Ingredients
Method
Preparation
- Pat the salmon dry and season both sides with salt and pepper. Let sit for 5 minutes while you preheat or heat the pan.
- In a small bowl, whisk together honey, soy sauce (or tamari), lemon juice, Dijon (if using), and red pepper flakes. Set aside.
Cooking
- Heat 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. When shimmering, add salmon skin-side down (if skin on). Sear for 4–5 minutes without moving for a golden crust.
- Flip the fillets and reduce heat to medium. Add butter and minced garlic to the pan. Spoon butter and garlic over the salmon for 30 seconds to bloom the garlic — don’t burn it.
- Pour the honey-soy mixture into the pan and let it simmer gently for 2–3 minutes, spooning the glaze over the salmon. The sauce should thicken slightly and coat the back of a spoon.
- Cook salmon another 3–4 minutes until done to your liking. (Internal temp: 125–130°F for medium-rare, 145°F per USDA.)
- Remove from heat and let rest for 1–2 minutes. Spoon any remaining glaze over the fillets. Garnish with lemon slices and chopped parsley before serving.
Oven Option
- Preheat oven to 400°F (200°C). Season salmon and place on a lined baking sheet.
- Bake for 8–12 minutes depending on thickness (fillets ~1" need ~10 min). Switch to broil and brush with the honey-garlic-butter mixture; broil for 1–2 minutes to caramelize the glaze. Watch closely to avoid burning.
Notes
For skin-on fillets, press gently with a spatula for the first 30–60 seconds of searing to ensure full contact and crispiness. Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently in a 275°F (135°C) oven until warm or in a skillet with a splash of water to prevent drying. Freeze raw salmon for up to 3 months.