This 5-ingredient honey garlic salmon recipe has succulent salmon marinated, basted and drizzled in an addictive sweet and savory sauce. The delicious salmon comes together in 20 minutes and pairs well with a side of veggies for a quick healthy weeknight dinner.
Today we’re making some honey garlic salmon with a 4 ingredient sauce that can be built on and customized to your tastes for more flavor. The sauce is divided in half with half used as a marinade and basted on while baking the salmon for maximum flavor. The other half of the sauce is used as a finishing drizzle to smother the salmon.
Pair the salmon with some veggies on the side like hibachi vegetables, broccoli, green beans, asparagus, or brussels sprouts and something starchy like rice, mashed potatoes, or crispy garlic Parmesan smashed potatoes for a balanced quick weeknight meal. If you own an air fryer, head on over and grab the 8-minute version of air fryer honey garlic salmon.
For more salmon recipes try this light lemon garlic pasta with salmon, an indulgent creamy garlic butter salmon or creamy salmon pasta, the flavor-packed air fryer honey mustard salmon, or the restaurant-quality balsamic-glazed salmon.
How To Make Honey Garlic Salmon (1 Min Video)
Ingredients in Honey Garlic Salmon
HONEY GARLIC SALMON RECIPE TIPS
- Salmon – I used about two 8 oz. fillets which is about 1 lb. of salmon. You can tell the salmon is done cooking when it is no longer translucent (red or raw) but opaque (pink). If the salmon flakes easily when pressed down gently with a fork (aka it separates easily along the white lines that run across the fillet), it is cooked! Alternatively, you can use a meat thermometer and check for doneness at the internal temperature of 145° F.
- Sauce – Divide the sauce into two parts. One part is for marinating and basting while baking and the other is for drizzling over the salmon once it’s ready to serve.
Recipe Notes:
If the drizzling part of the sauce is too runny for you, use a cornstarch slurry and heat it over the stovetop until reduced to your desired thickness.
- Baking – You can use a baking sheet or an oven-proof skillet like a cast iron pan. The pan method also works beautifully if you decide to sear your salmon before baking.
- Searing – I seared the marinated salmon in a skillet over medium-high heat for 1-2 minutes to brown it a little before baking. You can also get the same crispy tops by broiling the salmon for 1-2 minutes in the oven once it’s done cooking. This step is optional, depending on how you like your salmon and how much work you want to put in. I like crispy tops for the added texture so it was worth the extra step for me.
- Honey – If you don’t have regular honey sitting in your pantry, you can substitute it with maple syrup.
- Soy sauce – Regular or low sodium soy sauce both work. You can also substitute soy sauce with tamari.
- Garlic – It’s always best to go with fresh minced garlic but you can substitute it in a pinch with garlic powder.
- Ginger – Ginger adds a little warmth to the honey garlic sauce and is a staple in Asian cuisine. It is optional though so if you’re not a fan, you can skip this and it will not break the recipe. Otherwise, use fresh minced ginger or a few dashes of powdered ginger.
- Stovetop method – Marinate the salmon then sear the salmon on both sides until cooked. Pour in the remaining sauce, toss to coat the salmon fully in the sauce and simmer until the sauce has thickened.
- Leftovers – The salmon will keep in the fridge for up to 2-3 days.
Customize It!
- Add more flavor – Add a few shakes of smoked paprika for more flavor.
- Balance the sweetness – Add 2 teaspoons of apple cider vinegar to cut the sweetness of honey and balance it out.
- Add some heat – Spice it up with a dash of red pepper flakes.
- Add some zest – Brighten up the flavor with a drizzle of lime or lemon juice or add some lemon juice slices while baking.
- Add some smokiness – Add a few drops of sesame oil for a slightly smoky sauce.
- Garnish– Add some parsley, green onions, or sesame seeds as toppings before serving.
