Classic Honey Garlic Salmon Fillet
This classic honey garlic salmon fillet recipe offers a delicious blend of sweet, savory, and tangy flavors. Perfect for a weeknight meal or special occasion, this dish can be prepared in the oven or on the stovetop.
Equipment
- Medium bowl
- Whisk
- Shallow dish
- Paper towels
- Baking sheet
- Parchment paper or foil
- Oven
- Large oven-safe skillet
- Small saucepan
Ingredients
Main Ingredients
- 1.5 lbs Salmon Fillets skin-on or skin-off, preferably wild-caught
- 1/2 cup Honey
- 4 cloves Garlic minced
- 1/4 cup Low-sodium Soy Sauce or Tamari for gluten-free
- 2 tbsp Rice Vinegar or white wine vinegar
- 1 tsp Toasted Sesame Oil
- 1 tbsp Fresh Ginger grated
- 1-2 tbsp Olive Oil
- Salt and Black Pepper to taste
Optional Garnish
- Sesame seeds
- chopped fresh parsley or cilantro
- lemon wedges
Instructions
Preparation
- In a medium bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, sesame oil, and grated ginger. Set aside ¼ cup for basting or finishing.
- Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
- Place salmon in a shallow dish, pour remaining honey garlic sauce over it, and marinate for 15-20 minutes at room temperature or up to 30 minutes in the refrigerator.
Cooking Methods
- For oven method, preheat oven to 400°F (200°C), line a baking sheet with parchment paper or foil, and lightly grease it.
- Place salmon fillets on the prepared baking sheet and bake for 12-18 minutes until cooked through. In the final 5 minutes, brush with the reserved glaze.
- For stovetop method, heat 1-2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Sear salmon skin-side down for 4-5 minutes until crispy, then flip, brush with reserved glaze, and cook for an additional 5-8 minutes.
Finishing Touches
- If not glazed during cooking, gently heat the remaining reserved glaze in a small saucepan until slightly reduced and shiny, then drizzle over the cooked salmon.
- Garnish with sesame seeds, fresh herbs, and a squeeze of fresh lemon juice, then serve immediately.
Notes
Do not marinate the salmon for too long, as the acidity in the sauce can begin to cook the fish. For best results, use wild-caught salmon. Adjust cooking times based on the thickness of your salmon fillets.