Description
This quick and easy crispy honey garlic salmon features perfectly seared salmon fillets with a golden crust, coated in a sticky, sweet-savory honey garlic glaze. Ready in just 20 minutes, it’s a weeknight dinner that delivers bold flavor and minimal cleanup.
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp cornstarch or arrowroot starch
- 2 tbsp olive oil or avocado oil
- 1/4 cup honey
- 2 tbsp soy sauce (low-sodium if preferred)
- 3–4 garlic cloves, minced
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp toasted sesame oil (optional)
- 1/2 tsp crushed red pepper flakes (optional)
- Fresh cilantro or parsley, chopped (for garnish, optional)
- Toasted sesame seeds (for garnish, optional)
- Lemon wedges (for serving, optional)
Instructions
- Remove the salmon fillets from the fridge and pat them dry thoroughly on all sides with paper towels. Season both sides generously with kosher salt and black pepper.
- Sprinkle the cornstarch (or arrowroot) evenly over the skin side of each fillet, pressing gently so it adheres. Flip and lightly dust the flesh side too.
- In a small bowl, whisk together the honey, soy sauce, minced garlic, vinegar, sesame oil, and red pepper flakes (if using). Set the sauce aside.
- Place a large nonstick skillet or cast iron pan over medium-high heat. Add the olive oil and let it get hot until shimmering.
- Carefully place the salmon fillets skin-side down in the hot pan. Don’t crowd them; work in batches if needed. Press gently to ensure full contact with the pan. Cook for 3–4 minutes, until the skin is deeply golden and crisp.
- Gently flip the salmon with a spatula. Cook the flesh side for another 2–3 minutes, until just cooked through and opaque. For thicker fillets, cover the pan for the last minute to help cook through without drying out.
- With the salmon still in the pan, pour the honey garlic sauce directly over the fillets. It will bubble and thicken quickly—spoon it over the tops so every bite gets that sticky glaze. Cook for 1–2 minutes, just until the sauce coats the salmon and is glossy. Remove from heat.
- Transfer the salmon to plates. Spoon extra sauce over the top. Sprinkle with chopped cilantro or parsley, toasted sesame seeds, and a squeeze of lemon if desired. Serve immediately.
Notes
For gluten-free, use tamari or coconut aminos instead of soy sauce. Patting the salmon dry is crucial for crispiness. If the sauce thickens too much, add a splash of water to loosen. For extra crunch, try dusting the salmon with finely crushed crackers instead of cornstarch. Serve immediately for best texture. Leftovers can be stored in the fridge for up to 2 days and reheated gently in a skillet or oven.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce (about 6 oz)
- Calories: 375
- Sugar: 15
- Sodium: 600
- Fat: 16
- Saturated Fat: 2.5
- Carbohydrates: 20
- Protein: 30
Keywords: crispy salmon, honey garlic salmon, easy salmon recipe, weeknight dinner, 20 minute meal, Asian salmon, pan-seared salmon, healthy salmon, gluten-free salmon, quick salmon recipe