6-Ingredient Honey Garlic Salmon

Let Me Tell You Why I Love This Salmon (And Why You Probably Will Too)

Okay, so here’s the thing. The first time I made this 6-ingredient honey garlic salmon, I was very much in the weeds—kids squabbling, phone ringing, and I think the dog may have eaten half a sock (again). But somehow? Dinner still turned out magic. The sauce is sticky, sweet, garlicky, and—well, let’s just say the salmon was gone before I even sat down. Seriously, this is the kind of recipe that saves your tail on a Thursday when you can’t even remember what you had for breakfast. Plus, it’s so simple I could probably make it with one eye shut, though I wouldn’t recommend actually doing that. (Oh and side note: my neighbor once tried to swap the honey for maple syrup and it worked, so there’s that.)

Why You’ll Love This Recipe (In Real Life)

I make this whenever I want something that feels a bit more special than plain baked salmon but don’t want to fuss. My family goes bonkers for it because the sauce turns into this melty glaze that’s good on literally anything. (One time my husband poured it over rice and would’ve licked the plate if I hadn’t been watching). The best part? It takes like 15 minutes, unless you get distracted browsing Smitten Kitchen for dessert ideas, which I totally do. The only minor hiccup is if you forget to mince your garlic until the last minute—then your hands will smell like an Italian deli for days, but honestly, that’s not the worst fate.

Here’s What You’ll Need (And What You Can Swap)

• 2 salmon fillets (about 200g each) – I sometimes use frozen fillets, just thaw them first
• 3 tablespoons honey – I usually grab whatever’s on hand; my gran swore by local clover honey but, honestly, supermarket stuff is fine too
• 2-3 garlic cloves, minced – Or the pre-minced kind if you’re in a rush (no judgment)
• 2 tablespoons soy sauce – Tamari works for gluten-free, and once I used coconut aminos and nobody noticed
• 1 tablespoon olive oil – Butter is nice if you’re feeling fancy
• Juice of half a lemon – Or a cheeky splash of rice vinegar if you’re out of lemons
• Salt and pepper to taste (but I usually forget the pepper)

Let’s Get Cooking (Don’t Overthink It)

1. Pat your salmon fillets dry—this helps with browning, but if you forget, it still works. Place them skin-side down on a plate.
2. Mix the honey, garlic, soy sauce, olive oil, and lemon juice in a small bowl. I whisk it with a fork; you can use a spoon if that’s closer.
3. Heat a nonstick pan over medium-high (honestly, the nonstick is key unless you want to scrape burnt bits later). Add a drizzle more oil if your pan’s old like mine.
4. Place the salmon fillets in the pan, skin side down. Sprinkle on some salt and pepper. Cook for about 3 minutes; don’t move them around or you’ll lose that lovely sear.
5. Flip the salmon gently with a spatula (the silicone ones don’t mangle the fish as much, but a regular one is fine). Pour the honey garlic sauce all over the top and around the fillets.
6. Let it bubble for another 2–4 minutes. Spoon the sticky sauce over the salmon as it thickens—this is where I usually sneak a bite of sauce. Don’t worry if it looks weirdly foamy at first, it settles down.
7. Check for doneness: the salmon should flake easily and not look translucent. I tend to err on the side of undercooked because carryover heat and all that, but you do you.

Notes from My Many Attempts (Some Failures Too)

• If the sauce starts to burn, just splash in a bit of water and lower the heat. Trust me, it’s happened to me more than I’d like to admit.
• Too sweet? Add a bit more lemon, or even a dash of hot sauce (I like Cholula)
• Overcooked salmon is, frankly, a crime. Better to check early than late.

Variations I’ve Tried (Some Good, Some… Meh)

• Swap honey for maple syrup—delish!
• Add a sprinkle of chili flakes for heat.
• Tried it with chicken once, but it just wasn’t the same (maybe I overcooked it, who knows?)
• Extra garlic is always welcome, but once I went overboard and it was, um, intense

What If You Don’t Have the Right Pan?

Honestly, I’ve cooked this on a crusty old skillet, a nonstick, and even in the oven once (didn’t love that version). If your pan likes to stick, just line it with foil and deal with a bit less browning. Or borrow your auntie’s fancy pan and hope she doesn’t notice.

How to Store Leftovers (If You Ever Have Any)

Pop leftover salmon in an airtight container and keep it in the fridge. It’s probably fine for up to two days, but, truthfully, it never survives more than a day at my place—someone always sneaks a midnight snack. If you do reheat, do it gently; nuking it in the microwave can make it kinda dry.

How We Like to Serve It (But You Do You)

We eat this with steamed rice and some broccoli tossed in sesame oil. But I’ve served it over noodles, or even tucked inside a soft bun with a handful of crispy lettuce—bit weird, but my kids loved it. Sunday lunches sometimes get a side of roasted potatoes. Oh, one time my cousin sprinkled furikake on the rice—I was skeptical but it was actually amazing.

Pro Tips (Learned the Hard Way)

• Don’t rush the sauce—once I tried turning up the heat so it’d thicken faster and ended up with caramelized concrete. Slow and steady wins here.
• Flip the salmon gently; it’s easier to keep it in one piece (unlike the time I ended up with salmon scramble).

FAQ (Because Folks Always Ask…)

• Can I bake the salmon instead of frying? Sure, you can. Bake at 200°C (400°F) for about 10–12 minutes, pour the sauce over halfway. I still like the pan version for that sticky edge, but it’s totally workable.
• Does it work with frozen salmon? Yup, just thaw first. I tried it straight form frozen once… texture was a bit off, but the flavor was still nice.
• Is this too sweet? Depends on your honey and your taste buds. Start with a bit less if you’re unsure—you can always add more but you can’t take it away!
• Can I make it ahead? I think it tastes better the next day, but my family disagrees, so maybe try both and decide (let me know what you reckon?)
• How do you keep the salmon from sticking? Good nonstick pan, bit of oil, and don’t touch it for the first few minutes. Also, a decent spatula—my old plastic one once melted, so now I’m team silicone.

And that’s basically it! If you want more salmon ideas, check out BBC Good Food’s salmon collection—I’ve pinched loads of ideas from there over the years. Anyway, if you try this, let me know if you tweak it—I’m always curious what works in other kitchens. Happy cooking!

★★★★★ 4.20 from 64 ratings

6-Ingredient Honey Garlic Salmon

yield: 4 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

A quick and flavorful salmon recipe featuring a sweet and savory honey garlic glaze. Perfect for busy weeknights, this dish comes together with just six simple ingredients and delivers restaurant-quality taste in under 30 minutes.

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Ingredients

• 4 salmon fillets (about 6 oz each)
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste
• Chopped parsley, for garnish (optional)

Instructions

1. 1
   Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
2. 2
   In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, and lemon juice until well combined.
3. 3
   Heat a large nonstick skillet over medium heat. Add the olive oil and swirl to coat the pan.
4. 4
   Place the salmon fillets skin-side down in the skillet. Cook for 3-4 minutes, then flip and cook for another 2 minutes.
5. 5
   Pour the honey garlic sauce over the salmon. Continue cooking, spooning the sauce over the fillets, until the salmon is cooked through and the sauce is slightly thickened, about 4-5 minutes.
6. 6
   Remove from heat. Garnish with chopped parsley if desired and serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340cal

Protein: 34 gg

Fat: 15 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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