Honey Garlic Salmon

This salmon is so incredibly sweet and savory, easy to put together, and quick to cook! Use a regular oven or convection oven!

5 from 1 vote

Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine American, gluten free

Servings servings

2 lbs. salmon skin on and cut into 2 portions
2 tablespoon minced garlic about 4 cloves
3 tablespoon liquid aminos or soy sauce
3 tablespoon raw honey
1 tablespoon water
2 tablespoon freshly squeezed lemon juice
1 lemon wedge to add to pan
Optional sea salt, freshly ground black pepper, and smoked paprika to season fish before cooking
Garnish with fresh parsley
Option to garnish with roasted cherry tomatoes and parsley for a great red and green holiday look

Option to lightly season salmon with sea salt, pepper, and smoked paprika before adding it to the skillet.
In a small bowl combine liquid aminos, honey, water, and lemon juice. Set aside.
Preheat oven to broil (no need to preheat if using convection oven). Will broil after cooking on stovetop.
In a large skillet (preferably cast iron), heat 2 tablespoon olive oil on medium heat. Add minced garlic and sauté for about 2 minutes. Add sauce and cook for a couple minutes.
Add the salmon, skin side down, and a lemon wedge (leftovers from juicing is fine) to the skillet. Baste salmon with the sauce. Decrease heat to medium-low and cover to cook for another 6-7 minutes. Baste again with the sauce and using a potholder, transfer the skillet to oven (middle rack), convection oven (lower rack), and broil for about 12 minutes, or until internal temperature reaches 125°F- 130°F (thickness of salmon could alter broiling time). Baste again before serving. Discard lemon wedge without squeezing any additional juice out (it will be bitter at this point).
Enjoy!

Keyword honey garlic salmon

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