Description
A quick and flavorful one-pan salmon dish featuring tender, flaky fillets coated in a sweet and savory honey-garlic glaze.
Ingredients
- 4 salmon fillets (about 150–180 g each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup (60 ml) honey
- 3 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon chili flakes (optional)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
- Lemon slices, for serving
Instructions
- Pat the salmon fillets dry and season lightly with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4–5 minutes until the skin is crispy.
- Flip the salmon carefully and cook for another 3–4 minutes until almost done. Remove from the skillet and set aside.
- Reduce the heat slightly and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant.
- Add the honey, soy sauce, and lemon juice. Stir well and simmer for 2–3 minutes until the sauce thickens slightly.
- Return the salmon to the skillet and spoon the sauce over the fillets. Cook for 1–2 minutes more so the salmon absorbs the flavors.
- Garnish with chopped parsley and serve with lemon slices.
Notes
- Add 1 teaspoon grated ginger to the sauce for extra depth of flavor.
- Increase the chili flakes or add a little sriracha for more heat.
- Use tamari instead of soy sauce for a gluten-free variation.
- For a lighter version, reduce the honey slightly and add more lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of water or extra sauce to keep the salmon moist.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 430
- Sugar: 18 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 37 g
- Cholesterol: 95 mg
