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Sticky honey garlic salmon with sesame seeds and green onions on a bed of rice.

Sticky Honey Garlic Salmon Skillet

This restaurant-worthy dish delivers perfectly seared salmon fillets coated in a glossy, sweet, savory, and garlicky glaze. Ready in under 30 minutes using just one skillet, it's a simple yet spectacular meal for any busy weeknight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 ounces each
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 tablespoon avocado oil or olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/3 cup honey
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar or lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • Sliced green onions, for garnish optional
  • Sesame seeds, for garnish optional
  • Red pepper flakes, for garnish optional

Equipment

  • Large non-stick or well-seasoned skillet
  • Thin spatula
  • Paper towels
  • Whisk
  • Small bowl
  • Measuring spoons and cups
  • Cutting board
  • Chef's knife

Method
 

  1. Remove salmon from fridge 10 minutes before cooking. Pat fillets completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Place salmon in the pan, skin-side down if applicable. Cook undisturbed for 4-5 minutes until a golden crust forms.
  3. Carefully flip the salmon fillets. Cook on the second side for 1-2 minutes until opaque and flaky. Transfer salmon to a clean plate.
  4. Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and sauté for 30-60 seconds until fragrant.
  5. Pour in honey, soy sauce, and rice vinegar. Whisk together and bring to a simmer.
  6. In a small bowl, whisk cornstarch and water to create a slurry. While whisking the simmering sauce, drizzle in the slurry. Simmer for 1-2 minutes, whisking often, until the sauce thickens into a glossy glaze.
  7. Return the salmon fillets to the skillet, spooning the glaze over them. Let them warm through for 1 minute, basting with the sauce.
  8. Remove from heat. Garnish with green onions and sesame seeds. Serve immediately.

Notes

For the best sear, ensure salmon is patted completely dry. Do not overcrowd the skillet; cook in batches if needed. Watch garlic closely to prevent burning. Adjust glaze thickness by simmering longer to thicken or adding a splash of warm water to thin. For a spicy version, add 1-2 tsp sriracha to the sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet with a splash of water.