Crispy Honey Garlic Salmon (Print View)

Golden pan-seared salmon with sweet honey garlic coating

# What You'll Need:

→ Seafood

01 - 4 salmon fillets (6 oz each), skin-on or skinless, patted dry
02 - ½ teaspoon salt
03 - ¼ teaspoon freshly ground black pepper

→ Sauce

04 - ⅓ cup honey
05 - 3 tablespoons low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - ½ teaspoon crushed red pepper flakes

→ For Cooking

09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges

# Method:

01 - Season salmon fillets on both sides with salt and pepper.
02 - In a small bowl, whisk together honey, soy sauce, garlic, lemon juice, and red pepper flakes. Set aside.
03 - Heat olive oil in a large nonstick or cast iron skillet over medium-high heat.
04 - Add salmon fillets skin-side up. Sear without moving for 4-5 minutes until crisp and golden.
05 - Flip salmon and add butter to the pan. Cook another 3-4 minutes until almost cooked through.
06 - Pour honey garlic sauce over the salmon. Let bubble and thicken, spooning sauce over fillets for 2-3 minutes until glazed.
07 - Remove from heat. Plate salmon with extra sauce, garnish with parsley, and serve with lemon wedges.

# Insider Tips:

01 -
  • The glaze creates this gorgeous sticky coating that makes restaurant-quality salmon achievable in 25 minutes
  • Its one of those rare dinners that feels fancy enough for guests but easy enough for a Tuesday
  • The caramelization on the fish gives you that perfect contrast between crispy exterior and tender flaky inside
02 -
  • Do not overcrowd the pan because the salmon will steam instead of sear and you will lose that crispy exterior
  • The glaze goes from perfect to burned faster than you expect, so have your serving plates ready before you add the sauce
  • Skin-on salmon holds together better during flipping, but skinless works fine if you are gentle with your spatula
03 -
  • If you want extra crispy skin, place salmon skin-side up under the broiler for 1 minute after glazing
  • Double the sauce recipe and keep half in the fridge for a quick weeknight pasta or vegetable glaze

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