HONEY GARLIC GLAZED SALMON
Honey Garlic Glazed Salmon is a delightful dish that brings together the rich, buttery taste of salmon with a sweet and savoury glaze. The combination of honey, soy sauce and garlic creates a beautifully caramelised coating that enhances the natural flavour of the fish. A touch of olive oil ensures a perfectly seared crust while keeping the inside tender and flaky. This dish is not only delicious but also packed with essential nutrients, making it an excellent choice for a wholesome meal. Salmon is high in protein and omega-3 fatty acids, which support heart and brain health with minimal ingredients and quick preparation. This recipe is perfect for weeknight dinners or an elegant weekend meal. The fish is served with roasted vegetables, a fresh salad or steamed rice for a balanced, flavourful dish that is sure to impress.
RECIPE CATEGORY
Entrée, Lunch, Dinner
SERVING SIZE
1
CUISINE
Asian, Pacific Northwest, Fusion
PREPARATION/TECHNIQUES
Pan-Fry, Quick & Easy, 5 Ingredients or Less, Glaze
OCCASION/HOLIDAY
Dinner Party, Summer, Valentine’s Day, Easter, Thanksgiving, Christmas, New Year’s Eve, Family Gathering
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Protein, Low Carb, Quick & Easy, Wheat/Gluten-Free (if using gluten-free soy sauce)
DISH TYPE
Entrée, Main Course, Seafood
INGREDIENTS
There are the following ingredients for Honey Garlic Glazed Salmon:
- 100g salmon fillet
- ½ tsp honey
- ½ garlic clove, minced
- ½ tsp soy sauce
- ¼ tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 180 kcal
- Carbohydrates: 3g
- Protein: 22g
- Fat: 9g
- Fibre: 0g
- Sugar: 2g
- Sodium: 150mg
PREPARATION
- Prepare The Glaze: In a small bowl, mix honey, minced garlic, soy sauce and olive oil.
- Heat The Pan: Place a non-stick pan over medium flame and add a few drops of olive oil to prevent sticking.
- Sear The Salmon: Place the salmon fillet in the pan skin-side down. Cook for 3 minutes until golden. Flip and cook for another 2 minutes.
- Glaze The Fish: Reduce heat to low and pour the honey-garlic mixture over the salmon. Baste the fillet with the sauce for 1–2 minutes until it thickens.
- Serve Immediately: Remove from heat and drizzle any remaining glaze over the fish.
PREP TIME
5 minutes
COOKING TIME
7 minutes
TIPS
- Use Fresh Salmon: Fresh salmon has a better texture and flavour, but frozen works if properly thawed.
- Don’t Overcook: Salmon is best when slightly translucent in the centre. Overcooking makes it dry.
- Enhance The Glaze: Add a splash of lemon juice or rice vinegar for acidity.
- Crispy Skin Option: If keeping the skin arranged, press the fillet down when searing to crisp it up.
- Pair With A Side: Serve with quinoa, roasted asparagus or a simple cucumber salad.
- Try A Spicy Version: Add red pepper flakes or sriracha for a bit of heat.
VARIATIONS
- Ginger Honey Salmon: Add grated ginger for an extra flavour boost.
- Lemon Honey Glaze: Swap soy sauce for fresh lemon juice for a brighter taste.
- Baked Honey Garlic Salmon: Bake at 180°C (350°F) for 12–15 minutes instead of pan-frying.
- Sesame-Crusted Version: Sprinkle sesame seeds before cooking for added texture.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: Freeze uncooked salmon with glaze for up to 2 months. Thaw overnight before cooking.
- Make-Ahead: Prepare the glaze and marinate the salmon for up to 24 hours.