Pan-fried frozen salmon cooked to crispy perfection, glazed with a sweet and savory honey-garlic sauce. A quick, flavorful meal that balances tender fish with rich, aromatic notes—perfect for busy weeknights.
Ingredients:
four 4- to 5-ounce frozen skin-on salmon fillets
2 tablespoons olive oil
kosher salt and freshly ground black pepper
3 cloves garlic
1/3 cup honey
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
Directions:
Rinse the salmon under cool water and pat dry with paper towels.
Heat the oil in a large nonstick skillet over medium heat. Place the salmon skin-side up in the skillet, leaving room in between. Cook until the salmon is browned on the first side, about 4 minutes.
Flip the salmon with a spatula and season with salt and pepper. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when you insert a paring knife between the layers, 7 to 9 minutes. Transfer the salmon to a plate.
Reduce the heat to low. Add the garlic to the skillet and cook, stirring, until golden brown, about 30 seconds. Add the honey, soy sauce and vinegar and cook, stirring occasionally, until thickened, about 5 minutes. Return the salmon to the skillet and turn to coat in the sauce. Serve the salmon drizzled with the sauce.
