Honey Garlic Salmon
Maria Chen
@mariachencooks
Prep
5 min
Cook
15 min
Total
20 min
Servings
2
Difficulty
Easy
Let's cook
Dry the fish
Pat the fillets completely dry and season both sides. Surface moisture is what prevents crisp skin.
💡Dry fish, crisp skin. There is no way around this step.
Mix the glaze first
Whisk the honey, garlic, soy sauce, rice vinegar, and sesame oil together, and separately mix the cornstarch with the water.
Sear skin-side down
Heat the olive oil until shimmering and lay the salmon skin-side down. Press gently for 30 seconds to stop it curling, then cook 4–5 minutes without moving it.
💡Do not move the fish. It releases from the pan by itself once the skin has crisped.
Flip and glaze
Flip and cook 2 minutes, then pour the glaze around the fillets. Add the cornstarch slurry and let it bubble and thicken for 90 seconds, spooning it over the fish.
Rest and plate
Rest 2 minutes, then plate skin-side up so it stays crisp. Spoon over the remaining glaze and finish with sesame seeds and scallions.
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📝 Tips, swaps, and make-ahead notes
Salmon is done at 125°F for a moist medium — it carries on cooking as it rests. The glaze thickens fast, so have the slurry ready before you start.
- •Gluten-free: Use tamari in place of the soy sauce.
- •Swap: Works equally well with trout, arctic char, or thick cod.
- •Serve: Steamed rice and something green; the glaze needs a carrier.
Nutrition & Safety
Calories
438kcal
Protein
38g
Carbs
22g
Fat
22g
⚠️ Allergen & Safety Note
This recipe contains fish, soy and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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