31 comments already!

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade. Then panfried until crispy on the outside and juicy inside. | ifoodreal.com

Tender salmon fillets with caramelized honey crust, with a hint of garlic and topped with green onions. Clean, simple and delicious! I served this honey garlic salmon a meal prep style – with cooked quinoa and steamed broccoli.

This is how athletes eat. At least, that’s what Instagram tells me..

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade. Then panfried until crispy on the outside and juicy inside. | ifoodreal.com

Living in Pacific North West, we have access to the best salmon in the world. This is Sockeye salmon, one of the best you could get! Fisheries of Canada allow fishing for it only once in four years. All my boys love salmon, so this year we stocked up – 23 fish, about 8 – 10 lbs each. This is our only chance because it gets quite pricey in the store. You can use any salmon available to you.

I had a whole salmon, which took me about 15 minutes to fillet. Super easy. I also doubled the recipe because we love leftovers!

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade. Then panfried until crispy on the outside and juicy inside. | ifoodreal.com Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade. Then panfried until crispy on the outside and juicy inside. | ifoodreal.com

Somehow, we are always baking or grilling the salmon. Since making this honey garlic salmon today my new favourite salmon cooking method is cooking it on a skillet. You are guaranteed to get that crispy caramelized salmon that is often served at high end restaurants and charge you an arm and a leg for it. Even the skin is delicious. No, I get the atmosphere and service, I love it. I wish I could afford it once a week. Sigh.

You need only 15 minutes to marinate the salmon. I even didn’t refrigerate it because this way the marinade penetrates the fish quicker. Make sure to place the bag on a counter with flesh side down.

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade. Then panfried until crispy on the outside and juicy inside. | ifoodreal.com

Optional meal prep: While salmon is marinating, cook quinoa as per package instructions. To cook broccoli, in a medium pot bring water to a boil, add a pinch of salt along with broccoli, and cook for 3-4 minutes. Drain and place ice on top to stop the cooking process. Drain again. That’s it. Eating clean is easy, especially if you make enough for leftovers that last up to 5 days refrigerated. Enjoy!

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade. Then panfried until crispy on the outside and juicy inside. | ifoodreal.com Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade. Then panfried until crispy on the outside and juicy inside. | ifoodreal.com

Crispy Honey Garlic Salmon

Crispy Honey Garlic Salmon

Ingredients

  • 2 tbsp honey
  • 1 tbsp lemon/lime juice (freshly squeezed is best)
  • 2 - 3 large garlic cloves, crushed
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 6 x 3 oz each salmon fillets, skin on/off
  • 1 - 2 tsp coconut oil or extra virgin olive oil
  • 2 green onions, finely chopped

Directions

  1. In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper. Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.
  2. Preheat large non-stick skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes. Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step. Serve hot garnished with green onions, alongside quinoa and steamed broccoli - my favourite.
  3. Storage Instructions: Refrigerate covered for up to 5 days.

Notes

To make a full meal (optional): While salmon is marinating, cook quinoa per package instructions. To cook broccoli, in a medium pot bring water to a boil, add a pinch of salt along with broccoli, and cook for 3-4 minutes. Drain and place ice on top to stop the cooking process. Drain and serve. That's it. Eating clean is easy, especially if you make enough for leftovers that last up to 5 days refrigerated.

http://ifoodreal.com/honey-garlic-salmon/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 fillet:
Calories: 173.4
Total Fat: 8.3 g
Cholesterol: 52.5 mg
Sodium: 234.1 mg
Total Carbs: 6.0 g
Sugars: 5.8 g
Dietary Fiber: 0.0 g
Protein: 18.0 g
WW Points+: 4

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

31 Comments

  1. Tom @ Raise Your Garden

    Do you find that all the “fishiness” has left when you prepare it this way? My doctor really wants me to start eating fish but I have a hard time with the strong flavor. This looks delicious and I’m gong to give it a go!

    Reply
    • Olena

      Hm, I honestly don’t know how to answer this question… Plus I don’t know how fish cannot have a fishy taste. It’s fish.:) Maybe take good quality fish oil?!

      Reply
  2. Mary

    A suggestion for a different side dish to prepare with this salmon…try cooking farro instead of the quinoa for a change. My doctor recommends farro as an even healthier grain than quinoa and it is delicious!

    Reply
    • Olena

      I love farro! Not many people do though, unfortunately. It’s also harder to find at stores, especially organic. But a great suggestion!

      Reply
  3. Heather

    The lime juice will cut the fishy taste. Lemon and lime juice added when cooking any type of fish will get rid of the “fishy” taste if that is big concern for you.

    Reply
    • Olena

      Hmm, probably some mild tasting fish like halibut maybe…We honestly don’t eat any other fish because of the price or because it is farmed. So, I haven’t cooked it forever…What fish you had in mind?

      Reply
  4. Angela

    Yummy!! Just made this for dinner tonight and it was delicious! Thanks for the awesome recipe!

    Reply
  5. Marie

    Thank you for this very easy, delicious salmon recipe! Everyone loved it! The cook timing is perfect! This one was written in my recipe book tonight!?

    Reply
    • Olena

      Excellent, Marie! This one I had to time with a timer – you don’t joke around with expensive 6 pieces of sockeye salmon.:)

      Reply
  6. Jason

    Hi, I was just wondering if the recipe is calling for 1 tablespoon lemon and 1 tablespoon lime juice or just 1 tablespoon of either? Thank you for clarifying!

    Reply
  7. Sandye

    Coming from the Pacific Northwest, I know Sockeye is the best Salmon around. I buy it every chance I get and fix it a lot. I will definitely try this recipe. I’ll even send it to my sisters in California!

    Reply
    • Olena

      I absolutely agree! We stock up for a few years when it is allowed to be fished every 4 years. We are out now and are eating white king salmon which is great, but can’t compare to sockeye. I can’t eat chum anymore although we used to when we first moved to PNW. Thanks for sharing the recipe!

      Reply
  8. Jo Ann

    I have made this dish several times and everyone loves it! I am on vacation and in a rental unit that does not have a pan with a lid that will work. Can I wrap the fish in foil and cook it in the oven?

    Reply
  9. Bobbi

    I made this tonight and it wasn’t too bad. I do have a question. When you begin the cooking phase, do you pour the marinade sauce into the pan and cook it with the fish, or just take the fish out of the marinade and put into pan to cook? I like a lot of “sauce” with my foods, and the fish I cooked didn’t seem to have enough carmelization on each piece of fish with me NOT cooking the marinade in the pan with the fish. Hopefully that made sense. Thanks.

    Reply
    • Olena

      I understand. If you are “a saucy” person, you can make extra marinade, cook it in the pan separately and pour over prepared fish. I do not pour marinade over the fish, just take out fish from marinade and cook it.

      Reply
  10. Tasha

    I’m wanting to prepare this earlier in the day so I can just throw it in the pan when the evening is crazy! Will it hurt to marinade longer than the 15 min?

    Reply

Trackbacks/Pingbacks

  1.  Most Shared Salmon Recipe | Eaters Choice Awards
  2.  Most Shared Salmon Recipes | Eaters Choice Awards
  3.  Most Popular Salmon Recipes on Social Media
  4.  25 Easy and Delicious Salmon Recipes
  5.  30 Meals Made in 30 Minutes or Less Simplistically Living
  6.  Top 30 Best Salmon Recipes – Top 10 Best Recipes
  7.  20 Supercharged Paleo Recipes to Fight Inflammation

Leave a Comment

  • (will not be published)