Pan-Seared Honey Garlic Glazed Salmon with Charred Asparagus
Crisp-skinned, tender salmon fillets coated in a glossy 4-ingredient honey garlic soy glaze that caramelizes to sticky perfection in just 15 minutes. Pure weeknight heaven!
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AdSense Ready • Slot: top-leaderboardPan-Seared Honey Garlic Glazed Salmon with Charred Asparagus
Ingredients
Tap to check off as you cook- 4 filletsfresh salmon (6 oz each)(skin-on, pin bones removed)
- 1 tbspolive oil
- 2 tbspunsalted butter
- 4 clovesgarlic(finely minced)
- 0.33 cuppure raw honey
- 3 tbsplow-sodium soy sauce
- 1.5 tbspfresh lemon juice
- 1 bunchfresh asparagus(woody ends trimmed)
- 1 tsptoasted sesame seeds(for garnish)
- 2 stalksscallions(thinly sliced)
- 0.5 tspkosher salt
- 0.25 tspcracked black pepper
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AdSense Ready • Slot: in-recipeStep-by-Step Instructions
- 1
In a small bowl, whisk together raw honey, soy sauce, fresh lemon juice, and half the minced garlic. Set glaze aside.
Chef's Secret: Lemon juice cuts the sweetness of the honey and creates a balanced glossy glaze. - 2
Pat salmon fillets dry with paper towels. Season flesh side with salt and black pepper.
Chef's Secret: A dry salmon fillet prevents oil splatter and guarantees crisp salmon skin. - 3
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add salmon skin-side down and toss trimmed asparagus spears around the sides. Sear salmon for 4-5 minutes until skin is crackly and crispy.
Chef's Secret: Gently press down on each fillet with a fish spatula for 10 seconds right as it hits the skillet to prevent curling. - 4
Carefully flip salmon flesh-side down. Add remaining 1 tablespoon butter and remaining garlic to the pan, stirring with the asparagus for 1 minute.
Chef's Secret: A flexible stainless steel fish spatula makes flipping delicate fillets effortless. - 5
Pour the honey garlic mixture over and around the salmon. Allow glaze to boil and bubble vigorously for 2-3 minutes, spooning the thickening glaze repeatedly over the fillets until sticky and salmon flakes tenderly.
Chef's Secret: Watch closely—honey can burn if left unattended at high heat. Lower flame if bubbling too aggressively. - 6
Transfer salmon and charred asparagus to dinner plates. Drizzle remaining pan glaze on top and garnish with toasted sesame seeds and green onions. Serve with fluffy jasmine rice!
Chef's Secret: The extra glaze tastes incredible poured over warm steamed rice.
Estimated Nutrition (Per Serving)
Based on 4 servingsRecommended Kitchen Tools for this Recipe
Equipment tested and recommended by our test kitchen chefs.
Test Kitchen Tips
- Wild-caught Alaskan salmon cooks faster than farmed Atlantic salmon. Check internal temp at 125°F for medium doneness.
- Swap soy sauce for tamari or coconut aminos to make this 100% gluten-free.
Storage & Reheating
Store in an airtight container for up to 2 days. Reheat gently in a warm skillet with a lid; avoid high microwave heat which can dry out seafood.
