Pan Seared Honey Garlic Salmon Recipe Boy, do I have a delicious recipe for you today, folks! I am going to show you how to create a stunning Honey Glazed Salmon recipe that’s perfect for any occasion, be it a romantic dinner for two or a family feast. And best of all, it’s so easy to make, even a beginner can cook it like a pro.

We’ll be using the finest ingredients, fresh salmon, honey, garlic, and a blend of mouthwatering spices, that combined create a symphony of flavors that will leave you and your friends and family wanting more. This Honey Glazed Salmon recipe is a must-try for all salmon lovers.

Trust me, you going to be glad you made this dish.

So, let’s get cooking!

Honey Glaze Salmon Recipe Pan Seared _ Chef Jean-Pierre

A Honey Glazed Salmon Recipe for a Perfect Gourmet Dining Experience

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, another great salmon recipe today! I am going to share with you an amazing Honey Glazed Salmon recipe perfect for any occasion. This fast and easy dinner recipe is better than anything you can order out! Try it for yourself and taste the amazing flavors from the combined elements in this simple yet elegant salmon dish.
4.77 from 17 votes
Servings 2 servings

Recipe Video

Recipe Ingredients

For the Fish:

  • 2 tablespoons Clarified Butter or Cooking Oil
  • 2 6 to 8 ounces Salmon pieces
  • 6 to 10 Small Carrots peeled and pre-cooked in boiling water
  • 2 to 3 tablespoons Lemon Juice
  • 2 tablespoons Honey
  • 1 ½ tablespoons Garlic finely chopped
  • 1 tablespoon Soy Sauce

For the Couscous:

  • 1 tablespoon Butter
  • 1 cup cooked Israeli Couscous pearl couscous or your favorite small pasta
  • Salt and Pepper to taste
  • 1 tablespoon Parsley freshly chopped

Recipe Instructions

Prepare the Fish:

  • Salt and pepper your fish on both sides.
  • In a Fry Pan heat the clarified butter and when hot (365ºF / 185ºC), add the salmon and let it caramelize until golden brown on one side and flip on other side. (do not touch it for about 2 minutes).
  • Reduce the heat to medium to low heat.  Add the cooked carrots, lemon, honey, garlic and Soy Sauce. 
  • Cover and pan and let it cook at low heat until the fish is cooked to your liking.  (125 ºF for medium rare).  

Prepare the Couscous:

  • In another pan, heat butter and when hot add the shallots and sweat them until translucent.  
  • Add the cooked couscous and add salt and pepper to taste and parsley.

What side dishes pair well with a Honey Glazed Salmon Recipe?

Honey Glazed Salmon pairs well with a variety of side dishes, such as:

What wines pair best with Honey Glazed Salmon?

Honey Glazed Salmon pairs well with a variety of wines that complement its sweet and savory flavors. Here are some wine recommendations to consider:

Pinot Noir: A light to medium-bodied red wine with bright acidity and fruity notes, Pinot Noir can complement the rich flavors of the salmon and cut through the sweetness of the honey glaze.

Chardonnay: A versatile white wine that can range from crisp and acidic to rich and buttery, Chardonnay pairs well with Honey Glazed Salmon. Opt for unoaked or lightly oaked Chardonnays with higher acidity to balance the sweetness of the glaze.

Riesling: This white wine can range from dry to sweet and offers bright acidity and fruity flavors. A dry or off-dry Riesling can work well with Honey Glazed Salmon, providing a refreshing counterpoint to the dish’s sweetness.

Viognier: A full-bodied white wine with floral and stone fruit notes, Viognier can complement the rich, slightly sweet flavors of the salmon and glaze without overpowering them.

When selecting a wine to pair with Honey Glazed Salmon, consider the specific flavors and preparation of your dish, as well as your personal preferences, to find the best match for your taste buds.

Frequently Asked Questions About Honey Glazed Salmon

What is the secret to buying fresh salmon?

To determine if your salmon is fresh, consider the following factors:

  • Appearance: Fresh salmon should have a vibrant, pinkish-orange color. The flesh should be firm, moist, and have a smooth texture. If the fish appears dull, dry, or has any discoloration or dark spots, it may not be fresh.
  • Smell: Fresh salmon should have a mild, slightly oceanic smell. It should not have a strong, fishy odor. If the fish smells sour or ammonia-like, it is likely not fresh and should be avoided.
  • Touch: Gently press your finger on the salmon’s flesh. Fresh salmon should spring back quickly when touched. If the flesh feels mushy or leaves an indentation, the salmon may not be fresh.

When purchasing salmon, it’s best to buy from a reputable source that maintains proper storage and handling practices to ensure the highest quality and freshness.


How do I know when the salmon is cooked through?

Salmon is cooked through when it reaches an internal temperature of 145°F (63°C) or when it flakes easily with a fork. The flesh should be opaque and tender, but not dry or overcooked.

Once your salmon has been cooking for a few minutes, you can check if it’s done by giving the top of the fillet a gentle press with a fork or your finger. As you press down, keep an eye on the flesh of the salmon. If it easily separates along the white lines running across the fillet, then you know it’s ready to go. This flakiness is a surefire sign that the fish has cooked through and is no longer raw in the center.

However, if the flesh feels firm and doesn’t flake apart easily, then it needs a bit more time on the heat. Remember, it’s always better to slightly undercook your salmon than to overcook it, as this will help to keep it moist and tender.


Can I prepare this Honey Glazed Salmon recipe ahead of time?

Yes, you can prepare Honey Glazed Salmon recipe ahead of time. You can either:

Mix the honey glaze ingredients and store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to cook, simply apply the glaze to the salmon and proceed with the cooking method of your choice.

Cook the salmon with the glaze and store it in an airtight container in the refrigerator for up to 3 days. Reheat the salmon gently in the oven or microwave before serving to avoid drying it out.


How can I store Honey Glazed Salmon leftovers?

To store Honey Glazed Salmon leftovers, follow these steps:

Short-Term Storage in Your Refrigerator:

  • Allow the cooked salmon to cool to room temperature.
  • Transfer the salmon to an airtight container or wrap it tightly in aluminum foil or plastic wrap.
  • Place the container or wrapped salmon in the refrigerator.
  • Consume the leftovers within 3 days to ensure optimal freshness and taste.

For longer storage, you can also freeze Honey Glazed Salmon leftovers:

  • Allow the cooked salmon to cool to room temperature.
  • Wrap each individual salmon fillet tightly in plastic wrap, aluminum foil, or place it in a freezer-safe plastic bag, removing as much air as possible.
  • Label the package with the date and contents.
  • Store the salmon in the freezer for up to 3 months.
  • To reheat, thaw the salmon in the refrigerator overnight, then reheat gently in the oven, microwave, or a skillet to avoid drying it out.


Can I marinate the salmon before cooking?

Yes, you can marinate the salmon for 30 minutes to an hour in the refrigerator to allow the flavors to penetrate the fish more deeply. However, be careful not to marinate for too long, as the acidity from the lemon juice can start to break down the salmon’s texture.


Can I make this Honey Glazed Salmon recipe with frozen salmon?

Yes, you can make Honey Glazed Salmon recipe with frozen salmon fillets. Thaw the fillets in the refrigerator overnight or use the defrost setting on your microwave. Be sure to pat the fillets dry with a paper towel before seasoning and cooking to ensure proper browning and caramelization of the glaze.


Can I use a different type of fish for this recipe?

While salmon works best for its rich flavor and high omega-3 content, you can substitute other types of fish for salmon, such as halibut, cod, or sea bass. Keep in mind that cooking times may vary depending on the thickness and type of fish used.

Pin It on Pinterest