Honey Garlic Salmon

Name: Honey Garlic Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 3-4 salmon filets; 3/4 teaspoon paprika; 3/4 teaspoon kosher salt; 10-12 cranks fresh-ground black pepper; 1/4 cup honey; 2 tablespoons soy sauce; 1 tablespoon apple cider vinegar; 1-2 garlic cloves; 2 tablespoons olive oil; parsley

User Reviews

4.7

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4
Calories
316 kcal
Course
Main Course
Cuisine
American

Honey Garlic Salmon

Eric Kelley

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Tender salmon coated in an irresistible, 4-ingredient, sweet and savory sauce. This is a healthy dinner that comes together in less than 20 minutes!

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Ingredients

Servings

3-4 salmon filets
3/4 teaspoon paprika
3/4 teaspoon kosher salt
10-12 cranks fresh-ground black pepper
1/4 cup honey
2 tablespoons soy sauce low-sodium preferred
1 tablespoon apple cider vinegar
1-2 garlic cloves minced
2 tablespoons olive oil
parsley fresh or dried, for an optional garnish

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Instructions

Pat salmon dry and sprinkle on one side with paprika, salt, and pepper. (If the salmon has skin, season the skinless side.)
Whisk together honey, soy sauce, vinegar, and garlic in a small bowl or liquid measuring cup; set aside.
Warm olive oil in a large skillet over medium-high heat. When hot, add salmon to the pan, with the unseasoned side down, and cook for 3-4 minutes. Test the salmon; when the bottoms release fairly easily from the pan, it’s ready to flip. Turn each filet over, and cook for an additional 1-2 minutes.
When salmon is nearly done, pour sauce evenly on top. Let the sauce bubble for about 1 minute, while drizzling spoonfuls from the bottom of the skillet over the salmon. Remove from the heat, sprinkle with parsley, if desired, and serve right away.

Notes

If possible, it’s helpful to remove salmon from the fridge and let it rest at room temperature for 15-20 minutes prior to cooking. This helps it cook more evenly and release more easily from the pan after cooking on the first side.
There are several ways to tell when salmon is done: the color will change from translucent, raw red, to a more opaque pink, and it will flake easily when pressed gently with a fork or your finger—this means that it separates easily along the white lines that criss-cross the filet, which are strips of fat. The FDA recommends cooking salmon to an internal temperature of 145 degrees F.
Keep in mind that the salmon may continue to cook briefly after you remove it from the heat, particularly if using a cast-iron skillet or other cookware that holds heat very well.

Nutrition Information

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Serving 1serving Calories 316kcal (16%) Carbohydrates 18g (6%) Protein 26g (52%) Fat 15g (23%) Saturated Fat 2g (10%) Cholesterol 70mg (23%) Sodium 996mg (42%) Potassium 655mg (19%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 236IU (5%) Vitamin C 1mg (1%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 316 kcal

% Daily Value*

Serving	1serving
Calories	316kcal	16%
Carbohydrates	18g	6%
Protein	26g	52%
Fat	15g	23%
Saturated Fat	2g	10%
Cholesterol	70mg	23%
Sodium	996mg	42%
Potassium	655mg	14%
Fiber	1g	4%
Sugar	18g	36%
Vitamin A	236IU	5%
Vitamin C	1mg	1%
Calcium	15mg	2%
Iron	1mg	6%