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
Did you make this recipe? Rate it!
♡ If you liked this recipe, giving it a star rating ★★★★★ in the comments below really helps! For more recipes, subscribe to my newsletter or follow me on Facebook, Instagram and Pinterest.
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 was the first recipe I made when I first moved into my apartment. I was horrified I was going to screw it up… But it was SO SIMPLE. I cannot thank you enough for this recipe. Since then, I make this meal at least once a month. My boyfriend looooves it too. Tonight I decided to be ballsy and pan-sear it (I had been nervous to before) and even that was simple. Cannot say enough good things about this recipe. Thank you SO, so much!
Congrats on the searing!!! Isn’t it so much better with that sear? Thanks for coming back to brighten up my day, Maggie 🙂
This is my second time making this meal…it is amazing! The aroma that comes from it is mouth watering and just wanted to thank you for this super easy recipe.
Thanks for saying so, Elizabeth! It’s always a good day to hear a recipe worked out for someone 🙂
Do you foresee any issues with grilling the salmon? If not, any tips??
Absolutely not! Grill to your hearts content! Just don’t forget the sauce drizzle later for more flavor 😉 I’ve only grilled salmon once a looooong time ago, so not an expert.
But I did it for 5 mins on each side for about 1″ of thickness. Let me know how it goes!
Thanks!! It was beyond fantastic! Loved this recipe, so tasty and delicious we will definitely make this again. We had a large fillet with the skin still attached and grilled on foil for about 15 min at 500 degrees/med-high heat. Thanks again for the tips!
Yay it worked out! Thanks for leaving tips on how you grilled it, Tiffany.
i’ve had honey roasted salmon in the past and it was amazing so i thought id give it a try myself! this recipe sounds right up my street, just one question!
When cooking the salmon is it just laid on a foiled baking tray or should i cover the pieces with foil also? I’ve looked at different recipes and all say different!
For this one, I just lined my baking sheet with foil. Just to keep it clean. I didn’t cover it with foil though, that’s more for steaming than baking. There are some recipes that use that technique with parchment and foil, but not this one! The timing I used is for baking without the foil cover. Hope this helps, Danielle!
I’m confused by steps 2 and 3.. it seems like you’re supposed to cook the fish with the sauce, but then step 3 makes it seem like you’re taking the sauce after the fish has marinated and bringing it to a boil. Can you please clarify?
Sure, Cat! You prep the sauce and marinate the salmon in it. Then remove the salmon from the marinade and bake/baste it with the leftover marinade. Once that’s done, just do a reduction of the sauce to use as a drizzle. Some people are not too comfortable using the marinade as a drizzle and that’s okay. In this instance, I suggest either halving the sauce so you can use half for the marinade/basting and half for the drizzle reduction or if you want more sauce, just double the sauce ingredients before dividing it. Hope this helps!
PS: I’ve updated the instructions to make them clearer and included a note for those that don’t want to use the marinade as a drizzle. Thanks for your question!
I have the. hardest. time. trying to eat salmon. I think because my mum made it so often for dinner, growing up, that I simply begun to dislike it. I have to force myself to eat it because, as we know, salmon has lots of wonderful things in it for you! So I’m forever trying out recipes, and rarely find one that I find tolerable. THIS was a gem. I loved it! I actually. enjoyed. salmon. I served it up with a little homemade rice pilaf, and the excess marinade was divine over that as well. I finally have a go-to salmon recipe! Thank you!
I love this comment! I was never much of a salmon person either growing up. My mom would make it with just a simple salt and pepper rub but it was too ‘salmony’ for me. It has a very strong taste. But I’m more partial to it now, especially smoked salmon yum! Anyway, I’m glad you finally found a go-to recipe and thank you for coming back and letting me feel good about it 🙂
Any ideas for sides?
I made a homemade rice pilaf, thick with veggie. You could also just roast up some of your fave veg and drizzle the excess marinade overtop.
I’m boring and usually throw in some rice with it as a filler and always, always some veggies. I like balancing my proteins with some greens 🙂 Asparagus, green beans, or some leafy greens. Pick your favorites, Isela!
Hi Farah!
I’m so happy to have found your through Pinterest. My hubby and I recently made this dish. I’m not normally a fish fan, but I LOVED this! We are wanting to include fish into our diet more often because it is so healthy. If fish can taste this good, then I’m all in! I can’t wait to get more of your recipes:)
I shared this dish on my Etsy fanpage. http://www.facebook.com/eljahb I share “What’s For Dinner?” on Wed. I also invite you to stop by my shop. http://www.eljahb.etsy.com
Happy cooking!
Rachel
Thanks Eljah! I hated fish growing up and now I can’t resist a fresh tilapia with lemon pepper seasoning 😉 Thanks for sharing and I stopped by your shop. Loving the headbands! I use a lot of those kinds for hot yoga 🙂
Just made this for dinner and served with roasted sweet potato and a beautiful salad. Everyone loved it. Even my super picky 5 year old nephew devoured it! Thanks for the recipe 🙂
Great sides to pair it with. I’m so glad picky eaters are liking this recipe! You are most welcome, Mima! 🙂
What kind of salmon is this? Thanks, can’t wait to try this!
Just your regular salmon fillets you can get from grocery stores! I used fresh salmon for this one. Good luck and happy eating!
I have made both the chicken Alfredo bake and the honey garlic salmon the past two nights. This was my first time making salmon and chicken Alfredo and they were both great!!! The cheese really does look like your pics when you get a forkful!! The Alfredo was a hit with my teenagers!! Great recipes!!
I’m so glad to hear you’ve had such great success with my recipes. I’ve had a lot of first time salmon cooks do well with this recipe and I love it! I fully understand how daunting cooking something for the first time can be, especially when it comes to seafood. Thanks for dropping a comment, Michelle! Oh and all that cheese in the Alfredo bake is wonderful, isn’t it? 😉
Made this tonight for my family. My picky teenage boys scarfed it down. I served it on top of steamed white rice with some sauce to drizzle on the top. I have never cooked salmon before and was a little afraid of the outcome. But it turned out so well that my husband was in heaven. Thank you so much for this great recipe! It was amazing!!
I’m so glad your first cooked salmon was a success! Also happy to indirectly be part of it 🙂 You are MOST welcome and thank you for letting me know your success story!
I tried this recipe tonight and it was so delicious and super easy to make!!
Thanks so much for coming back and telling me, Jenifer!
I made this as a sauce and it was so yummy!! I love the sweetness!
People love it! Glad you did too, Kellie 🙂
This is seriously the best marinade I have ever used on salmon! I love it!
Hooray! Thanks for dropping a note, Ellie 🙂