Description
This Honey Garlic Salmon recipe is a quick and flavorful dish made with just five key ingredients. Featuring succulent salmon fillets cooked to a perfect medium rare with a deliciously sticky honey garlic soy sauce glaze, it’s an ideal meal for busy weeknights or when you want an easy yet impressive seafood dinner in about 15 minutes.
Ingredients
Sauce ingredients
- 4 tbsp honey
- 2 tbsp soy sauce (all purpose or light soy sauce)
- 1 tbsp white vinegar (or any vinegar except balsamic)
- 1 large garlic clove, minced (or 2 small)
Main ingredients
- 2 salmon or trout fillets, skinless (6oz / 200g each)
- Olive oil, for frying
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Finely sliced chives or shallots/scallions, for garnish
Instructions
- Prepare the salmon: Take the salmon out of the fridge 20 minutes before cooking to bring it to room temperature. Pat the salmon dry with a paper towel and season both sides with salt and pepper.
- Make the sauce: In a small bowl, whisk together the honey, soy sauce, white vinegar, and minced garlic until well combined.
- Cook the salmon: Heat a drizzle of olive oil in a non-stick frying pan over medium-high heat (or just below medium-high if your stove runs hot). Place the salmon fillets in the pan and cook the first side for 3 to 4 minutes until golden brown. Flip the fillets and cook the other side for 2 to 3 minutes until golden.
- Glaze with sauce: Pour the prepared sauce over the salmon in the pan. Cook for about 1 minute until the sauce starts to thicken slightly. Check the doneness by looking at the side of the fillet – the salmon should be medium rare inside. If the sauce thickens too much before the salmon is cooked to your liking, add 1 tablespoon of water at a time to loosen it.
- Serve: Remove the salmon from the pan onto serving plates. Drizzle any remaining sauce over the top.
- Garnish and enjoy: Sprinkle with sesame seeds and finely sliced chives or shallots/scallions before serving for added flavor and visual appeal.
Notes
- Bringing the salmon to room temperature before cooking ensures even cooking and better texture.
- If you prefer your salmon well done, cook it an additional 1-2 minutes on the second side.
- White vinegar can be substituted with rice vinegar or apple cider vinegar for a slightly different tang.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Adjust the honey quantity if you prefer a less sweet glaze.
