Honey Garlic Salmon
A sweet and savory glaze makes this honey garlic salmon a standout. You’re minutes away from a light, healthy dinner—just add rice and veggies and you’re good to go!
Servings: 4
Ingredients
- 4 cloves garlic, minced
- ¼ cup honey
- 1 tablespoon soy sauce (or tamari for a gluten-free option)
- 1 tablespoon lemon juice (optional, for a citrusy twist)
- 1.5 lbs. salmon, skin-on or skinless (4 fillets, 6 oz. each)
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- red pepper flakes, to taste
- chopped fresh parsley or green onions for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- In a small bowl or measuring cup, combine garlic, honey, soy sauce, and lemon juice if using.4 cloves garlic, minced, ¼ cup honey, 1 tablespoon soy sauce , 1 tablespoon lemon juice
- Pat salmon dry with paper towels and season both sides of the salmon fillets with salt, pepper, and paprika on both sides. If you're using skin-on salmon, season the flesh side.1.5 lbs. salmon, skin-on or skinless, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ½ teaspoon paprika
- Heat an oven-proof skillet over medium high heat. Add 1 tablespoon oil to pan or enough to lightly cover the bottom of the skillet. Place salmon fillets in skillet, skin side up (if using skin-on), and sear for 3 minutes. Remove from heat and flip fillets over. Salmon should release fairly easily from pan. If not, cook it a minute or two longer.1 tablespoon olive oil
- Pour sauce mixture over salmon in skillet. Place skillet in preheated oven and bake for 8 to 10 minutes (until internal temperature reaches 145°F or desired temperature). Baking time will vary depending on thickness of fillets. Carefully remove skillet from oven (remember handle is hot).
- Serve the honey garlic salmon hot over rice, quinoa, or your favorite side dishes. Drizzle any remaining sauce from the skillet over the salmon just before serving. Sprinkle with chopped fresh parsley or green onions for garnish, if desired.
Notes
- Storage & reheating tips: Refrigerate salmon in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet set over medium heat until it’s warmed through. Add a splash of vegetable broth or water and cover the pan to keep the fillets moist while they reheat.
Nutrition
Serving: 1fillet | Calories: 346kcal | Carbohydrates: 19g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 511mg | Potassium: 884mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
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