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Spicy Honey Garlic Salmon fillets

Spicy Honey Garlic Salmon

5 from 35 votes
Created by Mariam E.
These sweet and spicy fillets pan sear to perfection for a quick and healthy dinner recipe.
Prep Time 7 mins
Cook Time 15 mins
Total Time 22 mins
Course Entree, Main Dish
Cuisine American
Servings 4 servings


  • 4 8 oz salmon fillets center cuts
  • 2 tsp. olive oil
  • 1 tsps. smoked paprika or normal paprika
  • 1 tsp. garlic powder
  • ¾ tsp. fresh ground black pepper more or less to taste
  • ½ tsp. cayenne pepper more or less to taste

The Sauce

  • ¼ cup honey
  • 4 cloves garlic minced or chopped
  • 1 tbsp. lemon juice
  • ½ tsp. onion powder
  • 2 tbsps. water
  • cup soy sauce Low-sodium
  • ½ tsp. chili flakes more or less to taste
  • 1 tbsp. olive oil
  • tsp. corn starch
  • ½ tsp. ginger powder optional


  • Green Onion optional
  • Toasted Sesame Seeds optional
  • Lemon wedges optional


  • Remove the skin from the salmon. Slice them into 8 oz pieces and pat them dry.
  • In a small bowl stir together paprika, garlic powder, fresh ground pepper, and cayenne pepper. Season both sides of the salmon with this seasoning.
  • In a small bowl or cup, mix together the sauce ingredients: honey, garlic, water, lemon juice, soy sauce, onion powder, cornstarch and ginger powder, chili flakes, and 1 tbsp. of olive oil to make the sauce. Set aside for cooking.
  • Bring a large nonstick skillet over medium heat. Add 2 Tbsps. of olive oil. Place the salmon in the pan and sear for 5 minutes without moving. Flip and cook on the other side for 5 minutes.
  • Pour the sauce into the pan and let the sauce and salmon cook together 2-3 minutes, or until the sauce thickens up. Scoop up some of the sauce and glaze the salmon as it cooks.
  • Remove from heat and garnish with sesame seeds, chopped green onion, and lemon wedges before serving.



  • You can also bake the Spicy Salmon in the oven at 400°F for 8-10 minutes, uncovered.
  • Ideally go for wild salmon, for flavor and sustainability. Wild salmon looks orange in color whereas farmed salmon is pale orange in color.
  • Make sure to pat the fillets dry with a paper towel, to remove excess water. This promotes an even cook and stops splattering from the oil.
  • You can remove the skin if you don't like the fishy taste.
  • When searing the salmon, don't move it around until you're ready to flip it. If you move it too soon it's likely to stick and tear.
  • Garnish with sesame seeds, chopped green onions, and lemon wedges. 
  • Feel free to enhance the flavor of salmon by topping with fresh herbs such as parsley, basil, or cilantro.
  • Add some breadcrumb topping for your salmon to give it a different texture.


Calories: 212kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1095mg | Potassium: 152mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1052IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
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