Description
Tender, flaky salmon fillets pan-seared to golden perfection and coated in an irresistible honey garlic glaze with soy sauce and fresh lemon. This quick and easy weeknight dinner is ready in just 20 minutes and tastes like restaurant-quality cuisine!
Ingredients
For the Honey Garlic Glaze:
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon crushed red pepper flakes (optional — for a little heat)
For the Salmon:
- 3 tablespoons extra-virgin olive oil, divided
- 4 salmon fillets (about 6 oz / ~170 g each), patted dry
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, minced
- 1 lemon, thinly sliced into rounds
Instructions
In a small bowl, whisk together the honey, soy sauce, fresh lemon juice, and red pepper flakes (if using) until well combined.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the pan is heating, pat your salmon fillets completely dry with paper towels. Once the oil is hot and shimmering (but not smoking), carefully add the salmon fillets skin-side up. Season the tops generously with kosher salt and freshly ground black pepper.
Let the salmon cook undisturbed — I mean it, don’t touch it! — for about 2–3 minutes until the flesh develops a deeply golden, crispy bottom. You’ll know it’s ready to flip when the salmon releases easily from the pan. Flip the fillets gently, then add the remaining 1 tablespoon of olive oil to the pan.
Now add the minced garlic to the pan around the salmon. Let it cook for about 1 minute until it becomes fragrant and starts to turn golden. Watch it carefully — you want fragrant, not burnt!
Pour your beautiful honey-soy-lemon glaze all over the salmon and tuck the lemon slices around and over the fillets. They’ll look so pretty! Reduce the heat to medium and let the sauce bubble away and reduce for about 3 minutes. Use a spoon to baste the salmon occasionally, spooning that gorgeous glaze over the top so every piece gets nicely coated.
Once the salmon is cooked through (it should flake easily with a fork) and the glaze has thickened to a sticky, glossy consistency, remove the pan from heat. Give each fillet one more generous spoonful of that glaze, making sure they’re all beautifully coated and glistening.
Transfer the salmon to serving plates, drizzle with any remaining glaze from the pan, and top with those caramelized lemon slices. Serve immediately while it’s hot and that glaze is at its most perfect sticky-sweet texture!
Notes
- Check for doneness: The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F. It should still be slightly pink in the very center — overcooked salmon is dry salmon!
- Don’t overcrowd the pan: If your skillet isn’t large enough for all four fillets with space between them, cook in two batches. Crowding creates steam and prevents that beautiful sear.
- Use low-sodium soy sauce: Regular soy sauce can make the glaze too salty, especially as it reduces and concentrates.
- Room temperature salmon cooks more evenly: Take your salmon out of the fridge 15 minutes before cooking if you have time.
- Swap the oil: If you don’t have olive oil, avocado oil or even butter works beautifully!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American