AuthorKathleen GloverCategoryFish, Main MealsDifficultyBeginnerHoney garlic salmon is one of the best stovetop salmon recipes for busy weeknights. Juicy salmon fillets with a caramelized honey crust and a hint of garlic (since garlic makes everything taste better)! It goes great with salad, mashed potatoes, or roasted veggies. Just whisk honey, garlic, lemon juice, salt, and pepper together, and let's get to marinating the fresh salmon!
Adapted from Corvallis Clinic
To make the marinade, whisk the honey, lemon juice, garlic, avocado oil, salt and pepper together in a small bowl. Pour this marinade into a large Ziploc bag.
Place salmon fillets in the Ziploc bag and squeeze as much air out as possible before sealing the bag.
Make sure each piece of salmon is evenly coated before placing the bag in the fridge. Let the salmon marinate anywhere between 15-60 minutes.
Preheat a non stick pan on low heat and add enough oil to coat the bottom of the pan evenly. Place salmon fillets flesh side down, making sure not to crowd the pan. Cook covered for 3 minutes.
Remove the lid and cook for just one more minute and flip each fillet over. With this side, do the process the same way. Cook for 3 minutes covered, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you overcrowd the skillet, cooking time increases by a few minutes for each step and you might get soggy fish in the end.
Serve hot with whatever favorite healthy sides you like.
Tip: I like sauteing some green beans with some sesame oil and sesame seeds.
Ingredients
Directions
To make the marinade, whisk the honey, lemon juice, garlic, avocado oil, salt and pepper together in a small bowl. Pour this marinade into a large Ziploc bag.
Place salmon fillets in the Ziploc bag and squeeze as much air out as possible before sealing the bag.
Make sure each piece of salmon is evenly coated before placing the bag in the fridge. Let the salmon marinate anywhere between 15-60 minutes.
Preheat a non stick pan on low heat and add enough oil to coat the bottom of the pan evenly. Place salmon fillets flesh side down, making sure not to crowd the pan. Cook covered for 3 minutes.
Remove the lid and cook for just one more minute and flip each fillet over. With this side, do the process the same way. Cook for 3 minutes covered, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you overcrowd the skillet, cooking time increases by a few minutes for each step and you might get soggy fish in the end.
Serve hot with whatever favorite healthy sides you like.
Tip: I like sauteing some green beans with some sesame oil and sesame seeds.