This Honey Garlic Salmon is a terrific way to serve salmon that is just sooooo crazy quick and soooo crazy delicious! Head here to see all my quick and easy salmon recipes!
Honey Garlic Salmon recipe original published March 2015. Refreshed with new photos and video in 2017.
HONEY GARLIC SALMON SAUCE
This Honey Garlic Salmon recipe is all about the sauce. Just four simple pantry essentials in the right proportions – soy sauce, honey, garlic and vinegar.
I used to just whisk up the Sauce and pour it over pan seared Salmon. Then I started adding the sauce into the skillet with the salmon, and that’s even better, so I decided it was time to refresh this recipe (which I posted originally posted in March 2015!) plus I’ve added a recipe video.
When you first mix up the sauce, you won’t think it’s anything special. In fact, it’s pretty flat tasting just as it is. There are some sauces that steal the limelight in a dish – like Sweet & Sour Sauce and the Lemon Cream Sauce in this baked fish.
And then there are other sauces that are designed to compliment the dish it’s served with, rather than taking centre stage itself.
This Honey Garlic Sauce is one of those (as is Garlic Butter with salmon!) Once it’s cooked with the salmon and it caramelises…. WOWEE!!!
HOW LONG TO COOK SALMON?
3 to 4 minutes on the first side and 2 to 3 minutes on the second side for a standard fillet that’s about 2.5cm / 1″ thick at the thickest part.
This will yield a salmon that is perfectly cooked to medium rare – so the flesh flakes when you cut into it, it’s beautifully moist and coral inside rather than a pale pink / white.
Salmon is a fatty fish so it’s more forgiving if overcooked slightly. But when perfectly cooked, it’s a thing of beauty!!
This Honey Garlic Salmon recipe is a firm favourite in my household – and it’s been a reader favourite for many years now, ever since I first published it!
It’s a terrific quick and easy way to cook salmon that makes the most of all that we love about salmon – it’s juicy flesh, the salmon flavour, and how the surface caramelises beautifully when seared with the right sauce.
For a quick and easy meal, serve it with a side of steamed vegetables, like broccolini or asparagus shown in the photos. Add some bread or mashed potato for mopping up the sauce, and you’ve got a quick dinner on the table in less than 20 minutes! – Nagi xx
More fish recipes!
WATCH HOW TO MAKE IT
Honey Garlic Salmon recipe video!
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Honey Garlic Salmon (5 Ingredients, 15 Minutes)
Ingredients
Sauce
- 4 tbsp honey
- 2 tbsp soy sauce (all purpose or light soy sauce)
- 1 tbsp white vinegar (or sub with any other vinegar except balsamic)
- 1 large garlic clove (or 2 small) , minced
Salmon
- 2 salmon or trout fillets, skinless (6oz / 200g each)
- Olive oil
- Salt and pepper
Optional Garnishes
- Sesame seeds
- Finely sliced chives or shallots/scallions
Instructions
- Take salmon out of the fridge 20 minutes before cooking. Pat salmon skin dry with a paper towel and sprinkle with salt and pepper.
- Whisk together the Sauce ingredients in a small bowl.
- Drizzle oil in a non stick fry pan and heat over medium high heat (or just under, if your stove runs hot). Place salmon in the pan, and cook the first side for 3 – 4 minutes until golden. Turn, then cook the other side for 2 – 3 minutes or until golden.
- Pour Sauce over salmon. Cook for 1 minute or until it starts to thicken slightly. Check the side of the salmon to tell how cooked through the middle is – I like mine medium rare inside. (Note 1). If Sauce thickens too much before your salmon is cooked to your taste, just add water 1 tbsp at a time.
- Remove onto serving plates.
- Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Currently in Fiji and receiving the usual daily reports from Dozer’s boarder – all is well and there are (apparently) no signs of separation anxiety. Hmph!!
Was at supermarket tonight passed by Salmon.. mmeeh not too keen on it BUT good for me so I thought “”Mmm if anyone can make it taste good its NAGI 2 Hours latter plates licked clean( By Humans!) Top of the Charts big grins all round.
Wahoo!!!! You’re converted now 😂
Forgot to add, I doubled the recipe as it reduces a decent amount when carmalizing so I had enough to drizzle over the veggies and rice.
Absolutely amazing!! I will definitely be adding this to my regular rotation for dinner. I substituted the white wine vinegar for apple cider and added a teeny bit of sesame oil as well and the flavour of it worked wonderfully with the soy and honey. Easily the most delicious quicky dinner recipe I have ever made! Love love love it!
