Honey Garlic Salmon in 20 Minutes
Crisp-edged salmon fillets glazed in a sticky honey, garlic and soy sauce, all in one skillet. Dinner in 20 minutes with five pantry ingredients.
25% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 470
- Protein
- 36 g
- Per serving
- $4.81
Why this recipe works
This is the fastest dinner on the site. It is also the one people make most often once they try it, because the glaze works just as well on chicken thighs or tofu.
- Searing the salmon first, then glazing at the end, gives crisp edges without burning the honey.
- Pulling the salmon at 125°F leaves it moist and just flaky in the center.
- A knob of butter rounds out the glaze and makes it shine.
Ingredients
For the glaze
You will need
- 12-inch nonstick or well-seasoned skillet
- Fish spatula
Method
Tap a step number to mark it done.
Season
Pat the salmon dry and season with salt and pepper. Stir the honey, soy sauce, garlic and lemon juice together in a small bowl.
Sear the first side
Heat the oil in the skillet over medium-high heat. Lay the salmon in presentation-side down (skin-side up if it has skin) and cook without moving until a golden crust forms.
Flip
Turn the fillets and cook until the thickest part reaches 125°F (52°C) for medium.
Glaze
Lower the heat to medium-low, add the butter and the honey mixture, and spoon it over the salmon as it bubbles and thickens, about 1 minute. Do not walk away; honey burns quickly.
Serve
Serve immediately with the extra glaze spooned over, with rice and a green vegetable.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Let the salmon release on its own. If it sticks, it is not ready to flip.
- Salmon keeps cooking off the heat, so pull it a few degrees early.
- Leftovers are excellent cold, flaked over a salad or rice bowl the next day.
Nutrition per serving
470 calories
$4.81 estimated cost per serving
Where the calories come from
| Protein | 31% of calories | 36 g |
|---|---|---|
| Carbs | 13% of calories | 15 g |
| Fat | 56% of calories | 29 g |
| Fiber | 0 g | |
| Sodium | 670 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What temperature should salmon be cooked to?
The USDA recommends 145°F (63°C). Many cooks prefer 125°F (52°C) for moist, medium salmon; this is common practice with fresh, high-quality fish.
Can I bake it instead?
Yes. Bake at 400°F (200°C) for 10 to 12 minutes, then simmer the glaze in a small pan for 2 minutes and spoon it over.
Is this gluten-free?
Only if you use tamari or a gluten-free soy sauce. Regular soy sauce contains wheat.
