My honey garlic salmon is an easy recipe to try for weeknight dinner! Salmon fillets are pan seared hot and quick to create a crunchy crust, then cooked in a flavorful honey, garlic, and shoyu marinade. Prepped and ready in under 30 minutes.
Honey Garlic Salmon
I have no shortage of salmon recipes to choose from — not only is it one of my family’s favorites, but it’s also very popular here in Hawai’i. It makes sense… there are tons of places to enjoy Japanese cuisine, known for its salmon dishes, and Alaska isn’t very far!
Today’s dish is all about simplicity. You only need a handful of ingredients to make honey garlic salmon, and the ones you’ll use are incredibly delicious when paired together. The sweet honey balances out the Japanese soy sauce, while the garlic highlights the natural savory flavors of salmon.
Put them all together and you’ve got yourself a flavorful main dish. And maybe best of all, it only requires a few minutes of prep work, and then about 10 minutes in the skillet to cook. It doesn’t get much better for a wholesome weeknight dinner!
Honey Garlic Salmon Key Ingredients
- Salmon. When choosing your salmon, opt for bright pink fillets without a noticeable fishy smell.
- Onion. You’ll start everything off by sautéing diced onions in Vegetable Oil — when sautéed they add a very subtle sweetness that complements the other ingredients wonderfully. You could use shallots or even some leeks instead.
- Honey. Adds sweetness (and stickiness!) to the sauce. Honey is a must if you want that signature honey garlic flavor, but you could also use maple syrup if that’s all you have.
- Garlic. Works so well with the salmon, honey, and Japanese soy sauce. Fresh is key here… I wouldn’t substitute with dried or powdered.
- Shoyu. An umami-packed Japanese soy sauce, shoyu balances out the sweetness of the sautéed onion and honey.
- Salt & Pepper. To lightly season the salmon before pan-frying.
How to make perfect Honey Garlic Salmon
Cook the onions. Place a large skillet over medium-high heat. Add the cooking oil and the onions, and cook until translucent and fragrant.
Pan-fry the salmon. Season the fillets with salt and pepper, then place them to the pan. Cook for 4-5 minutes on each side.
Make the quick marinade. Add the honey, shoyu, and garlic to a small bowl and mix until well combined. Introduce it to the skillet with the salmon when it has lightly browned.
Finish cooking the salmon. Let the sauce thicken in the skillet. When the salmon has reached an internal temperature of at least 145 degrees F, remove from heat. Serve immediately and enjoy!
Tips
- Prep ahead. This recipe moves very quickly once you get started, so prepping the ingredients in advance can be helpful! Chop the onion and garlic before you get started. You could also make the quick marinade ahead of time and store it in the fridge until you’re ready.
- Watch the heat closely. Cooking your salmon over medium-high is essential for getting a nice sear on the outside while keeping the inside moist. That said, be careful not to overcook the salmon — it can dry up fast.
- Check for doneness with a meat thermometer before you pull the fillets off the stove. Remember, it should reach an internal temperature of at least 145 degrees F. It should be firm to the touch and flake easily with a fork.
- Feel free to adjust the sauce. I typically let it simmer for around 3-4 minutes, but if you like it thicker, you can leave it for longer. And, if you make a mistake and it comes out too thick, thin it out with some water!
Frequently asked Questions about Honey Garlic Salmon
You don’t have to soak the salmon before cooking for this recipe. Some folks swear by “wet brining” the fish in salt water first to keep it moist, but I don’t find it necessary here. I prefer to cook the filets hot and quick — they come out juicy without the need for soaking.
Yes! If you don’t have access to fresh, salmon frozen will work. I suggest letting it thaw completely overnight in the fridge first to ensure it cooks evenly. You’ll also want to pat the fillets dry to remove excess moisture.
It’s a really versatile main dish! I usually serve this recipe with a grain like Instant Pot coconut rice or quinoa, and some roasted vegetables or sweet potato fries.
Leftovers (heated or not) also taste great in a sandwich, wrap, or on top of a salad!
Other Great Salmon Recipes
- Spicy Salmon Poke
- Furikake Salmon
- Air Fryer Teriyaki Salmon
- Hawaiian Lomi Lomi Salmon Recipe
- Miso Salmon Burger Recipe
Honey Garlic Salmon
Equipment
- 2 tablespoon oil½ round onion, diced2 pounds salmon filet½ teaspoon pepper½ teaspoon salt½ cup honey½ cup shoyu4 cloves garlic, diced
Ingredients
Instructions
- Set a large skillet over medium high heat. Add cooking oil of choice and onions. Cook the onions until translucent and fragrant.
- Season the salmon with salt and pepper. Add the salmon to the pan and cook until lightly browned and an internal temperature of at least 145F, about 4-5 minutes on each side, flipping halfway through.
- While the salmon is cooking you can prepare the marinade. To a small bowl add honey, shoyu, and garlic. Stir until well combined.
- Once the salmon has lightly browned, pour the sauce into the skillet and continue cooking until the sauce has thickened and the salmon has reached a safe internal temperature of 145F. ENJOY!
Notes
Tips
- Prep ahead. This recipe moves very quickly once you get started, so prepping the ingredients in advance can be helpful! Chop the onion and garlic before you get started. You could also make the quick marinade ahead of time and store it in the fridge until you’re ready.
- Watch the heat closely. Cooking your salmon over medium-high is essential for getting a nice sear on the outside while keeping the inside moist. That said, be careful not to overcook the salmon — it can dry up fast.
- Check for doneness with a meat thermometer before you pull the filets off the stove. Remember, it should reach an internal temperature of at least 145 degrees F. It should be firm to the touch and flake easily with a fork.
- Feel free to adjust the sauce. I typically let it simmer for around 3-4 minutes, but if you like it thicker, you can leave it for longer. And, if you make a mistake and it comes out too thick, thin it out with some water!
Nutrition
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