Honey Garlic Salmon Delight (Print version)

Salmon fillets glazed with sweet honey garlic sauce, perfect with steamed rice and vegetables.

# What you’ll need:

→ Fish

01 - 4 salmon fillets (5.3 oz each), skin-on or skinless
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Sauce

04 - 3 tablespoons honey
05 - 3 tablespoons soy sauce or tamari (for gluten-free)
06 - 4 cloves garlic, finely minced
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon water

→ For Cooking

09 - 2 tablespoons olive oil or unsalted butter

→ For Serving (optional)

10 - Steamed rice
11 - Steamed or sautéed seasonal vegetables
12 - Sliced green onions
13 - Sesame seeds

# Steps:

01 - Pat the salmon fillets dry and season both sides with salt and freshly ground black pepper.
02 - In a small bowl, whisk together honey, soy sauce or tamari, minced garlic, fresh lemon juice, and water. Set aside.
03 - Heat olive oil or unsalted butter in a large nonstick skillet over medium-high heat.
04 - Place salmon fillets skin-side down if applicable in the pan. Cook for 3 to 4 minutes until the skin is golden and crisp.
05 - Turn the fillets over and cook for an additional 2 to 3 minutes on the other side.
06 - Reduce heat to medium-low. Pour the honey garlic sauce around and over the salmon fillets.
07 - Spoon the sauce over the fillets as it simmers, allowing it to thicken and glaze the salmon, approximately 2 to 3 minutes.
08 - Remove from heat once the salmon is cooked through with a glossy sauce. Serve immediately with steamed rice and vegetables, garnished with green onions and sesame seeds if desired.

# Cooking tips:

01 -
  • The sauce is ready in under two minutes and transforms simple salmon into something that tastes restaurant-quality.
  • It's flexible enough to make on a busy Tuesday but impressive enough to serve when people are coming over.
  • You'll have dinner on the table in 25 minutes from start to finish, no stress required.
02 -
  • Don't move the salmon around while it sears—patience with that initial sear is what separates a good result from a great one.
  • If your sauce seems too thin at the end, you can bump the heat up slightly for the last minute, but watch it carefully so it doesn't separate or burn.
  • Overcooked salmon becomes dry; if you're unsure, pull it from the heat slightly before it seems completely done, as carryover cooking will finish it.
03 -
  • Don't crowd the pan—if your skillet is small, cook the salmon in batches rather than squeezing them all in, because you need good heat contact for that crispy exterior.
  • Make the sauce before you start cooking the salmon so you can focus entirely on getting that sear right without distractions.
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