← Back to recipe
Honey Garlic Salmon
nibbleboard.com/recipes/honey-garlic-salmon
Ingredients
Ingredients
- 4 salmon fillets (about 6oz each), skin-on
- 3 tbsp Honey
- 3 tbsp Soy Sauce
- 5 clove Garlic
- 1 tbsp Rice Vinegar
- 1 tsp Sesame Oil
- 1 tbsp Olive Oil
- 0.25 tsp Red Pepper Flakes (optional)
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Garnish
- 1 tsp Sesame Seeds (optional)
- 2 whole Scallions (Green Onions) (optional)
Instructions
- Whisk together the honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a small bowl. Set aside.
- Pat the salmon fillets completely dry with paper towels. Season the flesh side with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until the oil shimmers and just barely begins to smoke.
- Place salmon fillets skin-side down in the hot skillet. Press each fillet gently with a spatula for the first 30 seconds to prevent curling. Cook without moving until the skin is deeply golden and crispy, about 4 minutes.
- Flip the salmon carefully. Pour the honey garlic sauce around the fillets, not directly on top. Let the sauce bubble and reduce for 1-2 minutes, spooning it over the salmon as it thickens.
- Transfer the skillet to the broiler set to high. Broil for 2-3 minutes until the glaze is sticky and caramelized with a few dark spots. Watch closely — the honey can go from caramelized to burned fast.
- Remove from oven and let rest for 2 minutes. Spoon any remaining pan sauce over the fillets. Garnish with sesame seeds and sliced green onions.
Nutrition per Serving
456Calories
36gProtein
12gCarbs
28gFat
Chef Tips
- I've found that really drying the salmon is the single most important step for crispy skin. I press each fillet between two layers of paper towels and let them sit for a minute before seasoning.
- After trying both ways, I always start skin-side down in a screaming hot pan. The skin protects the flesh from overcooking while it gets impossibly crispy underneath.
- If you don't have an oven-safe skillet, skip the broiler step. Just reduce the sauce a bit longer on the stovetop — it won't be quite as caramelized but it still tastes incredible.
- This works beautifully with arctic char or steelhead trout if salmon isn't available or is out of your budget. Adjust cook time down by about a minute for thinner fillets.
- Make the sauce ahead and keep it in a jar in the fridge for up to a week. On busy nights I just grab it, sear the fish, and dinner is done in 15 minutes.
Storage
Store leftover salmon in an airtight container in the fridge for up to 3 days. The skin will lose its crispiness but the flavor stays great.