Crispy Honey Garlic Salmon (Printable)
Golden crispy salmon with sticky honey garlic glaze
# What You Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless, patted dry
02 - ½ teaspoon salt
03 - ¼ teaspoon freshly ground black pepper
→ Sauce
04 - ⅓ cup honey
05 - 3 tablespoons low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - ½ teaspoon crushed red pepper flakes (optional)
→ For Cooking
09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter (optional, for extra crispiness)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# How To Make It:
01 - Season salmon fillets on both sides with salt and pepper, ensuring even coverage for balanced flavor throughout.
02 - Whisk together honey, soy sauce, garlic, lemon juice, and red pepper flakes in a small bowl until well combined. Set aside for later use.
03 - Heat olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering but not smoking.
04 - Place salmon fillets in the hot pan skin-side up (or presentation-side down). Sear undisturbed for 4-5 minutes until a deep golden crust forms.
05 - Carefully flip the salmon and add butter to the pan. Cook for 3-4 minutes more until the salmon is nearly cooked through to your desired doneness.
06 - Pour the honey garlic sauce over the salmon. Allow it to bubble and thicken while spooning the glaze continuously over the fillets for 2-3 minutes until coated and glossy.
07 - Transfer salmon to serving plates, drizzling with any remaining sauce from the pan. Garnish generously with chopped parsley and accompany with fresh lemon wedges.
# Expert Suggestions:
01 -
- The honey garlic glaze transforms ordinary salmon into something that feels like a special occasion without any fancy techniques
- You get that perfect crispy skin without any complicated equipment or restaurant tricks
02 -
- Never move the salmon during that first sear or you will tear the developing crust and lose that satisfying crunch
- The sauce will look thin when you first pour it but it thickens quickly as it bubbles so do not walk away from the stove
03 -
- Room temperature salmon cooks more evenly so take it out of the fridge about 20 minutes before you plan to cook
- A super thin dusting of cornstarch on the salmon before searing creates next-level crispy skin