sesame seeds
- Finely sliced chives or shallots/scallions
Take salmon out of the fridge 20 minutes before cooking. Pat salmon skin dry with a paper towel and sprinkle with salt and pepper.
- Whisk together the Sauce ingredients in a small bowl.
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.
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.
Remove onto serving plates.
Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.
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).