Is honey garlic salmon healthy?

Yes! Salmon is rich in omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. One serving provides about 25-30g of protein. To lighten it further, you can reduce the honey in the glaze or use less sauce per serving.

Can I use frozen salmon for this recipe?

You can, but try to find high quality salmon (I've been burned by low quality farmed economy-sized bags). Thaw frozen salmon completely in the refrigerator overnight. Before cooking, pat the salmon filets extremely dry with paper towels.

Can I freeze cooked salmon?

You can, but the texture changes after freezing. Instead, so I recommend using cooked salmon in dishes like pasta, salads, or salmon patties rather than freezing it.

Do I cook salmon skin-side down or flesh-side down?

Start by searing the salmon flesh-side down (skin side up) to develop caramelized edges on the side that you'll serve facing up. Then flip to skin side down before going into the oven. The salmon skin acts as a barrier between the fish and the pan, helping prevent overcooking.

This Honey Garlic Salmon Makes Weeknight Dinners Special

Honey Garlic Salmon

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4.9 from 11 reviews

This honey garlic salmon recipe is an easy dinner that pleases everyone! Tender fish bursts with sweet and savory flavor from a sticky glaze.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Main dish
Method: Baked
Cuisine: Seafood
Diet: Gluten Free

Ingredients

Scale

1 pound salmon fillets, skin on
½ tablespoon neutral oil, for pan frying
1/4 cup regular soy sauce (or tamari or coconut aminos, for gluten-free)
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon olive oil
1/4 teaspoon garlic powder
2 garlic cloves, grated
1 teaspoon fresh grated ginger
1 tablespoon cornstarch
6 tablespoons water
For the garnish: Minced green onions, toasted sesame seeds

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Instructions

Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, about 15 to 20 minutes (this is about the time it takes for the oven to preheat). Pat the fillets dry, then rub neutral oil on all sides of salmon. Sprinkle with kosher salt.
Preheat the oven to 400°F.
Meanwhile, make the sauce (makes ½ cup): In a small saucepan, combine the soy sauce, honey, rice vinegar, oil, garlic powder, grated ginger and grated garlic over medium heat. Bring to a simmer and then reduce the heat to low.
In a small bowl, whisk together the water and cornstarch. Pour the mixture into the saucepan and whisk until the sauce thickens, about 1 minute. Remove from the heat. (Use immediately or refrigerate for up to 2 weeks.) Divide the honey garlic sauce into a bowl with 3 tablespoons and a bowl with the remainder.
When the oven is preheated, heat a dry oven-proof skillet over high heat until very hot. Place the salmon skin side up onto the hot skillet. Cook without touching for 2 to 3 minutes to sear the top of the salmon, until the center of the salmon is starting to cook and you see a layer of cooked flesh. Turn off the heat and use a thin spatula to flip the salmon. Brush the top and sides of the salmon with the reserved 3 tablespoons honey garlic sauce.
Place the skillet in the oven and bake for 3 to 5 minutes (depending on thickness of salmon), until just cooked through. The internal temperature should be between 125 to 130°F when measured at the thickest point of the fillet.
Use a hot pad to remove the skillet from the oven. Spoon the desired amount of remaining honey garlic sauce onto the top (typically I use another 3 tablespoons). Sprinkle with sesame seeds and chopped green onions and serve.

Notes

Salmon quality matters: Look for fresh salmon or high-quality frozen. Center-cut fillets work best for even cooking.

Sauce variations: Add red pepper flakes for heat, swap maple syrup for honey, or add lemon juice for brightness. See “More Sauce Variations to Try” section above.

Basting option: For extra caramelization, you can baste the salmon with additional sauce during the final minute of oven cooking.

Storage: Keeps 3 days refrigerated in an airtight container. Sauce stores separately for up to 2 weeks.

Find it online: https://www.acouplecooks.com/honey-garlic-salmon/