This recipe was automatically generated and is waiting for our culinary review. The instructions and ingredients are complete and ready to use, but we have not reviewed or tested it yet. Try it out and tell us what you think. Your feedback will help us make it even better!
Ingredients
- 4 salmon fillets, 6 ounces each, skin-on
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon fresh ginger, minced
- Salt and black pepper to taste
- 1 tablespoon sesame seeds
- 2 green onions, sliced thin, for garnish
Before you start
Equipment You'll Need
- Large skillet or frying pan
- Small mixing bowl
- Whisk
- Paper towels
- Measuring spoons and cups
- Spatula or fish turner
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not move the salmon while it sears skin-side down—this helps develop a crispy, flavorful crust.
- Use a fish turner or wide spatula when flipping to prevent the delicate fish from breaking apart.
- If your salmon fillets are very thick (over 1 inch), reduce heat to medium after flipping to ensure the center cooks through without overcooking the exterior.
- Be careful when tilting the pan with hot glaze—keep hands and face away from potential splatters.
Instructions
-
Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
-
In a small bowl, whisk together honey, soy sauce, Dijon mustard, minced garlic, lemon juice, and fresh ginger until well combined.
-
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
-
Place salmon fillets skin-side down in the hot skillet and sear without moving for 4-5 minutes until the skin is crispy and golden brown.
-
Carefully flip the salmon fillets and cook for another 2-3 minutes on the flesh side.
-
Pour the honey glaze over the salmon fillets, tilting the pan to coat evenly, and cook for 2-3 minutes more until the glaze thickens and coats the fish in a glossy layer.
-
Transfer the salmon to serving plates and drizzle any remaining glaze from the pan over the fillets.
-
Garnish with sesame seeds and sliced green onions before serving immediately.
Chef's notes
Serve immediately with steamed vegetables, rice, or roasted potatoes for a complete meal.
Leftovers can be refrigerated in an airtight container for up to 2 days and eaten cold or gently reheated.
For best results, use fresh salmon fillets rather than frozen, as they have superior texture and flavor.
The glaze can be prepared up to 1 day in advance and stored in the refrigerator.
Want More Recipes?
Browse our full collection of recipes with detailed instructions, tips, and Chef Betty's expert guidance.