Honey Garlic Pan-Seared Salmon in Hexclad
Make restaurant-quality Honey Garlic Pan-Seared Salmon at home using my simple method. This easy recipe sears salmon to perfection and finishes with a sweet and savory honey garlic sauce. It’s the ideal quick dinner or a special occasion meal, made even better in a Hexclad Hybrid pan!
This Honey Garlic Pan-Seared Salmon recipe brings restaurant-quality flavor right to your kitchen with minimal effort. Using a high-heat-friendly pan like my go-to Hexclad Hybrid pan, the salmon is perfectly seared until it’s golden and crispy on the outside and tender on the inside. Topped with a sweet and savory honey garlic sauce with just a touch of fresh lemon, this dish is sure to impress.
It’s one of my favorite ways to make salmon, and it’s become a regular at our family dinners. Whether you’re preparing a special meal for a holiday or looking for a quick, hassle-free weeknight dinner, this recipe is all about simple ingredients that deliver big flavors.
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Why You’ll Love This Easy Pan-Seared Salmon in Hexclad Recipe
- Perfectly seared salmon: Crispy outside, tender inside, with a beautiful golden brown crust.
- Sweet and savory sauce: The honey garlic glaze with a touch of lemon adds incredible flavor.
- Quick and easy: Ready in less than 10 minutes, perfect for busy weeknights or special dinners.
- Simple, clean ingredients: Made with natural ingredients you can feel good about.
Ingredients & Substitutions
Here is everything you need to make the best pan-seared salmon with honey and garlic:
Salmon Fillets: You can substitute salmon for other fish fillets, such as trout, tilapia, or cod. Adjust cooking times based on the thickness of the fillets.
Light Olive Oil: Substitute with vegetable oil, canola oil, or grapeseed oil for a neutral flavor.
Lemon Juice: Freshly squeezed lime juice or orange juice can be used as alternatives for a citrusy flavor.
Lemon Zest: You can omit or replace with orange zest.
Honey: Maple syrup, agave nectar, or brown rice syrup can be used as sweeteners instead of honey.
Butter: Replace butter with ghee, margarine, or a plant-based butter alternative for a dairy-free version.
Garlic Cloves: Instead of fresh garlic, you can use garlic powder or garlic paste. Adjust quantities to taste.
Soy Sauce (gluten-free): Tamari or coconut aminos can be used as gluten-free alternatives to soy sauce. Regular soy sauce can also be used if gluten is not a concern.
Black Pepper: White pepper or red pepper flakes can be used as alternatives. Adjust the quantity to your preferred level of spiciness.
Coarse Sea Salt: Replace with regular table salt or kosher salt. Adjust the quantity based on your taste preferences.
How to Make Easy Pan-Seared Honey Garlic Butter Salmon in a Hexclad Hybrid Pan
Step 1: Make the Honey Garlic Sauce
In a small bowl, mix together lemon juice, honey, butter, soy sauce, crushed garlic, salt and black pepper.
Step 2: Cook the Salmon
Pat the salmon fillets dry with paper towels to remove excess moisture. Season salmon by sprinkling flaky sea salt and pepper on the flesh side of the salmon fillets.
Heat a large cast-iron skillet, large frying pan, or a Hexclad Hybrid frying pan (my favorite) over medium-high heat and add 2 tablespoons of light olive oil.
Place the salmon fillets in the heated pan, salmon skin side up, and sear for 3-4 minutes until a golden crust forms.
Carefully transfer the salmon from the pan to a plate, skin side up.
Slowly pour in the sauce and stir with a spatula about every minute for 3-4 minutes until it thickens.
Reduce the heat to medium-low and add the salmon back into the pan, skin side down. Gently spoon the glaze over the salmon to coat it evenly.
Place a lid on top of the pan and allow the salmon to cook for another 2-3 minutes.
Sprinkle chopped fresh parsley, green onion, and lemon zest over the salmon for added flavor.
Serve with your favorite side dishes, and enjoy!
The Best Pan-Seared Salmon with Honey Garlic Butter Recipe Notes
Salmon Thickness: Adjust the cooking time based on the thickness of your salmon fillets. Thicker fillets may require slightly longer cooking times to ensure they are cooked through.
