Honey Garlic Sauce Salmon
Crispy, tender and juicy salmon fillets pan-fried in the most delicious honey garlic sauce.
Servings: 4 serves
Ingredients
FOR THE SALMON
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 4 skin-on salmon fillets each fillet should be around 4-ounces
- ½ teaspoon ground cumin
- ½ teaspoon smoky or sweet paprika
- ½ tablespoon Italian Seasoning
- salt and freshly ground black pepper to taste
FOR THE HONEY GARLIC SAUCE
- 4 cloves garlic minced (about 1 tablespoon minced garlic)
- ¼ cup honey
- 1 tablespoon low sodium soy sauce gor a gluten-free option, use Tamari sauce
- 2 tablespoons fresh lime juice
- sliced green onions for serving
- lime wedges for serving
Instructions
- Heat the oil. Heat olive oil and 1 tablespoon butter in a large (10 to 12 inches) cast iron skillet over medium-high heat.
- Make the seasoning. In a small bowl combine cumin, paprika, Italian Seasoning, salt, and pepper; mix until incorporated.
- Prep and cook the salmon. Season the salmon fillets with the seasoning and transfer them to the skillet, skin side down. (PLEASE SEE MY NOTES) Cook the fillets for 4 to 5 minutes, or until cooked three-quarters of the way through.
- Continue to cook. Flip the fish over and add 1 tablespoon butter to the skillet. (If working in batches, at this point you want to place all your fillets back in the skillet.) Wait until the butter melts and add minced garlic over the fish.
- Make the honey garlic sauce. In the meantime, combine the honey, soy sauce, and lime juice in a bowl and whisk until well combined. Pour the prepared honey soy sauce over the fish and continue to cook for 2 more minutes, or until cooked through and sauce has slightly thickened. Spoon the sauce over the fillets while cooking.
- Finish and serve. Remove from heat. Garnish the salmon fillets with sliced green onions and serve with lime wedges.
Notes
COOK’S NOTES
- For best and easiest results, cook 2 salmon fillets at a time. It’s much easier to flip them over when the pan isn’t crowded. When it’s time to add the sauce, just return all the salmon fillets to the pan and continue with the recipe.
- Keep cooked salmon refrigerated in airtight containers for up to 3 days.
Nutrition
Serving: 1salmon fillet + sauce | Calories: 317kcal | Carbohydrates: 19g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 235mg | Potassium: 578mg | Fiber: 0g | Sugar: 17g | Vitamin A: 220IU | Vitamin C: 3.2mg | Calcium: 29mg | Iron: 1.5mg
