Honey Garlic Salmon

Name: Honey Garlic Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 salmon fillets (about 150 g each); 1 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; 4 tbsp honey; 3 garlic cloves, minced; 2 tbsp soy sauce; 1 tbsp lemon juice; Sesame seeds and sliced green onion, to garnish

This honey garlic salmon is sweet, sticky and ready in 15 minutes. The fillets sear until golden, then a quick honey, garlic and soy glaze reduces into a glossy sauce that clings to every flake. Serve over rice with steamed greens for a dinner that feels special on a Tuesday.

Love easy salmon? Try our air fryer salmon and air fryer salmon bites too.

How to get perfectly glazed honey garlic salmon

Pat the fillets dry for a good sear, don’t move them until they release from the pan, and add the honey glaze at the end so it caramelises without burning. Cook salmon to a safe internal temperature of 63°C (145°F).

Serves 4

Prep time 5 min

Cook time 10 min

Difficulty Easy

Ingredients

4 servings

4 salmon fillets (about 150 g each)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the honey garlic glaze

4 tbsp honey
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp lemon juice
Sesame seeds and sliced green onion, to garnish

Nutritional Information

Calories 380kcal

Protein 34g

Carbs 18g

Fat 19g

Sat. Fat 4g

Sugar 16g

Fibre 0g

Sodium 640mg

Values are estimated, per serving.

Procedure

Step1

Pat the salmon dry and season with the salt and pepper. Whisk the honey, garlic, soy sauce and lemon juice together.
Step2 6 min

Heat the olive oil in a skillet over medium-high and sear the salmon skin-side up for 3–4 minutes until golden, then flip.
Step3

Pour in the honey garlic glaze and spoon it over the fillets as it bubbles and thickens, about 2–3 minutes, until the salmon reaches 63°C (145°F).
Step4

Scatter with sesame seeds and green onion and serve over rice.

Written by

Wren Calloway

Wren is the home cook behind GrazeNest. After one too many soggy air-fryer dinners, she started testing every recipe in her own kitchen, tweaking times, temps and seasoning until each one comes out crispy and golden the first time. No chef training, just a lot of batches and an air fryer that never gets a day off.