# Honey Garlic Salmon

Honey garlic salmon is a sweet and savory weeknight classic. The salmon gets a golden sear and then bubbles in a sticky glaze of honey, soy sauce and garlic that clings to every bite.

It takes about 25 minutes in one pan. The cornstarch in the sauce is a small trick that turns it into a glossy glaze rather than a watery drizzle.

- Total time: 25 min (prep 10 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 420 kcal, 34 g protein
- Cuisine: American. Category: Main course. Diet: high-protein.

## Ingredients

- 4 salmon fillets (about 170 g each)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 3 tbsp honey
- 3 tbsp soy sauce
- 4 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- 2 green onions, sliced
- 1 tsp sesame seeds

## Method

1. Whisk the honey, soy sauce, garlic and lemon juice in a small bowl. Stir the cornstarch with 1 tablespoon of water in another.
2. Pat the salmon dry and season with the salt and pepper.
3. Heat a 12 inch (30 cm) oven-safe skillet over medium-high heat. Add the oil and place the salmon skin side up. Sear 3 to 4 minutes, until golden.
4. Flip the fillets. Reduce the heat to medium and add the butter.
5. Pour the honey sauce around the fish. Cook 3 to 4 minutes, spooning the sauce over, until the salmon reaches 140°F (60°C).
6. Move the salmon to a plate. Stir the cornstarch mix into the pan and simmer 30 seconds, until the sauce turns glossy and coats a spoon.
7. Spoon the sauce over the fish. Finish with green onions and sesame seeds. Rest 2 minutes; it reaches 145°F (63°C).

## Why it works

- Searing skin side up first builds a golden crust on the flesh that holds up in the sauce.
- Honey and soy sauce balance sweet and salty, which makes the fish taste richer.
- A little butter in the pan rounds out the sharp garlic and softens the sauce.
- Cornstarch thickens the liquid at a low simmer so the sauce clings to the salmon.
- A short rest lets the salmon finish cooking gently, so it stays moist and silky.

## The science

- **Why sugar makes a glaze.** As honey simmers, water evaporates and the sugars concentrate into a thick syrup. Heating also starts caramelization, which adds deeper, slightly toasty notes. Be careful, because honey burns quickly once the water is gone, so keep the heat moderate and stir often while it bubbles.
- **Sweet and salty balance.** Salt makes sweetness seem rounder, and sweetness softens the sharp edge of salt. Soy sauce adds salt and savory umami, so the glaze tastes layered instead of just sugary. A squeeze of lemon adds a third note of sourness that completes the balance.
- **Starch for body.** When heated in liquid, cornstarch granules swell and trap water, thickening the sauce. Mixing it with cold water first prevents lumps, and it needs to simmer briefly to reach its full thickening power. Boiling it for too long can make the sauce thin out again.

## Tips

- Keep the heat at medium once the sauce goes in, since honey scorches easily.
- Spoon the sauce over the fish as it cooks to build a shiny coat.
- Pull the salmon at 140°F (60°C) and let carryover heat bring it to 145°F (63°C).

## Mistakes to avoid

- Cooking the sauce over high heat burns the honey and tastes bitter, so lower the heat after the flip.
- Skipping the pat dry makes the fish steam and not sear, so blot it well.
- Leaving the cornstarch out of the pan too long without stirring makes lumps, so whisk it right before adding.

## Variations and swaps

- Add a teaspoon of grated ginger and a pinch of chili flakes to the sauce.
- Cube the salmon and cook it as honey garlic bites over rice.
- Bake the salmon at 400°F (200°C) for 12 minutes and brush with the sauce at the end.
- Swap soy sauce for coconut aminos to lower the sodium and make it soy free.
- Swap honey for maple syrup for a deeper, woodsy sweetness.
- Swap butter for olive oil to make it dairy free.

## Storage

Refrigerate within 2 hours in an airtight container for up to 3 days. Reheat gently at low heat or in the microwave at 50 percent power until it reaches 165°F (74°C).

## FAQ

**How do I know when honey garlic salmon is done?**

It is done when the thickest part reaches 145°F (63°C) and the flesh is opaque and flakes with a fork. If you pull it at 140°F (60°C), carryover heat finishes it during a 2 minute rest.

**Can I make honey garlic salmon in the oven?**

Yes. Bake it at 400°F (200°C) for 12 to 14 minutes, then brush on the sauce for the last 3 minutes. For a thicker glaze, simmer the sauce on the stove first.

**Why is my honey garlic sauce burning?**

Honey has a lot of sugar and burns above medium heat. Keep the heat moderate once the sauce is in, and stir often. Add a splash of water if it gets too thick.

**What should I serve with honey garlic salmon?**

Rice, noodles, roasted broccoli or green beans work well. The sauce is good over plain rice, so serve it with something that can soak it up.

**Can I use frozen salmon?**

Yes, thaw it overnight in the fridge and pat it very dry before cooking. Wet fish will not sear and will water down the sauce.

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Source: https://cookingscientist.com/recipes/honey-garlic-salmon (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846