Honey Garlic Salmon

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Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then pan fried until crispy on the outside and juicy inside. Read tasty rave reviews yourself.

Tender salmon fillets with caramelized honey crust, with a hint of garlic and topped with green onions make for one tasty honey garlic glazed salmon. And rave reviews in the comments do not lie. Clean, simple and delicious!

I served this honey garlic salmon a meal prep style – with cooked quinoa and steamed broccoli.

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then pan fried until crispy on the outside and juicy inside. Read tasty rave reviews yourself.

MY LATEST RECIPES

Here on the West Coast, we are always baking or grilling salmon (hello, lime ginger salmon and Thai salmon). Since making this recipe, my new favourite salmon cooking method is searing it in a skillet. You are guaranteed to get that crispy caramelized salmon that is often available at high end restaurants that costs an arm and a leg. Even skin is delicious, the proof – salmon stir fry.

How to Make Honey Garlic Salmon

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then panfried until crispy on the outside and juicy inside. Read tasty rave reviews yourself.

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then pan fried until crispy on the outside and juicy inside. Read tasty rave reviews yourself.

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

Living in Pacific North West, we have access to the best salmon in the world. Photo above shows a sockeye salmon – one of the best you can get. Fisheries of Canada allow fishing for sockeye only once every four years. All my boys love salmon, so this year we stocked up – 23 fish, about 8 – 10 lbs each. It is our only chance because it gets quite pricey at the store.

You can use any salmon available to you but please try to buy wild salmon. Types of wild salmon include king, spring, coho, chum, pink and sockeye. Atlantic salmon is farmed salmon, it’s just the trademark name – “Atlantic”.

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then pan fried until crispy on the outside and juicy inside. Read tasty rave reviews yourself.

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 to soak up more of those tasty flavours.

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then pan fried until crispy on the outside and juicy inside. Read tasty rave reviews yourself.

Honey Garlic Salmon Recipe quickly marinated in honey, lemon and garlic marinade, then pan fried until crispy on the outside and juicy inside. Read tasty rave reviews yourself.

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 healthy is relatively easy, especially if you make enough for leftovers that last up to 5 days refrigerated. Enjoy!

Recipe

Honey Garlic Salmon

Honey Garlic Salmon

Ingredients

  • 2 tbsp honey
  • 1 tbsp lemon (lime) juice
  • 2 - 3 large garlic cloves, grated
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 6 x 3 oz each salmon fillets, skin on/off
  • 1 - 2 tsp avocado 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 in an airtight container 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

One Pan Salmon in Honey Garlic Sauce

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45 comments on “Honey Garlic Salmon

  1. 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!

    1. 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?!

  2. 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!

  3. 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.

    1. 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?

  4. 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!?

  5. 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!

  6. 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!

    1. 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!

  7. 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?

  8. 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.

    1. 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.

  9. 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?

  10. We visited a friend recently and she made your recipe, it was SO good! I’m doing it for a family gathering tomorrow. My question is, I am picking up a large piece of salmon thats not cut into individual pieces – just one large piece. Do you think I can marinade and bake? Maybe broil towards the end for that crispy top? I am not very experienced with salmon and I don’t want to screw it up!

    1. Hi Nora. Yes, you can cook the whole fillet at once. Check out my baked Thai salmon recipe for a broil method. Check the middle with a fork carefully to make sure it is done and if necessary broil a bit longer. Salmon cooks really fast. Also since it is one piece I recommend to marinade for about 24 hours. Good luck!:)

    1. Hm, on a cedar plank it might if you cook it untouched. If you grill it directly on the grill it might be just grilled without the caramelization.

  11. I made this recipe for dinner this evening and it is absolutely delicious! I will definitely be making it again! I do have one question though, can the individual pieces be marinaded overnight?

  12. I made this for dinner tonight. It was so delicious and easy to make! Possibly the best salmon I’ve ever had. My whole family loved it! Thanks for sharing ?

  13. I don’t have any avocado oil or coconut oil & want to make this tonight without going to the market. Can I use olive or or anyother kind of oil?

  14. I never make salmon because husband says it’s too fishy so I bought one for myself since it is supposed to be one of the best fish for you and this recipe was amazing! Love

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