Description
This Honey Garlic Salmon and Asparagus recipe features tender salmon filets cooked in a buttery, sweet, and garlicky sauce alongside perfectly roasted asparagus. The salmon is pan-seared, basted in a flavorful honey garlic sauce, and finished under the broiler for a crisp top. Easy to prepare in under 30 minutes, this healthy and elegant dinner is perfect for a weeknight meal or entertaining guests.
Ingredients
Scale
Salmon and Seasonings
- 1½ lbs Atlantic salmon side, cut into 4 (6 oz.) portions (cod, hake, or pollock can also be used)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ tsp ground cayenne pepper
- ½ tsp ground paprika
Honey Garlic Sauce
- 2 tbsp salted butter (¼ stick)
- 4 cloves garlic, minced in oil
- 4 tbsp honey
- 1½ tbsp fresh lemon juice
- 1 tbsp water
Asparagus
- 1 lb fresh asparagus, trimmed
- 1 tbsp olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the salmon: Pat the salmon dry and cut it into 4 (6 oz.) filets. Season each piece with kosher salt, freshly ground black pepper, cayenne pepper, and paprika. Set aside.
- Heat the skillet: Place a large skillet over medium-high heat and add the butter. Allow it to melt completely.
- Sauté garlic: Add the minced garlic to the melted butter and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Make the sauce: Stir in the honey, fresh lemon juice, and water. Whisk to combine and let the mixture cook for 1-2 minutes until it bubbles and slightly thickens.
- Cook the salmon: Add the salmon filets, skin side down, to the skillet. Baste the salmon with the honey garlic sauce as it cooks.
- Add asparagus: Arrange the trimmed asparagus around the salmon in the skillet. Drizzle with olive oil and season with salt and pepper.
- Simmer covered: Reduce heat to medium, cover the skillet, and cook for 15 minutes to allow the salmon to cook through and the asparagus to soften.
- Broil for finishing: Preheat your oven broiler. Remove the cover from the skillet and place it under the broiler for 3-5 minutes until the salmon reaches an internal temperature of 145°F and has a slightly crisp top. If the asparagus is thin and at risk of burning, remove it from the skillet before broiling the salmon.
Notes
- Use a meat thermometer to ensure salmon is cooked to a safe internal temperature of 145°F.
- If using thin asparagus, consider removing it before broiling to prevent burning.
- You can substitute other white fish such as cod, hake, or pollock if salmon is unavailable.
- Adjust the cayenne pepper amount to control the spiciness level.
- Leftover salmon can be stored refrigerated for up to 2 days and is great for salads or sandwiches.
- Make sure the skillet you use is oven-safe for the broiling step.
