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Perfectly tender cubes of salmon glazed in a sticky-sweet honey garlic sauce create an irresistible dinner that comes together in minutes. The salmon stays moist inside while developing a beautiful golden crust, all enveloped in a sauce that's the perfect balance of sweet and savory.
Last week, I made this for a last-minute dinner party, and my guests couldn't believe how quickly it came together. The honey garlic sauce disappeared so fast, people were using bread to soak up every last drop.
Essential Ingredients
- Fresh Salmon: Choose center-cut portions for the most even cooking
- Local Honey: Its floral notes create a more complex sauce
- Fresh Garlic: Mince just before cooking for strongest flavor
- Low-sodium Soy Sauce: Controls saltiness while adding umami
- Rice Vinegar: Provides subtle acidity that balances the honey
Detailed Instructions
- 1. Prepare the Salmon
- Pat fillets completely dry before cutting
- Remove skin in one piece using a sharp knife
- Cut into even 1-inch cubes for consistent cooking - 2. Season and Sear
- Coat salmon in seasoning mix until evenly covered
- Heat pan until very hot before adding oil
- Work in batches to prevent overcrowding - 3. Create the Sauce
- Lower heat to prevent burning the garlic
- Whisk constantly while sauce reduces
- Look for coating consistency on spoon - 4. Final Assembly
- Return salmon to pan gently
- Toss to coat each piece evenly
- Garnish immediately before serving
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Growing up fishing in the Pacific Northwest, I learned that quality salmon needs minimal handling. Just a light touch with seasonings lets its natural richness shine through.
Make-Ahead Tips
Prep salmon and mix sauce ingredients separately. Combine just before cooking to maintain optimal texture.
Common Questions Solved
For frozen salmon, thaw overnight and pat very dry before cooking. The sauce can be made 3 days ahead.
Quick Substitutions
No rice vinegar? Apple cider vinegar works. Maple syrup can replace honey for a different sweetness.
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Twenty years of cooking salmon taught me that respecting the ingredients - using fresh salmon, real honey, and properly heated pans - makes all the difference between good and extraordinary results.
Frequently Asked Questions
- → Can I use frozen salmon?
- Yes, just thaw completely and pat dry well before cooking.
- → How do I know when salmon is done?
- It should be opaque and flake easily with a fork.
- → Can I make this in an air fryer?
- Yes, cook at 390°F for 7-9 minutes, flipping halfway.
- → What sides go well with this?
- Rice, steamed vegetables, or Asian noodles work great.
- → Can I make the sauce less sweet?
- Yes, reduce honey amount and add more soy sauce to taste.