Quick-Marinated Honey Garlic Salmon Filets

Honey garlic salmon fillet with bok choy and rice on plate.

5 from 1 review

Quick-Marinated Honey Garlic Salmon Filets

This boldly flavored Honey Garlic Salmon is a weeknight dinner life saver! It's got a sweet, slightly spicy sauce with honey, garlic, ginger, soy sauce, and a little vinegar. The best part? This easy salmon recipe can be on the table in just 20 minutes! Enjoy over rice with your favorite simple vegetable side dish, such as blistered string beans or sautéed bok choy. Dairy-free.

Prep10

Cook10

Total20

Pin Recipe Add as Preferred Source

Course: Dinner

Cuisine: Asian

Keyword: chef-tested dinner, elevated salmon recipe, honey garlic marinade, honey garlic sauce for seafood, salmon marinade, sweet and spicy salmon

Servings: servings

Calories: 212kcal

Author: Ari Laing

Equipment

Mixing bowl and whisk

Large stainless steel or cast iron skillet

Tongs or a fish spatula

Spoon or pastry brush

Ingredients

4 (6oz) salmon fillets skin on
1 tsp Kosher salt
¼ tsp freshly ground black pepper
⅓ cup honey
3 cloves garlic finely chopped, about 2-3 Tbsp
2 tsp ginger paste or a 1-inch piece of fresh ginger peeled and grated
2 Tbsp reduced-sodium soy sauce
1 Tbsp apple cider vinegar
2 Tbsp neutral oil such as grapeseed, avocado oil, or canola oil
2 Tbsp unsalted butter
2 scallions thinly sliced, for serving
Sesame seeds for serving
Lime wedges for serving

Instructions

Prep the salmon. Pat salmon dry with a paper towel, then season with 1 tsp Kosher salt and ¼ tsp black pepper.
Prepare the honey garlic sauce. In a small mixing bowl, whisk together ⅓ cup honey, 3 cloves chopped garlic, 2 tsp ginger paste, 2 Tbsp soy sauce, and 1 Tbsp apple cider vinegar.
Cook the salmon. Heat a large stainless steel or cast iron skillet over medium-high heat. When hot, add 2 Tbsp neutral oil and 2 Tbsp unsalted butter. Once melted, add the seasoned salmon fillets skin side down then cook for 4 minutes. Use tongs or a fish spatula to carefully flip the fish over. Cook for 2 minutes more, then pour in the honey garlic sauce. Reduce the temperature to medium-low. Cook the salmon for an additional 2-3 minutes, or until the sauce has thickened slightly and the salmon has reached an internal temperature of 120°F / 49°C.
Baste the salmon. While the salmon finishes cooking, be sure to spoon some of the sauce on top of each fillet. Alternatively, you can brush the sauce on top.
Garnish, then serve. Serve the salmon in rice bowls with a roasted vegetable (such as broccoli, broccolini, bok choy) or blistered veggies (string beans or shishitos peppers). Garnish with thinly sliced scallions and sesame seeds, then serve immediately with lime wedges.

Notes

Tips: Let cold salmon sit at room temp 10–15 minutes before cooking. For extra-crispy skin, refrigerate salmon uncovered overnight, skin-side up.
Make ahead: Sauce can be made 1 day ahead and refrigerated airtight.
Storage & reheating: Refrigerate leftovers up to 3 days. Reheat at 350°F / 175°C for 10–12 minutes or gently in a skillet.
Freezing: Not recommended for leftovers. If using frozen salmon, thaw overnight and pat dry before cooking.

Nutrition

Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!