Go Back
–+ servings

Honey Garlic Salmon with Asparagus

Juicy pan-seared salmon and crisp asparagus tossed in a sweet and savory honey garlic butter. A fresh California weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course, Seafood
Cuisine: American
Calories: 553
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 fillet skin-on center-cut salmon fillets about 6 ounces each
  • 1 pound fresh asparagus, woody ends trimmed
  • 2 tablespoons California extra virgin olive oil divided
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce or tamari
  • 3 cloves garlic, minced
  • 1 tablespoon fresh Meyer lemon juice plus lemon wedges for serving
  • 1/4 cup fresh parsley, chopped for garnish
  • 2 teaspoons black sesame seeds for garnish

Method
 

  1. Pat the salmon fillets dry with paper towels and rub with 1 tablespoon of the olive oil. Season both sides with salt and black pepper. In a separate bowl, toss the trimmed asparagus with the remaining olive oil and a light sprinkle of salt.
  2. Heat a large cast iron or nonstick skillet over medium-high heat. Place the salmon fillets skin-side up in the hot pan and sear for 3 minutes until a golden crust forms. Flip the fillets skin-side down and cook for another 2 minutes. Transfer the salmon to a plate and set aside.
  3. Reduce the heat to medium and melt the butter in the same skillet. Stir in the honey, soy sauce, minced garlic, and Meyer lemon juice. Let the sauce simmer gently for 2 minutes. Add the asparagus to the skillet and toss for about 3 minutes until bright green and crisp-tender.
  4. Return the salmon fillets to the skillet, placing them skin-side down into the honey garlic sauce. Spoon the sauce over the tops of the fillets and continue cooking for 3 to 5 minutes until the salmon is glossy, coated, and cooked through to your desired doneness.
  5. Transfer the salmon and asparagus to a serving platter. Spoon any extra pan sauce over the top and garnish with chopped parsley, lemon wedges, and black sesame seeds. Serve immediately.

Nutrition

Calories: 553kcalCarbohydrates: 12gProtein: 36gFat: 40gSaturated Fat: 13gCholesterol: 105mgSodium: 500mgFiber: 2gSugar: 9g

Notes

Use center-cut salmon fillets of even thickness so they cook evenly at the same rate.
Pat the fish very dry before searing, since surface moisture causes it to steam instead of brown.
Asparagus thickness changes cooking time: thin spears need about 2 minutes in the pan, thicker spears need up to 5.
For a less sweet glaze, reduce the honey to 1 1/2 tablespoons, or add a pinch of red pepper flakes for heat.
Leftovers keep in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the salmon.
You can make the sauce ahead of time, but add the lemon juice only after reheating so the flavor stays bright.
If using regular soy sauce instead of low-sodium, cut the added salt in step 1.

Tried this recipe?

Let us know how it was!