Description
A quick and flavorful honey garlic salmon recipe featuring tender salmon fillets seared and baked with a sweet and savory glaze made from honey, soy sauce, and garlic.
Ingredients
- 1 pound salmon fillets, skin-on or off
- 1/2 tablespoon neutral oil (e.g., avocado oil) for searing
- Kosher salt and freshly ground black pepper to taste
- For the Honey Garlic Glaze:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 2 cloves garlic, grated or minced
- 1 teaspoon fresh grated ginger (optional)
- 1 tablespoon cornstarch
- 6 tablespoons water
- Optional garnishes: minced green onions, toasted sesame seeds
Instructions
- Remove salmon fillets from the refrigerator and let them sit at room temperature for 15-20 minutes to ensure even cooking. Pat the fillets dry with paper towels and season generously with kosher salt and black pepper.
- Prepare the honey garlic glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, olive oil, garlic powder, grated garlic, and grated ginger (if using) over medium heat. Bring to a gentle simmer.
- In a separate small bowl, whisk together cornstarch and water to create a slurry. Slowly whisk this slurry into the simmering sauce. Continue to cook, stirring, for about 1 minute until the sauce thickens to a glaze consistency. Remove from heat.
- Heat a large oven-safe skillet (e.g., cast iron) over high heat. Add the neutral oil. Once shimmering, place the salmon fillets skin-side down (if skin-on) and sear for 3-4 minutes until the skin is crispy and golden.
- Carefully flip the salmon fillets. Brush the top of each fillet generously with a few tablespoons of the prepared honey garlic glaze.
- Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 3-5 minutes, or until the internal temperature of the thickest part of the salmon reaches 125-130°F (52-54°C). The salmon will continue to cook as it rests.
- Remove salmon from the oven. Spoon additional glaze over the fillets. Garnish with minced green onions or toasted sesame seeds if desired. Serve immediately.
Notes
- For gluten-free version, use tamari instead of soy sauce.
- Ginger is optional but adds a fresh kick to the glaze.
- Ensure salmon reaches safe internal temperature to avoid undercooking.
- Leftovers can be stored in the fridge for up to 2 days.