4.7 from 21 votes
Honey Garlic Salmon
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 316 kcal
Course:
Main Course
Cuisine:
American
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 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.