Honey Garlic Salmon Fillet Recipe Glazed Fish
There are some meals that just hit the right spot every single time, and for me, this Honey Garlic Salmon Fillet Recipe is one of them. It’s the kind of dinner we turn to on a busy Tuesday night when we want something nourishing and flavourful without spending hours in the kitchen. I make this at least once a fortnight – it’s become a staple in our home because it delivers so much with such little fuss. The magic is in the sauce: a simple but perfectly balanced combination of sweet honey, pungent garlic, and savoury soy sauce that transforms a simple salmon fillet into something truly special.
What we’re aiming for here is that beautiful contrast in textures and tastes. The salmon becomes wonderfully tender and flaky under the heat, soaking up all that glorious sauce. The glaze itself reduces down to a sticky, syrupy consistency that clings to the fish, caramelising slightly at the edges for an extra depth of flavour. This isn’t just about pouring a sauce over fish; it’s about creating a cohesive dish where every element works together.
This recipe is ideal for anyone looking for a satisfying weeknight meal that feels a bit more elevated than your usual fare. It’s also a great one to have up your sleeve for a casual dinner with friends. It always gets compliments, and people are often surprised at how straightforward it is to prepare. Paired with some simple steamed greens and fluffy rice, it’s a complete, well-rounded meal that comes together in about 25 minutes.
Recipe Overview
This honey garlic salmon recipe involves pan-searing salmon fillets until the skin is crisp and the flesh is just cooked through. The star of the show is the four-ingredient sauce, which we make in the same pan to pick up all the delicious, savoury bits left behind by the salmon. I’ve tested this with both runny and set honey, and runny honey definitely mixes into the sauce more smoothly from the start, saving you a bit of whisking time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Honey Garlic Salmon Fillet Recipe
- That Irresistible Glaze: The balance is what makes it. The sweetness of the honey is cut by the saltiness of the soy sauce and the sharp bite of fresh garlic, creating a sticky, savoury-sweet coating that caramelises beautifully on the salmon.
- Ready in Under 30 Minutes: From start to finish, you can have this beautiful meal on the table in about 25 minutes, making it a brilliant choice for those evenings when you’re short on time but not willing to compromise on flavour.
- Flexible and Forgiving: You can easily adjust the sauce to your liking. Fancy a bit of heat? Add a pinch of chilli flakes. Prefer it a bit more zesty? A squeeze of lime or lemon juice at the end works wonders. It’s a great base to experiment with.
- Works Beautifully for Any Occasion: It’s refined enough for a date night in, yet simple enough for a family dinner. It’s one of those recipes that fits seamlessly into any situation.
- Family Tested and Approved: This is one of those rare dishes that my entire family agrees on. Even my youngest, who can be a bit fussy with fish, always asks for seconds of this honey garlic salmon.
Ingredients You’ll Need
For this recipe, using good quality salmon fillets makes a noticeable difference. Look for centre-cut fillets with the skin on, as the skin protects the flesh from overcooking and gets wonderfully crisp. I prefer using a light soy sauce like Kikkoman for its balanced saltiness, but a tamari would also work well if you need a gluten-free option.
- 4 salmon fillets (about 170g each), skin-on
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 80ml honey (runny honey is best)
- 60ml light soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1/2 tsp fresh ginger, grated (optional)
- Salt and freshly ground black pepper
- 1 tbsp fresh parsley or chives, finely chopped (for garnish)
- 1 tsp sesame seeds (for garnish)
Marcus’s Tip: Make sure your garlic is finely minced or grated. This helps it dissolve into the sauce and distribute its flavour evenly without leaving chunky, bitter bits. A garlic press is your best friend here.
How to Make This Honey Garlic Salmon Fillet Recipe
The whole process happens in one pan, which is one of my favourite things about this recipe. The key is to get a good sear on the salmon first before introducing the sauce, which can burn if added too early.
- Prepare the Salmon: Take the salmon fillets out of the fridge about 15 minutes before cooking. Pat them completely dry with a paper towel – this is crucial for getting that lovely crisp skin. Season both sides generously with salt and freshly ground black pepper.
- Sear the Salmon: Heat the olive oil in a large, non-stick frying pan over a medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down. Cook for 5-6 minutes, pressing down gently on the fillets for the first minute to ensure the skin makes full contact with the pan. You’re looking for the skin to be golden and very crisp.
- Flip and Cook: Flip the fillets over and cook for another 2-4 minutes on the flesh side, depending on the thickness of your fillets. The salmon should be almost cooked through. Remove the salmon from the pan and set it aside on a plate.
- Start the Sauce: Reduce the heat to medium-low. Add the butter to the same pan. Once it has melted, add the minced garlic (and ginger, if using) and cook for about 30 seconds until fragrant. Be careful not to let the garlic burn.
- Combine Sauce Ingredients: Pour in the honey, soy sauce, and rice vinegar. Stir everything together, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 1-2 minutes, until it has thickened slightly. What works best for me is watching for the bubbles to become larger and slower.
- Glaze the Salmon: Return the salmon fillets to the pan, skin-side up. Spoon the honey garlic sauce over the top of each fillet, making sure they are well coated. Let them cook in the sauce for another minute or two, allowing the glaze to fully coat the fish.
- Garnish and Serve: Remove the pan from the heat. Garnish the salmon with fresh chopped parsley or chives and a sprinkle of sesame seeds. Serve immediately with the extra sauce from the pan drizzled over the top.
