Perfectly Crispy Honey Garlic Salmon
A cozy and comforting dish featuring salmon fillets with a sticky honey glaze and a crispy exterior, perfect for weeknights or special occasions.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (6 oz each), skin on and patted dry
- to taste Salt and freshly ground black pepper
- 2 tbsp olive oil or neutral cooking oil
- 3 tbsp honey
- 2 tbsp soy sauce (or gluten-free tamari if needed)
- 3 cloves garlic, minced
- 1 tbsp rice vinegar or lemon juice
- 1 tsp grated fresh ginger (optional)
- 1 tbsp unsalted butter
- to serve Lemon wedges and chopped parsley
Instructions
Preparation
- Remove salmon from the fridge 15–20 minutes before cooking to come closer to room temperature.
- Pat each fillet thoroughly dry with paper towels. Season the skin and flesh lightly with salt and pepper.
Make the Glaze
- In a small bowl, whisk together honey, soy sauce (or tamari), minced garlic, rice vinegar, and grated ginger. Set aside.
Sear the Salmon
- Heat a large nonstick or cast-iron skillet over medium-high heat and add the oil.
- When the oil shimmers, place the fillets skin-side down. Press gently with a spatula for 10 seconds to prevent curling.
- Cook skin-side down without moving for 4–6 minutes, until the skin is deeply golden and releases easily from the pan.
Finish with the Glaze
- Flip the fillets carefully and reduce heat to medium.
- Add the butter to the pan and pour the glaze over the top, spooning it over the salmon for 1–2 minutes until it thickens and coats the fish.
- Remove from the pan when the thickest part reaches 125–130°F for medium-rare, or cook a minute longer for preferred doneness.
Notes
For best results, pat the salmon dry and keep the pan hot while cooking. Lower the heat if the glaze starts to smoke. Refrigerate leftovers within two hours and reheat gently.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 500mgSugar: 15g
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