What to Serve with Honey Garlic Salmon
Honey garlic salmon pairs well with a side of veggies like some hibachi vegetables, this oven-roasted garlic Parmesan broccoli, simple sauteed green beans, some lemon pepper asparagus, or some brussels sprouts. Add something starchy on the side like rice, mashed potatoes, or these crispy garlic Parmesan smashed potatoes for a balanced meal.
And that’s about it. Enjoy your salmon dinner and let me know how you liked it, what substitutions you made, or what you paired it with in the comments below!
MORE SALMON RECIPES TO TRY
- Air Fryer Honey Garlic Salmon
- Air Fryer Honey Mustard Salmon
- Balsamic-Glazed Salmon
- Lemon and Parmesan-Crusted Salmon
- Salmon Piccata
- Creamy Garlic Butter Salmon
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Honey Garlic Salmon
- Total Time: 20 minutes
- Yield: 2 1x
Description
This 5-ingredient honey garlic salmon recipe has succulent salmon marinated, basted and drizzled in an addictive sweet and savory sauce.
Ingredients
- 1 lb. salmon fillet
SAUCE
- 1 teaspoon garlic, minced/ 1/4 teaspoon garlic powder
- 1/2 teaspoon ginger, minced (optional)
- 4 tablespoons honey
- 2 tablespoons soy sauce
Instructions
- Combine the sauce ingredients and divide the sauce in half.
- Marinate the salmon in half of the sauce for 15-30 minutes.
- Arrange salmon on a foil-lined baking sheet or oven-proof skillet and bake at 350°F for 15-20 minutes, depending on the thickness of the salmon.
- Baste the salmon with the leftover marinade halfway through.
- Dish and serve the salmon hot drizzled with the remaining sauce.
- Enjoy!
Notes
- For crisp and caramelized salmon, sear the salmon over medium-high heat for 1-2 minutes before baking or broil at the end for 1-2 minutes until browned.
- If the drizzling part of the sauce is too runny for you, use a cornstarch slurry and heat it over the stovetop until reduced to your desired thickness.
- Add more flavor – Add a few shakes of smoked paprika for more flavor.
- Balance the sweetness – Add 2 teaspoons of apple cider vinegar to cut the sweetness of honey and balance it out.
- Add some heat – Spice it up with a dash of red pepper flakes.
- Add some zest – Brighten up the flavor with a drizzle of lime or lemon juice or add some lemon juice slices while baking.
- Add some smokiness – Add a few drops of sesame oil for a slightly smoky sauce.
- Garnish – Add some parsley, green onions, or sesame seeds as toppings before serving.
- If you own an air fryer version, try out the air fryer version of honey garlic salmon.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 5 mins
- Cook Time: 15 mins
Comments & Reviews
This looks amazing, going to make it for wine Wednesday tomorrow night! One question… Do you buy the salmon with or without the skin?
Without the skin for me. It makes things easier! Good luck Ashley!
Just made this for dinner. Had to triple the recipe because there are 6 of us in the family. It was awesome. Even my finicky daughter loved it. The glaze is yummy and I am definitely going to try it on the chicken next. Thanks for such a yummy recipe.
Glad it was such a hit and that it scales well! Let me know how you like the chicken? 🙂
Found this pin last week and made it the same night! It was a hit with everyone, kids included! The Mr. Has been bugging me to make it again, but I used the last of the honey the last go round. He came home from work and brought honey with!!! This is dinner again tonight
That’s such an awesome story! Him bringing home some honey! 🙂
Yes and it was awesome again. We did salmon and mahimahi, all prepped the same. They both came out great, though if I do mahi again. I will cook it for a little less time.
my question is are you using the marinade after the salmon was in it to make the sauce on the stove? Or did you make a fresh thing of sauce since it had raw fish?
Thanks ! Sounds yummy
I used the marinade for the sauce. Since I boiled it down for a reduction, any worries from contact with raw salmon are taken care of. And it doesn’t taste fishy! Thanks, Kaitlin!
