Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Season the salmon fillets with paprika, salt, and pepper. Use your hands to gently press the seasonings into the flesh.
In a pan, melt butter over medium-high heat and sear the salmon skin-side down first. Use your spatula to lightly press the filets for full contact with the pan. Flip after a few minutes, then let them rest on a plate when done.
Keep the melted butter in the pan, and add the garlic, honey, water, soy sauce, and lemon juice. Cook for a couple minutes until it begins to thicken.
Return the cooked salmon filets to the pan, and cover them with sauce. Cook a couple more minutes until everything is incorporated with the glaze. Garnish with lemon slices, parsley, and serve!
- To make the sauce spicy, add sriracha or cayenne pepper.
- Storing: You can keep this leftover honey garlic salmon for up to 4 days in the fridge. To Freeze, be sure to tightly wrap the filets in plastic, and freeze for up to 3 months.
Calories: 352kcal | Carbohydrates: 15g | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 847mg | Potassium: 884mg | Fiber: 1g | Sugar: 13g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg