Enjoy this tender and juicy Honey Garlic Salmon recipe as a lunch, dinner, or your weekly meal prep planning. Made with a simple honey garlic sauce, this pan-seared salmon is an easy weeknight dinner recipe that’s ready in just 20 minutes.
This honey lemon garlic salmon recipe is a simple and easy-to-make pan-seared salmon recipe that’s topped with a sticky sweet and garlicky sauce. In just 20 minutes you will have this honey-glazed salmon on your dinner table for the whole family to enjoy. Made with simple ingredients and so delicious, it will be one of your favorite salmon recipes to add to your weekly dinner menu. Enjoy with a side of rice or some roasted veggies, or simply make them for meal prepping for the week.
Why you will love this easy salmon dinner recipe
- Easy and simple: Super easy to make this seared honey garlic salmon recipe. Made with simple ingredients that you most likely already have at home and wont even need to do any shopping.
- Healthy: Make this salmon in just one pan with healthy ingredients. Loaded with the right about of carbs and a healthy dose of omega-3 fatty acids.
- Tasty and delicious: This seared honey flazed salmon is so juicy and delcious. Made with the most amazing honey garlicky sauce that pairs so well with salmon. You will love it!
Ingredients you will need to make this pan-seared salmon
This is just a list of ingredients you will need to make this honey garlic salmon recipe. Full measurements will be listed further down below.
olive oil
smoked paprika
salmon filets (6 oz each)
salt and pepper
garlic cloves
soy sauce or coconut amino
sriracha sauce
lemon juice
cornstarch
fresh parsley to garnish
lemon
How to make this easy and honey garlic salmon recipe
- Heat pan and cook salmon: Heat the oil in a large skillet over medium-high heat. Season the salmon with smoked paprika, salt, and pepper on both sides. Cook for 3-5 minutes per side, or until nicely seared and flaky. Set aside.
- Make and cook the sauce: To the same preheated skillet, add the oil and the garlic. Saute just until fragrant. Next, stir in the honey, coconut aminos, sriracha, lemon juice, cornstarch and mix well to combine.
- Add salmon to sauce: Cook the sauce over medium heat for another minute then return the salmon to the skillet, basting the sauce all over it. Cook for 2-3 minutes more, or until the salmon is heated.
- Garnish and serve: Finally, garnish with parsley and serve immediately with lemon wedges.
Recipe notes and tips
- Salmon filets can be skinless or with skin. If you are using skin-on salmon, cook with the skin down first.
- Coconut aminos are usually used in place of soy sauce. You may use low-sodium soy sauce if preferred.Â
- We prefer that you use honey instead of maple syrup. But you may use maple syrup if preferred.
- If you prefer a less spicy sauce, cut down the sriracha to 1 tsp instead of a tablespoon.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave when ready to serve.
Frequently asked questions
Honey garlic sauce is primarily made of honey, garlic, ginger, soy sauce, oil, and brown sugar mixed in with some sort of broth or water. Our variation for this honey garlic salmon is made with a bit of lemon juice, some sriracha, a bit of cornstarch, and without any brown sugar.
Many side dishes pair well with honey garlic salmon such as plain white rice, roasted veggies like these garlic charred Brussel sprouts, garlic roasted potatoes, or some cauliflower rice for a low carb meal option.
If you use skin-on salmon filets, you should always sear the salmon with the skin side down first. It won’t matter which side you sear first if the salmon filets are skinless.
Yes. We prefer searing both sides of the salmon with an equal amount of times on each side. Always sear the salmon filet with skin side down first.
Other salmon recipes you may like
- Pan-seared Salmon in Creamy Lemon Sauce
- BBQ Salmon
- Baked Honey Mustard Salmon
- Crispy Baked Salmon
- Baked Teriyaki Salmon
- Easy Salmon Florentine
- Creamy Tuscan Salmon
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Honey Garlic Salmon
Ingredients
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 4 salmon filets 6 oz each
- Kosher salt and ground pepper to taste
For the sauce
- 1/2 tbsp olive oil
- 6 cloves garlic chopped
- 1/2 cup honey
- 1/4 cup coconut aminos or low-sodium soy sauce
- 1 tbsp sriracha sauce
- 2 tbsp lemon juice
- 1 ½ tsp cornstarch
- Chopped parsley to garnish
- Lemon wedges to serve
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Season the salmon with smoked paprika, salt, and pepper on both sides.
- Cook for 3-5 minutes per side, or until nicely seared and flaky. Set aside.
- To the same preheated skillet, add the oil and the garlic. Saute just until fragrant.
- Next, stir in the honey, coconut aminos, sriracha, lemon juice, cornstarch and mix well to combine. Cook over medium heat for 1 minute then return the salmon to the skillet, basting the sauce all over it. Cook for 2-3 minutes more, or until the salmon is heated.
- Garnish with parsley and serve immediately with lemon wedges.
Notes
- Salmon filets can be skinless or with skin. If you are using skin-on salmon, cook with the skin down first.
- Coconut aminos are usually used in place of soy sauce. You may use low-sodium soy sauce if preferred.Â
- We prefer that you use honey instead of maple syrup. But you may use maple syrup if preferred.
- If you prefer a less spicy sauce, cut down the sriracha to 1 tsp instead of a tablespoon.
Nutrition
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