Preheating the Pan: Allow the Hexclad pan to preheat appropriately before adding the salmon. This helps in achieving a nice sear on the fillets.
Temperature Check: Use a meat thermometer to check the internal temperature of the salmon. The FDA recommends a minimum internal temperature of 145°F (63°C) in the thickest part of the salmon.
Serving Suggestions:
Experiment with garnishes like chopped fresh herbs (parsley, cilantro, or dill) or a sprinkle of sesame seeds for added flavor and presentation.
Side Dish Pairings: Serve the salmon with your favorite side dishes such as steamed vegetables, green beans, sweet potatoes, asparagus, rice, quinoa, or a fresh salad.
Seasonings: Feel free to add more spice with a dash of red pepper flakes, crushed red pepper, chili flakes, cayenne pepper, onion powder or Italian seasoning.
Reusing in Recipes: Use leftover salmon in recipes like salads, wraps, or pasta dishes. Flake the salmon and incorporate it into new dishes for an easy and flavorful meal.
Do you love to pan-sear in Hexclad? Check out more of my easy and nutritious pan-seared recipes :
Honey Garlic Pan-Seared Salmon in Hexclad
Ingredients
- 4 cuts of salmon
- 2 tablespoons light olive oil
- 1/4 cup lemon juice
- 1/4 cup honey
- 2 tablespoons butter
- 4 cloves garlic
- 2 tablespoons soy sauce (gluten-free)
- dash black pepper
- 2 teaspoons coarse sea salt
Instructions
- In a small bowl, mix together lemon juice, honey, soy sauce, butter, crushed garlic, salt and black pepper.
- Pat the salmon fillets dry with paper towels to remove excess moisture. Season salmon by sprinkling flaky sea salt and pepper on the flesh side of the salmon fillets.Heat a large cast-iron skillet, large frying pan, or a Hexclad Hybrid frying pan (my favorite) over medium-high heat and add 2 tablespoons of light olive oil.Place the salmon fillets in the heated pan, salmon skin side up, and sear for 3-4 minutes until a golden crust forms.Carefully transfer the salmon from the pan to a plate, skin side up.
- Slowly pour in the sauce and stir with a spatula about every minute for 3-4 minutes until it thickens.Reduce the heat to medium-low and add the salmon back into the pan, skin side down. Gently spoon the glaze over the salmon to coat it evenly.Place a lid on top of the pan and allow the salmon to cook for another 2-3 minutes.
- Sprinkle chopped fresh parsley, green onion, and lemon zest over the salmon for added flavor.Serve with your favorite side dishes, and enjoy!
Video
When do you use butter?
Hi Jane, the butter is added in step 1 with the other sauce ingredients. I apologize it was not left off. It’s included now 🙂 I hope you enjoy making it! Let me know how it turns out.
I cannot even begin to understand how good that was!!! I don’t like salmon!!!! My husband, doesn’t like salmon!!!! My daughter and us, ate all of it. Had left overs and excitedly ate those as well. 😂
We can only eat it at night though, because salmon always makes me tired. 😃
But thank you for this recipe!
Hi Tafa, thank you so much for sharing this with me!!! I’m so excited you like salmon now 🙂
I will always love salmon and this recipe has been added to my favorite ways to cook salmon! The flavor is incredible and the salmon flakes off so nicely!
Hi Aubrie, thank you so much for the review! And thank you for adding this recipe to your favorites 🙂
AMAZING. Normally I am a little iffy when it comes to fish but this was the BOMB. Mine came out so juicy and tender, and the flavor was unreal. this changed my outlook on fish forever.
Haha…that’s awesome, Kathy! I also love how juicy and tender this recipe is 🙂
Instructions were easy to follow, I love it, my son said he’d eat this every day if he could!
Haha…that’s fantastic, Andrew! You’re son has great taste 🙂
THIS RECIPE RIGHT HERE!!! I haven’t had my Hexclad pan for very long and I’ve been nervous to try cooking salmon. This sauce is to die for and the salmon came out perfectly! I even impressed my wife!
Wow, Brandon that is amazing! Thank you for sharing this with me! I love my Hexclad pan, too!