Honey Garlic Salmon
Let Me Tell You About This Honey Garlic Salmon
Honestly, Honey Garlic Salmon is one of those happy accidents that just, kinda, happened in our kitchen. I remember once I’d come home after a proper rotten day—rained on, sock soaked through, mood equally as damp. Salmon was on sale, and for some reason I just threw honey, garlic, and a dodgy splash of soy sauce over it before baking. And you know what? It turned out pretty spot on. Slightly charred, sticky, smelling equal parts indulgent and wholesome. Now it’s my rainy-day or can’t-think-of-anything-else dinner rescue. (My partner even asked if I was “borrowing these fish from a fancy restaurant” once, which—if only.)
Why You Might End Up Falling for This
I make this dish when I don’t want to mess about with endless steps or dirty five pans. My family goes slightly bonkers for this because it’s sweet, garlicky, and—here’s the secret—sticky sauces practically make people forgive everything else about dinner. When I’m feeling lazy, I’ll just toss the salmon on a baking tray with the sauce and call it a night. Also, if the kitchen’s already a tip, one more pan isn’t going to tip me over the edge (I mean, who still does all their washing up straightaway?). It took me ages to get the garlic just right, by the way—sometimes it’s too punchy, sometimes not enough, but honestly, even a little slip up and it’s still edible.
Ingredients (With Occasional Cheeky Substitutions)
- 4 salmon fillets (around a fist each—I’d say 600g give or take). I use skin-on: it goes kinda lovely and crispy. But skinless is fine if that’s all the shop’s got.
- 3 tbsp honey. If I’ve run out, maple syrup isn’t half bad either (especially the cheap store bottle, don’t stress about real Canadian stuff here).
- 3 garlic cloves, minced. Pre-minced is all right in a pinch—just don’t tell my grandmother, she’d have a fit.
- 2 tbsp soy sauce. I sometimes splash in tamari when I’m gluten-avoiding, or just regular cheapy soy, doesn’t matter.
- 1 tbsp lemon juice (fresh if I’m feeling posh, bottle if I’m not, which is most days).
- 1 tbsp olive oil (or plain old vegetable oil if that’s what you have; don’t overthink it).
- Pinch black pepper. Don’t bother with salt, the soy sauce does the job (unless you have a proper salt tooth like my uncle!).
- Optional: sesame seeds or chopped parsley for the top, if you’re feeling fancy. I sometimes sprinkle some chili flakes if I’m feeling reckless, too.
How I Go About It (Directions)
- Preheat the oven to 200°C (about 400°F). Or if you’ve only got a grill, that’ll work too—just keep a closer eye (I once properly cremated one fillet, so maybe don’t start a new episode of your show midway!).
- Lay out the salmon fillets in a baking dish. Not too snug—give them a bit of breathing room (fish deserves its personal space).
- In a smallish bowl, stir together honey, minced garlic, soy sauce, lemon juice, olive oil, and black pepper. Try not to lick the spoon yet. This is where I usually sneak a taste and sometimes realize it needs one more drop of lemon, or more garlic if I’m feeling bold.
- Pour the sauce (well, more like a syrup) over the salmon. Use a spoon to smoosh it around a bit so the fish is properly smothered.
- Pop it in the oven. Bake for about 12 to 15 minutes—thicker fillets need closer to 15. If the salmon flakes easily with a fork, you’re spot on. If not, just give it a few more minutes (I’ve undercooked it more than once, fish is forgiving!).
- Take it out and, if you’re feeling extra, switch the oven to grill/broil for a couple minutes to caramelize the top. Don’t walk away—this is honestly where I mess up most and things get more blackened than bronzed. (Seriously, keep an eye.)
- Sprinkle with sesame seeds or parsley if you like. Or not. No one will know.
Notes from Many Slightly-Messy Attempts
- The sauce sometimes separates or looks a bit strange halfway through. Ignore it. Once it’s finished, it all comes together, I promise.
- Actually, if you let the salmon rest just a couple minutes outside the oven, the juices sort of settle. It’s nicer than eating it straightaway.
