Honey Garlic Salmon

About this recipe

Honey Garlic Salmon is a 20-minute dinner built on a sticky, savory glaze of honey, soy sauce, garlic, and rice vinegar. Searing the fillets first gives them a golden crust, and the glaze thickens in the pan as they finish cooking. Serve over rice with steamed broccoli or green beans.

Ingredients

• 4 salmon fillets (about 6 oz each), skin on or off
• 3 tbsp honey
• 3 tbsp low-sodium soy sauce (use tamari for gluten-free)
• 3 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced, for serving
• 1 tsp sesame seeds, for serving

Instructions

1. 1Whisk honey, soy sauce, garlic, rice vinegar, and red pepper flakes together in a small bowl.
2. 2Pat salmon dry and season lightly with salt and pepper.
3. 3Heat olive oil in a large skillet over medium-high heat. Add salmon skin-side up and sear 4 minutes, until golden.
4. 4Flip the salmon, pour the honey-garlic sauce over the top, and reduce heat to medium.
5. 5Cook 5-6 more minutes, spooning the sauce over the fillets as it thickens, until the salmon flakes easily and reaches 145°F.
6. 6Plate the salmon, spoon the remaining glaze over top, and finish with green onions and sesame seeds.

Tips for the best results

• Pat the salmon dry before searing. Moisture on the surface keeps it from browning.
• Don't move the fillets while they sear. Leave them alone for the full 4 minutes so they release from the pan easily.
• Lower the heat when you add the sauce. Honey burns quickly over high heat, so keep it at medium and keep spooning the glaze over the fish.
• Salmon is done at 145°F, or when it flakes easily with a fork. It keeps cooking slightly off the heat, so don't overdo it.

Swaps and variations

• Use tamari instead of soy sauce for a gluten-free version, as listed in the ingredients.
• Add a teaspoon of grated fresh ginger or a squeeze of lime to the sauce.
• For more heat, add a little sriracha or extra red pepper flakes.

Storing and reheating

Refrigerate leftovers within 2 hours and eat within 3 days. Reheat gently in a low oven or in the microwave at reduced power so the salmon doesn't dry out, or flake it cold over a salad or rice bowl.