Description
This Easy Honey Garlic Salmon recipe delivers perfectly cooked salmon fillets coated in a sweet and savory honey garlic glaze. Prepared by pan-searing the salmon then finishing it in a hot oven, this dish balances smoky, citrusy, and hint-of-spice flavors for a quick and impressive meal ideal for busy weeknights or casual dinners.
Ingredients
Salmon and Seasonings
- 4 (6-ounce) skin-on salmon fillets
- 3/4 to 1 teaspoon kosher salt (divided)
- 1/4 teaspoon ground black pepper
- 1 1/4 teaspoons smoked paprika
- 1/8 teaspoon cayenne pepper
Honey Garlic Sauce
- 1/4 cup honey
- 3 tablespoons hot water
- 3 tablespoons freshly squeezed lemon juice
- 6 cloves minced garlic (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
Garnish
- Chopped fresh parsley or green onion (for serving)
- Lemon wedges (optional, for serving)
Instructions
- Preheat: Place a rack in the center of your oven and preheat it to 450 degrees F to ensure it’s ready for finishing the salmon.
- Dry the Salmon: Allow the salmon to rest at room temperature for 10 minutes, then pat it dry thoroughly on both sides using paper towels to help achieve a nice sear.
- Prepare the Sauce: In a small bowl or liquid measuring cup, whisk together honey, hot water, lemon juice, minced garlic, smoked paprika, 1/4 teaspoon salt, and cayenne pepper. Keep this mixture nearby for later use.
- Heat the Skillet: Place an ovenproof skillet (cast iron preferred) on medium-high heat. Choose a skillet just large enough for the salmon fillets to fit without crowding.
- Season the Salmon: Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper over the salmon fillets just before cooking.
- Sear the Salmon: Once the skillet is hot, add olive oil and swirl to coat. Place the salmon skin-side up (flesh side down) into the pan gently, moving the fillets away from you to avoid splatters. Sprinkle the skin side with an extra pinch of salt. Cook undisturbed for 4 minutes until browned and releasing easily from the pan.
- Flip and Baste: Use a thin spatula to carefully flip each fillet skin-side down. Turn off the heat, pour the honey garlic sauce over the salmon, and baste the top of the fillets with the sauce continuously for 1 minute.
- Bake the Salmon: Transfer the skillet to the preheated oven. Bake for about 4 to 5 minutes for 1-inch thick fillets or until salmon flakes easily and registers 145 degrees F internally. Adjust time depending on fillet thickness. Remove immediately once done and let rest briefly to finish cooking through carryover heat.
- Serve: Garnish the salmon with chopped parsley or green onions and optionally squeeze fresh lemon juice over the top. Serve hot with the pan sauce spooned generously over each fillet.
Notes
- Allowing salmon to come to room temperature before cooking helps it cook evenly.
- Patting fish dry is important for a good sear and prevents steaming.
- Using a cast iron skillet ensures excellent heat retention and a nice browning on the salmon.
- Do not overcrowd the pan; cook salmon in a single layer for best results.
- Monitor the internal temperature to avoid overcooking and drying out the salmon.
- If your salmon fillets are thicker or thinner than 1 inch, adjust baking time accordingly.
- Leftover sauce in the pan can be drizzled over the salmon for extra flavor.
- This recipe pairs well with steamed vegetables or a fresh green salad.
