Easy Pan Fried Honey Garlic Salmon
This easy honey garlic salmon is the best stove top salmon recipe for busy weeknights and rave reviews in comments do not lie! Juicy salmon fillets with caramelized honey crust with a hint of garlic, then topped with green onion. It goes well with salad, roasted veggies or iconic mashed potatoes.
What Is the Best Way to Season Salmon
I personally think garlic makes everything taste better. Therefore, for seasoning just whisk honey, garlic, lemon juice, salt and pepper in a small bowl and marinate with fresh salmon fillets for 15 minutes. That’s all there is to a healthy salmon marinade!
MY LATEST RECIPESWhat Is Best Type of Salmon to Use
We live on West Coast, the homeland for salmon. So, I know a thing or two about salmon.:) I understand it’s pricey, so I will share a few tips below.
- Wild salmon is more healthy than farmed.
- Eat salmon less often but rather quality to save on cost (frankly, it’s us).
- Types of wild salmon good for pan searing: sockeye, coho, spring, king.
- Trout or more affordable variety of salmon, pink salmon, work too.
How to Fillet a Whole Fresh Salmon
You can save about $5/lb if you buy whole fresh salmon and fillet it yourself. Which is SUPER easy. I do it all the time!
- Using fillet knife, cut whole salmon as close to main bone as possible.
- Then using fillet knife again, remove main bone from the other fillet as close to the flesh as possible. Cut into smaller fillets. That’s it!!!
Should I Remove Salmon Skin
Since making this recipe, my new favourite salmon cooking method is to pan sear it in a skillet. You are guaranteed to get that crispy caramelized salmon skin that is often available at high end restaurants that costs an arm and a leg. So, the answer is “no, do not remove skin”, just wash it and pat dry.
Can I Use Frozen Salmon
Of course. Just fully thaw it in the fridge overnight. I break the rules and thaw it on the counter during the day.
How to Cook Honey Garlic Salmon in a Pan
- 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.
How to Make Salmon 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 and divide honey garlic salmon, broccoli and quinoa among 4 meal prep containers.
What to Make with Salmon
More Easy Salmon Recipes
- Baked salmon recipe – juicy salmon in foil
- Thai salmon – broiled with homemade Thai sauce
- Lime ginger salmon – Asian twist on salmon
- Salmon stir fry – yes, you can cook it with tons of veggies
- Salmon burger recipe – no bread or breadcrumbs and so easy!!!
- One pan salmon – in honey garlic sauce with brussels sprouts and butternut squash
- Cedar plank salmon – with Thai sauce and smoky flavour (OMG!)
Honey Garlic Salmon
How to cook fresh salmon fillets with easy honey garlic sauce until skin is crispy. This is the best pan fried salmon recipe for busy weeknights.
- 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.
Did you make this recipe? Please give it a star rating in the comments.
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