Delicious honey garlic salmon recipe where tender salmon fillets have caramelized honey crust with a hint of garlic, topped with green onion. And rave reviews in the comments do not lie. Healthy, simple and delicious quick dinner!

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.

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How to Make Honey Garlic Salmon

Fillet and slice salmon.
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.
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.

Honey Garlic Salmon

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★★★★★

5 from 2 reviews

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.

Author: ifoodreal.com
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Yield: 6 servings

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

Instructions

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.
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.

Store: 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.

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