Honey Garlic Salmon (5 Ingredients, 15 Minutes)

Name: Honey Garlic Salmon (5 Ingredients, 15 Minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Western
Ingredients: 4 tbsp honey; 2 tbsp soy sauce (all purpose or light soy sauce); 1 tbsp white vinegar ((or sub with any other vinegar except balsamic)); 1 large garlic clove (or 2 small) (, minced); 2 salmon or trout fillets, skinless ((6oz / 200g each)); Olive oil; Salt and pepper; Sesame seeds; Finely sliced chives or shallots/scallions

Honey Garlic Salmon is a 15-minute pan-seared dish with skinless fillets glazed in a tangy-sweet sauce of honey, soy, garlic, and vinegar. The quick cooking time and minimal ingredient count make it ideal for weeknight dinners without sacrificing restaurant-quality flavor.

🌍Western 🥗Pescatarian 🏷️Honey garlic salmon 🏷️Quick salmon recipe

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

4 tbsp honey
2 tbsp soy sauce (all purpose or light soy sauce)
1 tbsp white vinegar ((or sub with any other vinegar except balsamic))
1 large garlic clove (or 2 small) (, minced)
2 salmon or trout fillets, skinless ((6oz / 200g each))
Olive oil
Salt and pepper
Sesame seeds
Finely sliced chives or shallots/scallions

9 Ingredients

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Instructions

1
Take salmon out of the fridge 20 minutes before cooking. Pat salmon skin dry with a paper towel and sprinkle with salt and pepper.
2
Whisk together the Sauce ingredients in a small bowl.
3
Drizzle oil in a non stick fry pan and heat over medium high heat (or just under, if your stove runs hot). Place salmon in the pan, and cook the first side for 3 - 4 minutes until golden. Turn, then cook the other side for 2 - 3 minutes or until golden.
4
Pour Sauce over salmon. Cook for 1 minute or until it starts to thicken slightly. Check the side of the salmon to tell how cooked through the middle is - I like mine medium rare inside. (Note 1). If Sauce thickens too much before your salmon is cooked to your taste, just add water 1 tbsp at a time.
5
Remove onto serving plates.
6
Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.

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Tips & Notes

Pro tips

Pat salmon dry with paper towels before cooking to ensure a proper sear and better glaze adhesion.
Don't move the fillets while they cook—let them sit undisturbed for 4-5 minutes to develop a golden crust.
Add the glaze in the final 2-3 minutes of cooking to prevent the honey from burning; the residual heat will caramelize it gently.
Mince garlic finely so it distributes evenly in the sauce and cooks without becoming bitter.

Substitutions

Soy sauce → tamari (gluten-free option)
White vinegar → rice vinegar or apple cider vinegar (avoid balsamic; too thick and sweet)
Honey → maple syrup or agave (use same amount; flavor will shift slightly)
Sesame seeds → crushed pistachios or toasted almonds (for garnish texture)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5-7 minutes, or eat cold over salad.

Common Questions

Can I use skin-on salmon instead of skinless?

Yes. Cook skin-side down first for 4-5 minutes to crisp, then flip and glaze. Skin adds richness and helps fillets hold together.

How do I know when the salmon is cooked through?

It's done when the flesh flakes easily with a fork and reaches 145°F (63°C) internally. Avoid overcooking or it will dry out.

Can I substitute trout with another fish?

Yes. Cod, halibut, or sea bass work well. Adjust cooking time based on thickness—thinner fillets need 10-12 minutes, thicker ones 14-16.

Can I make the glaze ahead of time?

Yes. Mix honey, soy sauce, vinegar, and minced garlic up to 24 hours ahead. Store in an airtight container in the fridge and bring to room temperature before cooking.