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Honey Garlic Salmon

The BEST honey garlic salmon recipe. Ready in 20 minutes, this easy, healthy baked glazed salmon is a favorite for busy weeknights. So good!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 379 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 (6-ounce) skin-on salmon fillets
  • ¼ cup honey
  • 3 tablespoons hot water
  • 3 tablespoons freshly squeezed lemon juice
  • 6 cloves minced garlic  about 2 tablespoons
  • 1 ¼ teaspoons smoked paprika
  • ¾ to 1 teaspoon kosher salt divided
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon ground black pepper
  • Chopped fresh parsley or green onion for serving
  • Lemon wedges optional, for serving

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat the oven to 450 degrees F.
  2. Let the salmon rest at room temperature for 10 minutes. With paper towels, pat it dry on both sides.
  3. In a small mixing bowl or liquid measuring cup, whisk together the honey, hot water, lemon juice, garlic, smoked paprika, ¼ teaspoon salt, and cayenne pepper. Keep near the stove.
  4. Heat an ovenproof skillet (cast iron is ideal) just large enough to hold the salmon comfortably over medium high—you don't want the salmon to overlap, but you also don't want there to be too much extra room around the salmon or the sauce may burn.
  5. Sprinkle the salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper (wait to season the fish until just before adding it to the pan).
  6. Once the skillet is hot, add the olive oil. Swirl to coat the pan, then add the salmon, skin-side up/flesh side down. When lowering the fish into the pan, move it in a direction away from you so that you aren’t splattered with oil. Sprinkle the skin side of the fish with a generous pinch of additional salt.
  7. Cook the salmon for 4 minutes without disturbing it, until it is browned and releases easily from the pan. With a thin spatula (a fish spatula is perfect), carefully turn over each fillet. Turn off the heat.
  8. Pour the honey mixture over the salmon fillets. With a spoon, baste the top of the fish with the sauce for 1 minute.
  9. Transfer the skillet to the oven. Bake until the salmon flakes easily with a fork, about 4 to 5 more minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees F, I remove the salmon to a plate then cover it and let it rest a few minutes so the carryover cooking finishes the job).
  10. Sprinkle the salmon with parsley or green onion and squeeze additional lemon over the top if you like. Enjoy hot with more pan sauce spooned over the top.

Notes

  • INGREDIENT NOTE: If your honey starts to get very dark, don't panic! It is just the sugar caramelizing, and your fish should not taste burned. If this happens, it may be that your skillet is too large (so the honey cooks more quickly) or too hot. Take it as a learning for next time and enjoy your salmon.
  • TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days.
  • TO REHEAT: Honey garlic salmon can be very gently reheated in a skillet over medium-low heat.

Nutrition Information

Serving 1(of 4) Calories 379kcal (19%) Carbohydrates 20g (7%) Protein 34g (68%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 94mg (31%) Potassium 889mg (25%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 404IU (8%) Vitamin C 6mg (7%) Calcium 32mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 379

% Daily Value*

Serving 1(of 4)
Calories 379kcal 19%
Carbohydrates 20g 7%
Protein 34g 68%
Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 94mg 31%
Potassium 889mg 19%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 404IU 8%
Vitamin C 6mg 7%
Calcium 32mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.