Honey Garlic Sauce Salmon

4.96 from 22 votes

Apr 23, 2019, Updated Jan 29, 2026

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This Honey Garlic Sauce Salmon recipe makes crispy and tender salmon that’s seriously delicious! This is one of my favorite ways to pan-fry salmon fillets. One pan, 20-minutes, and a handful of ingredients stand in the way of you and this incredible salmon dinner.

Honey Garlic Salmon Fillets in a cast iron skillet.

Honey Garlic Salmon Recipe

Judging by how much we all love my garlic butter baked salmon, it’s safe to say salmon plus garlic is a winning combo around here. I mean, it just works. Every time.

But there’s something extra-good about sweet and salty food that gets all caramelized and browned in the pan. You know the type. Think crock pot honey garlic chicken, honey garlic baked pork chops, or honey garlic steak bites. There are more, but you get the idea. Honey garlic is my jam, and this salmon fits right in.

A simple sauce made with honey, soy sauce, garlic, and lime juice gives this salmon a ton of flavor without any extra effort. It’s quick, easy, and perfect for a busy weeknight, but still feels nice enough to serve when you want dinner to look a little more put together.

How To Make Honey Garlic Salmon

This honey garlic salmon comes together fast on the stovetop with a sticky, garlicky sauce that hits that perfect sweet-and-salty balance. No fancy steps, just really good salmon that makes a perfect dinner served with brown rice, cauliflower rice, or whatever’s easiest that night.

Season the salmon. Season the fillets with cumin, paprika, garlic powder, Italian seasoning, salt, and pepper.
Cook. Heat the oil in a skillet over medium-high heat and add the salmon fillets, skin-side down. Cook for 4 to 5 minutes, until the salmon is mostly cooked through, then flip.
Add the sauce. Add the butter, garlic, honey, soy sauce, and lime juice. Cook for 2 more minutes, spooning the sauce over the salmon, until the fish is cooked through and the sauce thickens slightly.
Finish. Garnish the fish with sliced green onions and lime wedges, then serve.

Recipe Tips

Don’t overcrowd the pan. Cook 2 salmon fillets at a time so they’re easier to flip and get a nice sear. When it’s time to add the sauce, return all the fillets to the pan and continue cooking.
Start skin-side down. The skin helps protect the fish from overcooking and makes flipping easier once it releases from the pan.
Let the salmon cook before flipping. If it sticks, give it another 30 seconds before trying again. It will release on its own when it’s ready.
Watch the sauce closely. The honey causes it to thicken quickly, so keep an eye on the pan once the sauce goes in and spoon it over the fish as it cooks.
Don’t overcook the salmon. Salmon is cooked through when its internal temperature registers at 145˚F. It should flake easily but still be moist in the center.

Serving Suggestions

I love salmon because it’s basically a blank canvas for a good sauce, and this honey garlic situation begs to be spooned over a bowl of rice, garlic mashed potatoes, or served with a big green goddess salad when I want to keep things lighter. It’s also great as part of a simple dinner spread with oven roasted veggies and this salmon front and center, with extra sauce drizzled over everything because that’s the whole point.

How To Store Leftovers

Keep cooked salmon refrigerated in airtight containers for 2 to 3 days. You could also freeze the fillets for 2 months. Thaw them before reheating.

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4.96 from 22 votes (2 ratings without comment)