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A perfectly cooked fillet of Honey Garlic Glazed Salmon, glistening with a sweet and savory sauce and garnished with fresh parsley.

Honey Garlic Glazed Salmon Perfection

This recipe creates a show-stopping meal in under 15 minutes. A perfectly pan-seared salmon fillet is coated in a sticky, caramelized honey garlic glaze, resulting in a dish with a crisp crust and a tender, moist interior that tastes like it took hours to prepare.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cloves garlic, freshly minced
  • 1/4 cup honey
  • 1/4 cup low-sodium soy sauce or tamari for gluten-free
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon toasted sesame seeds for garnish
  • 2 green onions, thinly sliced for garnish

Equipment

  • Large non-stick or cast-iron skillet
  • Small bowl
  • Whisk
  • Paper towels
  • Chef's knife
  • Cutting board
  • Spoon for basting
  • Measuring cups and spoons

Method
 

  1. Pat the salmon fillets completely dry with a paper towel. Season both sides generously with salt and pepper. In a small bowl, whisk together the honey, low-sodium soy sauce, and apple cider vinegar. Set aside.
  2. Place a large skillet over medium-high heat and add the oil. Once the oil is hot and shimmering, carefully place the salmon fillets in the pan, skin-side down if applicable. Sear undisturbed for 4-6 minutes, until the skin is golden-brown and crispy.
  3. Flip the salmon fillets over and immediately reduce the heat to medium. Add the minced garlic to the pan around the fish and sauté for 30-60 seconds until fragrant, being careful not to burn it.
  4. Pour the honey-soy glaze mixture into the pan. It will bubble immediately. Let it simmer for 1-2 minutes, continuously spooning the glaze over the salmon fillets (basting) until the sauce has thickened and the salmon is cooked through.
  5. Remove the pan from the heat. Transfer the salmon to serving plates, spoon any remaining glaze from the pan over the top, and garnish with toasted sesame seeds and sliced green onions. Serve immediately.

Notes

Cooking Tips: For the crispiest skin, ensure the salmon is patted completely dry before seasoning. Avoid overcooking; the salmon is done when it flakes easily with a fork or reaches an internal temperature of 140-145°F. Add the glaze at the end over medium heat to prevent the honey and garlic from burning.
Variations & Substitutions: Maple syrup can be used in place of honey. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. A squeeze of fresh lemon or lime juice can be substituted for apple cider vinegar. For a spicy kick, add a pinch of red pepper flakes to the glaze.
Flavor Boosts: For extra depth, add 1 teaspoon of freshly grated ginger along with the garlic. For a richer flavor, brown 1 tablespoon of butter in the pan before adding the salmon.
Serving Suggestions: This salmon pairs perfectly with fluffy steamed rice, quinoa, roasted broccoli, or crisp-tender asparagus.