Honey Garlic Salmon
Honey Garlic Salmon is a delicious, easy-to-make dish featuring tender salmon fillets coated in a sweet and savory glaze. Perfect for a quick weeknight dinner or an impressive meal.
Ingredients
Main Ingredients
- 1.5 lbs salmon fillets 4-6 fillets, skin on or off
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes optional, for a kick
Garnish (Optional)
- 2 tbsp fresh parsley or cilantro, chopped
- 1 tbsp sesame seeds
Instructions
- Prepare Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- Make the Honey Garlic Sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
- Sear (Optional, for Crispy Skin): Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place salmon fillets skin-side down (if applicable) and sear for 2-3 minutes until the skin is crispy. If not searing, simply place salmon on the prepared baking sheet.
- Bake Salmon: Transfer the skillet (or baking sheet) to the preheated oven. Bake for 5 minutes. Remove from oven, brush generously with half of the honey garlic sauce. Return to oven and bake for another 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Glaze and Serve: For the last 2 minutes of cooking, brush the remaining sauce over the salmon and broil on high for 1-2 minutes until the sauce is slightly caramelized and bubbly. Keep a close eye on it to prevent burning. Garnish with chopped parsley or cilantro and sesame seeds, if desired. Serve immediately.
Notes
- Pat Dry Salmon: This is key to getting a good sear and preventing a mushy texture. Moisture causes steaming rather than searing.
- Don't Overcook: Salmon cooks quickly. Overcooking is the main reason salmon turns dry. Use a meat thermometer if unsure; 145°F (63°C) is perfect. **Why did my honey garlic salmon turn out dry?** Most likely, it was cooked too long or at too high a temperature without enough basting.
- Broil for Glaze: The final broil step is crucial for that beautiful, sticky, caramelized glaze. Just watch it closely, as honey can burn quickly.