For the person that doesn’t like cooked salmon and would much prefer it raw in sushi, this recipe isn’t half bad. I’ll try to work salmon into my diet this way. It will definitely get pinned and I’ll go searching for other great recipes!
I’m not used to eating raw fish although I did have this fantastic tuna ceviche the other day with ahi tuna steaks that I’ve been craving ever since. Thanks for the comment, Kim!
I just made this for dinner tonight and had to come back to tell you that it was sooooo good!
Thank you so much for coming back and letting me know, Kim! Love getting these kind of comments! Made it, liked it, letting you know!
Looks SO yummy!!! I love this dish!!!
Thank you! I love that people are having salmon success stories with it! 🙂
The salmon was great! I just made it tonight for my friend and he loved it. He ate every bit and was asking for more. Too bad I only made a piece for him and one for myself. This was my first success with salmon at home. Thanks so much. This date night meal was a hit!
When I read this, I couldn’t stop smiling. I made someone’s date night a success! Yaaaaaaaaaaaay! Love how my recipes affect lives even if just a little 🙂 🙂
Is there a way to lower the sodium intake?
Most of the sodium would be from the soy sauce so my only recommendation is to sub low sodium soy sauce. My nutritional label is for regular. Kikkoman claims their less sodium soy sauce has 40% of the salt removed but with the same flavor! I hope this helps!
I’ve never cooked salmon before, but I picked it up when I saw some on sale, and now I’m trying to figure out what to do with it! This recipe sounds right up my alley! Super easy without several ingredients and steps! I’m trying it tomorrow night, and I’m excited!!!
It turned out great! Hubs and I loved it… kids not so much. But they’re more impressed by fish sticks and mac and cheese. =)
Whoohoo! Glad the adults loved it. I know how kids are 😉 Thanks for coming back and letting me know how it worked out for you guys!
Oh and just an afterthought but if the kids like cheese and you’re not opposed to giving them LOTS of it, they might like this: http://thecookingjar.com/chicken-alfredo-pasta-bake
Thanks for the tip! That looks delicious! I pinned it to put on next week’s menu!
Thanks for the great recipe. Will be making this tonight!
Welcome! Hope it turns out okay for you. I always get a little nervous when people say they’re cooking my stuff! Will they like it or not? 🙂
Yes, I love Salmon dishes so much…Yours makes me starve before go to bed. God save!…my weight please…
I know exactly what you mean. I’m always browsing Pinterest recipes at night and end up drooling at 2 am in the morning!
So easy, but so delicious! What a great idea …thanks for sharing!
It’s definitely good for busy people. On the table in less than 30 minutes without sacrificing flavor! Thanks, Jodee 🙂
This looks just amazing! And your photography is stunning!! 🙂
Thank you, Annie 🙂 I’m glad you like the pics. I didn’t realize how shiny they were till I had put everything away!
Salmon is a weeknight staple in my household so this recipe is definitely one I will be recreating.. thanks for sharing it!
You’re very welcome, Thalia. It’s so darn easy to make too. Hope you guys like it!
I’m a little confused. In the recipe the first instruction says to marinate salmon. Are we using the sauce? At the end after boiling, you say baste in the sauce. Is this the same sauce were marinating in?? I don’t normally baste with my marinade. Would you suggest that I double the recipe?
Yes, the sauce is used for the marinade. While the salmon is baking, you baste it halfway through with the same sauce. Whatever is leftover is then reduced through boiling to make it thicker and to use as extra sauce for a drizzle after everything is cooked. Some people are a little uncomfortable using the same sauce used in the marinade as a drizzling sauce and that’s okay. In this case, I would suggest to make the sauce and then halve it. Half for marinating and half for the basting/drizzling. Hope this helps!
thank you for explaining that. I was confused too! I’m making this for Easter lunch tomorrow!
Just had This honey salmon it’s perfect 🙂
Happy you liked it, Susan! 🙂