Description
This Honey Lemon Salmon recipe features tender, pan-seared salmon fillets glazed with a tangy and sweet honey lemon sauce. Cooked on the stovetop for a perfectly crispy skin and juicy interior, this dish balances savory seasoning with bright citrus and a touch of sweetness for an easy and elegant seafood dinner.
Ingredients
Scale
Salmon
- 1 pound fresh salmon (cut into 4 pieces)
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
Sauce
- 1/4 cup honey
- 2 tablespoons chicken broth or water
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- 1/2 tablespoon cornstarch
Instructions
- Prepare the salmon: Remove the salmon from the refrigerator about 15-20 minutes before cooking to bring it closer to room temperature. Cut the salmon into 4 equal pieces and pat dry with paper towels. Season all sides generously with salt and pepper.
- Heat the pan: Place a skillet over medium-high heat and add the olive oil along with 1 tablespoon of butter. Allow the butter to melt and the pan to heat thoroughly for a few minutes before adding the salmon.
- Mix the sauce: In a medium bowl, whisk together the honey, chicken broth (or water), lemon juice, garlic powder, and cornstarch until completely combined. Set this sauce mixture aside for later use.
- Cook the salmon: Place the salmon pieces skin-side down in the hot skillet. Cook undisturbed for about 5 minutes to develop a crispy skin. Then reduce the heat to medium, flip the salmon carefully, and cook for an additional 2 to 3 minutes until the fish is nearly cooked through.
- Add butter and sauce: Add the remaining 1 tablespoon of butter to the skillet and let it melt. Pour the prepared honey lemon sauce into the pan between the salmon pieces. Let the sauce bubble and thicken slightly for about 30 seconds, then remove the skillet from heat to prevent burning. Flip the salmon again and spoon the thickened sauce over the top to coat the fish evenly.
- Finish and serve: Just before serving, squeeze a wedge of fresh lemon over the salmon pieces to add an extra burst of citrus freshness and balance the sweetness. The salmon skin will be nicely crisp but can be peeled off easily if preferred. Serve immediately for best texture and flavor.
Notes
- Allowing the salmon to come to room temperature before cooking helps it cook more evenly.
- You can substitute chicken broth with water for a lighter sauce.
- Be careful not to overcook the salmon; it should remain moist inside.
- The crispy skin is delicious but can be removed easily if desired.
- Serve with steamed vegetables or rice to complete the meal.
