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One-Pan Honey Garlic Salmon: Easy 20-Min Dinner

Tender pan-seared salmon and asparagus cooked in one skillet with a glossy honey garlic glaze.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the salmon and vegetables
  • 4 salmon fillets about 6 ounces each
  • 1 pound asparagus trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
For the honey garlic sauce
  • 3 tablespoons honey
  • 3 tablespoons low-sodium soy sauce
  • 4 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 teaspoon cornstarch
  • 1 tablespoon water
For finishing
  • 1 tablespoon fresh parsley chopped
  • lemon wedges for serving

Equipment

  • 1 large skillet
  • 1 Small mixing bowl for sauce
  • 1 Small bowl for cornstarch slurry
  • 1 tongs or fish spatula
  • 1 whisk

Method
 

Prepare ingredients
  1. Pat the salmon fillets dry with paper towels. Season with kosher salt, black pepper, and red pepper flakes if using. Trim the asparagus.
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, and lemon juice. In another small bowl, stir the cornstarch with the water to make a slurry.
Cook the salmon and asparagus
  1. Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down if using skin and cook for about 4 minutes, until seared and releasing easily from the pan.
  2. Flip the salmon carefully and add the asparagus around the fillets. Cook for 2 minutes, turning the asparagus once.
  3. Reduce the heat to medium. Add the butter to the skillet, then pour in the honey garlic mixture. Let it bubble for about 30 seconds.
  4. Stir in the cornstarch slurry and spoon the sauce over the salmon as it thickens. Cook for 2 to 3 more minutes, until the salmon flakes easily and reaches 145°F internally, and the asparagus is tender-crisp.
  5. Turn off the heat, sprinkle with chopped parsley, and serve with lemon wedges and extra sauce from the pan.

Notes

Pat the salmon dry for the best sear. Use similar-sized fillets so they cook evenly. Watch the honey garlic sauce closely so it thickens without burning. Swap asparagus with green beans, broccolini, or zucchini if needed.