- I’ve made this with frozen fillets (rushed dinner), and it’s not as lovely, but still tasty enough if you’re desperate. Let them thaw first, though—soggy sauce otherwise.
If You Fancy a Change: My Goofy Variations
- Once I swapped honey for brown sugar and it ended up more like honey garlic caramel salmon—way too sticky. Would not recommend for your dental health.
- Adding a spoonful of Sriracha or gochujang (Korean chili paste) to the sauce is ace for a mild heat.
- A splash of orange juice instead of lemon? Actually not half bad, especially with a few herbs.
- My friend tops this with crushed pistachios. I tried that and hoenstly, too much faff, but it did look nice.
What If I Don’t Own Fancy Gear?
I use a glass baking dish, but I’ve also bunged these fillets on a foil-lined tray in a pinch. No garlic press? Just chop it within an inch of its life. I tried using a grater once, and, well—let’s just say garlic under fingernails stays a while.
Stashing Leftovers (Or, You Know, Not)
If by total miracle you have any left, pop them in a sealed container in the fridge. Will keep for up to two days but, though honestly, in my house it never lasts more than a day! (It tastes, I reckon, even better cold on toast for next-morning breakfast, though that’s just me.)
How We Serve It—Little Family Quirks
Mashed potatoes are a classic for us, or rice when I’m feeling too lazy to peel spuds. Sometimes I bundle it with a crunchy green salad if it’s too warm to be mucking about boiling stuff. Lately, we just eat it out of the tray while standing around, which probably isn’t polite but who’s watching?
My Cautionary Lessons (Pro Tips!)
Once, I got impatient and cranked the heat up thinking it would cook faster. Result? Charred garlic and dry salmon; don’t do that. Best to take your time, let that sauce turn sticky and glossy. Also, totally worth trimming off little pin bones—I missed one once and it’s just an awkward dinner moment scrambling around your plate. Slow-ish and steady wins this race.
A Few FAQ Bits – Fished out of Actual Chats
- Can I cook this on the stove instead of in the oven? Yep, you can! I sometimes sear the salmon in a big pan, pour the sauce over, and simmer for about 6-8 minutes. You might want to flip halfway, though I always forget and it works out okay.
- Is there a way to make it less sweet? Sure thing. Just cut the honey to two tablespoons, or jazz up the lemon juice. Actually, I find it works better if you use a teaspoon of balsamic vinegar, too. Balances things out.
- What if I only have bottled lemon juice? Use it. It’s totally fine. I literally buy the biggest bottle I can get, and no one’s noticed. Go wild.
- Can I make this with chicken instead? Oh, funny you ask! I tried, and the result was… well, a bit bland? Maybe chicken just wants something else. If you do try, let me know how it actually works for you—could be I’m missing a trick.
- Will this work with other fish? Sure, cod or trout work. I had some tilapia once, and it sort of fell apart, but tasted good all the same. Just tweak the baking time depending on thickness. As a rule, if it flakes, it’s done.
For more sticky saucy fish adventures, I like the sweet soy salmon from BBC Good Food—it’s not the same, but I pinch ideas from there, too. Oh, if you want perfect rice for serving, Serious Eats has a foolproof guide. That’s where I finally learned not to panic if there’s a bit of crunch left (just let it steam).
If I’ve missed anything, or you want to swap stories about over-caramelized fish, drop us a comment. Cooking’s more fun when it’s a bit shambolic anyway, don’t you think?
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 3 tablespoons honey
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1Pat the salmon fillets dry with paper towels and season with salt and black pepper on both sides.
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2Heat olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and sear for 3-4 minutes until golden.
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3While the salmon cooks, whisk together honey, minced garlic, soy sauce, and lemon juice in a small bowl.
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4Flip salmon fillets and pour the honey garlic sauce over them. Cook for another 3-4 minutes, spooning sauce over the salmon until cooked through and glazed.
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5Remove pan from heat. Transfer salmon fillets onto plates, drizzle with the remaining sauce, and garnish with chopped fresh parsley if desired.
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6Serve immediately with your favorite side dishes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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