Tips From My Kitchen
- Pan Temperature is Key: Don’t add the salmon to a cold pan. A medium-high heat ensures the skin sears and crisps up immediately instead of sticking and turning soggy. You should hear a distinct sizzle when the fish hits the pan.
- The Secret to a Perfect Glaze: I learned that you shouldn’t let the sauce reduce for too long before adding the salmon back in. It will continue to thicken as it cools. If it gets too thick in the pan, it can become overly sticky and difficult to spoon over the fish.
- Make-Ahead Sauce: The honey garlic sauce can be mixed together up to 2 days in advance. Just whisk all the sauce ingredients in a jar and store it in the fridge. This makes the cooking process even faster on the day.
- Storing Leftovers: If you have any leftovers, store the honey garlic salmon in an airtight container in the fridge for up to 2 days. It reheats surprisingly well in the microwave at 50% power, or you can flake it cold over a salad.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Sharp knife and cutting board
- Small bowl or jug for mixing the sauce
- Fish slice or spatula
- Garlic press (optional, but recommended)
Common Mistakes to Avoid
- Overcrowding the Pan: Don’t try to squeeze too many fillets into the pan at once. Cooking in batches if necessary ensures each salmon fillet has enough space to sear properly, rather than steam. This is essential for achieving crispy skin.
- Burning the Garlic: The heat must be turned down to medium-low before you add the garlic. Minced garlic can burn in a matter of seconds on high heat, which will make your entire sauce bitter.
- Overcooking the Salmon: Salmon cooks quickly and can go from perfectly flaky to dry and chalky in a minute. A good indicator of doneness is when it flakes easily with a fork. For extra precision, you can check the internal temperature; the Food Standards Agency (FSA) advises cooking fish until it’s steaming hot and cooked all the way through. I aim for an internal temperature of around 60-62°C.
Delicious Variations to Try
While this honey garlic salmon fillet recipe is fantastic as is, it’s also a wonderful canvas for a few simple tweaks. Here are some ideas we’ve enjoyed:
- Spicy Honey Garlic Salmon: Add 1/2 teaspoon of red chilli flakes or a teaspoon of sriracha to the sauce for a welcome kick of heat that cuts through the sweetness.
- Lemony Herb Version: Add the zest and juice of half a lemon to the sauce at the very end and swap the parsley for fresh dill. This gives it a brighter, more zesty character.
- Different Protein: This glaze works beautifully with other proteins. Try it with chicken thighs (you’ll need to adjust the cooking time), prawns, or even firm tofu for a vegetarian option.
What to Serve With This Honey Garlic Salmon
This salmon pairs well with so many things, making it a versatile main dish. For a well-rounded meal, here are a few of my go-to pairings:
- Steamed Asparagus or Tenderstem Broccoli: The fresh, clean taste of simple green vegetables provides a great contrast to the rich, sticky glaze of the salmon.
- Fluffy Basmati Rice: It’s perfect for soaking up every last drop of that delicious honey garlic sauce from the pan. Quinoa or noodles would also work well.
- A Crisp White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio complements the sweet and savoury notes of the dish without overpowering it.
If you’re looking for another fantastic one-pan dinner idea, my Creamy Chicken And Rice Recipe One Pot Meal is another family favourite that saves on washing up!
Frequently Asked Questions
Honey Garlic Salmon Fillet Recipe
Ingredients
Method
- Prepare the Salmon: Take the salmon fillets out of the fridge about 15 minutes before cooking. Pat them completely dry with a paper towel – this is crucial for getting that lovely crisp skin. Season both sides generously with salt and freshly ground black pepper.
- Sear the Salmon: Heat the olive oil in a large, non-stick frying pan over a medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down. Cook for 5-6 minutes, pressing down gently on the fillets for the first minute to ensure the skin makes full contact with the pan. You're looking for the skin to be golden and very crisp.
- Flip and Cook: Flip the fillets over and cook for another 2-4 minutes on the flesh side, depending on the thickness of your fillets. The salmon should be almost cooked through. Remove the salmon from the pan and set it aside on a plate.
- Start the Sauce: Reduce the heat to medium-low. Add the butter to the same pan. Once it has melted, add the minced garlic (and ginger, if using) and cook for about 30 seconds until fragrant. Be careful not to let the garlic burn.
- Combine Sauce Ingredients: Pour in the honey, soy sauce, and rice vinegar. Stir everything together, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 1-2 minutes, until it has thickened slightly. What works best for me is watching for the bubbles to become larger and slower.
- Glaze the Salmon: Return the salmon fillets to the pan, skin-side up. Spoon the honey garlic sauce over the top of each fillet, making sure they are well coated. Let them cook in the sauce for another minute or two, allowing the glaze to fully coat the fish.
- Garnish and Serve: Remove the pan from the heat. Garnish the salmon with fresh chopped parsley or chives and a sprinkle of sesame seeds. Serve immediately with the extra sauce from the pan drizzled over the top.
Notes
I really hope you give this Honey Garlic Salmon Fillet Recipe a try. It’s a testament to how a few simple ingredients can come together to create something truly satisfying. After your meal, why not try my favourite zesty Lemon Crumb Bars Recipe for dessert? Let me know how you get on in the comments below – I love hearing about your experiences in the kitchen!