I’m so happy you enjoyed it Kirsten!! N x
Nagi I am sure I have rated this recipe before as I have made it So many times & it Always turns out So delicious! But this time my sauce never thickened up?? I even made it Again on a separate pan & it never thickened up again…
There are only so few ingredients in the sauce & I don’t know what went wrong. I used Light Soy (which you say is fine) & White Wine Vinegar, could that have been why?
Any food for thought would be appreciated. Either way the Salmon was Delicious!
Thankyou Cathy
So delicious! My 2yo son and I loved it. Great taste and not too sweet. Thank you so much. Sarah and Charlie in Queensland.
Just tried this. I was looking for an easy to execute pan-cooked salmon recipe with ingredients I already had on-hand. I was not disappointed. I would only note… garlic lovers feel free to add more & if you want sauce to drizzle over your veggie sides, maybe make a little more, as it reduces quickly.
I’m so glad you enjoyed it Andrea!
Oh my… this is going to be one of my go to recipes for salmon. Love it and I got a 5 star from my husband. He’s easy to please but he is in heaven.
I’m so glad it was a hit Diane!
I made this last night as well as your Magic Broccoli recipe and your Paris Mash recipe – they were all amazing and a hit with my partner!! Just wanted to say thank you for your delicious recipes, really appreciate the clear instructions and all the tips. I’ve made several meals from your ‘recipe tin’ now and will keep trying more! Donna (also on the northern beaches, at Mona Vale!)
You’re so welcome Donna! And what a great spot to live in!! I’ll see you around 😉
Hi again Nagi. I made this recipe seems like hundreds of times, I finally doubled the sauce. Why? Because it’s so dam delicious! My husband and I like that sauce over mashed potatoes, rice, and whatever other side is served. You also taught me to cook salmon PERFECTLY. Thanks again Nagi! Give Dozer a hug and kiss for me
Bonnie from Markleeville, CA
Ps. Happy New Year
I LOVE hearing this Bonnie!!!
Wow! Made this tonight with addition of minced ginger and tsp. of chili/garlic sauce for added spice. Served it over a bed of jasmine rice with sliced shallots and sesame seeds. Yum!! My new favorite way to make salmon! Thank you for the recipe!
Sounds like you nailed it Kim!
OMG this recipe rocks Nagi….served it with crispy steamed asparagus, zucc, broccoli and sugar loaf cabbage the flavours were amazing…pulled back so I have some for my lunchbox
Sounds like you nailed Kym!
Delicious
Best salmon recipe I’ve made
Woot! That’s great to hear Yvette!
I did love it, even though I didn’t thaw it first cuz on the box it says to cook it from frozen : S Anyway I still loved it and I’m sure it would be even better if it wasn’t frozen. Can you please tell me what brand soya sauce you use. I’m having the hardest time finding a good one as I don’t know which one to get and from where. Please help!!
Hi Fatima, Always thaw before cooking as you’ll overcook the outside before the inside is done! I use Kikkoman soy sauce 🙂
I would love to try to make this tonight. The recipe looks amazing! Can you please tell me if I can do this with the Highliner frozen salmon fillets? Should I let it thaw first? I need a response asap please!!! Xoxo
Hi Fatima, always thaw meat first before using – I hope you love it!
I did love it, even though I didn’t thaw it first cuz on the box it says to cook it from frozen : S Anyway I still loved it and I’m sure it would be even better if it wasn’t frozen. Can you please tell me what brand soya sauce you use. I’m having the hardest time finding a good one as I don’t know which one to get and from where. Please help!!
I’m making this now. Do you really use 4 Tablespoons of honey? I tried to tell from the video and not sure it seemed like that much. I use more shoyu than honey in most recipes, not the other way around.
Hi Kimberly, yes 4 tablespoons as per the recipe – N x
I substituted seasoned rice wine vinegar. Easy and tasty recipe.
Sounds like you nailed it Judy!
Can this be made with skin on salmon? Love the recipe but price can be an issue with skin off with a few people….
Sure can Ry!
Tried your recipe, loved it!!!
The next time I tried it was out of lemon juice so made with lime juice, 1/2 t. ginger.
Thank you, am not afraid to cook fish now. TY Beryl
Perfect Beryl, I’m so glad you loved it! – N x
I made the honey garlic salmon and added ginger to it and it was amazing. Will make again.
A great addition Simone, I’m so glad you loved it!
Simple and tasty! I stir fried cauliflower, red pepper, green pepper, red cabbage, onion and frozen edamame in the sauce; served with jasmine rice.
Sounds divine Nancy!