Salmon and tuna are the family’s favorite fish in our home, raw or cooked. The best thing about fish is that it cooks in minutes, which means dinner or lunch is ready in minutes. My kids love to eat this salmon with rice pilaf or turmeric rice with a side of roasted carrots or squash. And my personal favorite is a cherry tomato, avocado salad, or cauliflower rice.
Why make this salmon recipe?
Salmon is simple and easy to make, especially when combined with simple ingredients like these. Just a few tablespoons of honey adds a nice sweetness to the salmon and the rich, buttery flavor. And the lemon adds a lovely freshness. In fact, it is the brown butter flavor that sets this recipe apart from all the other recipes. Also, it makes for a delicious and healthy meal with basmati rice pilaf or turmeric rice with a side of veggies such as roasted carrots, broccoli, baby potatoes, or squash. And my personal favorite is a cherry tomato or avocado salad or cauliflower rice. Leftover salmon can be stored in an airtight container and used in sandwiches or wraps.
Ingredients and substitutes
Salmon – Always make sure to buy your fish from a trusted source. I recommend Alaskan or Pacific salmon. You want the flesh to be moist, shiny, and bright in color. The skin will usually be silvery bright. It should not have a fish smell. In fact, a fishy smell is a good indication that it has been sitting out for a long time. Also, leave the skin on when you pan-sear it like this, as the skin prevents it from falling apart. Butter – Adds a nice buttery flavor as well as a wonderfully nutty flavor when browned. Therefore, I highly recommend you add the butter. Honey – I like to use pure honey, but you can also use maple syrup. Garlic – Adds a wonderful flavor. And yet, a little bit goes a long way. So, don’t put too much. Herbs – I am using parsley, but you can also use green onions, scallions, or dill.
Honey garlic salmon
Take the salmon out of the refrigerator for at least 30 minutes to an hour. Cut it to size if necessary, and pat dry with a paper towel.Pro tip – Soaking fish filets in milk for 15 minutes helps reduce the fishy smell (optional). On the stovetop, in a skillet, heat the olive oil and place the salmon skin-side down. A cast-iron skillet or this frying pan works best for this recipe as it spreads the heat evenly.Pro tip – Keep to medium-high heat, and don’t flip the fish for the first two minutes. This will ensure you have nice, crispy skin.
Cook on medium heat for 6 to 8 minutes, carefully flipping on all sides every 2 minutes (see video).Pro tip – Salmon is very delicate, so use tongs, and don’t move or flip too often. Give it a minute on each side. Then, remove from the pan and set aside.Pro tip – We remove the salmon from the pan to prevent it from overcooking. Use a flat spatula to lift the salmon up and out of the pan.
Honey garlic sauce
To the same skillet, on medium-low heat, add the butter and garlic, and cook for a minute until fragrant. Then, add the lemon juice and honey and cook for another minute.Pro tip – Butter, garlic, and honey can all burn easily, so keep the heat on medium-low and do not overcook the sauce. Next, add the parsley and return the salmon back to the pan. Cook for 2 minutes, coating well with the sauce.Pro tip – Do not overcook the fish and sauce at this time, as the butter will burn and the honey will caramelize. Remove from heat and let rest for 3 to 5 minutes before you serve. The recommended internal temperature for cooking salmon is – medium 145 F to 147 F or 60 to 63°C. But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is what I served my salmon today)Pro tip – Resting will continue to cook the salmon further.
Salmon Cooking Temperature The salmon is done when the fish flaked with a fork, and the flesh becomes pale and opaque. It is recommended that salmon be fully cooked at medium, which is an internal temperature of about 145 F to 147 F or 60 to 63°C (measured at the thickest part of the fish). But, salmon can be eaten medium-rare if you buy from a trusted source. The internal temperature for medium-rare should be about 122 to 127°F or 50 to 53°C (this is what I like to serve my salmon).
Salmon serving suggestions
Today, I am serving this salmon with avocado salad and skillet Hasselback potatoes. You can even try other salads such as celery, carrots, cabbage, etc. You can also serve other side dishes, such as: Skinny Mashed Potatoes, Oven-Baked Potato Wedges, or Potato Chips Garlic Parmesan Asparagus or sesame green beans Easy Swiss Chard Patties or spinach potato patties Roasted Lemon Dill Potatoes – or garlic-roasted potatoes
More fish recipes
Recipe for Baked Salmon Parmesan Breadcrumb Crusted Salmon Seared Ahi Tuna Steak Garlic Butter Salmon Ahi Tuna Poke Bowl Balsamic-Glazed Salmon See all salmon recipes or see more fish recipes
Frequently asked questions
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