The delicate glaze over this garlic honey salmon is unmatched. Honey, Asian sweet chili sauce, garlic, and soy sauce lend all the sweet and savory flavors you could imagine against the flakey tender salmon filets.
Add honey, soy sauce, Asian sweet chili sauce, and minced garlic to a saucepan. Stir together well and bring to a boil over medium-high heat, stirring frequently. Remove from heat.
Make a slurry from the cornstarch and water and whisk it into the sauce, heating just long enough for it to begin to thicken a bit. Remove from heat.
Preparing The Salmon
If needed, pat salmon filets dry with paper towel. Season to taste with garlic salt and black pepper.
Add olive oil to the skillet and heat over medium-high.
Brush seasoned salmon filets with a generous amount of the sauce. Place salmon, skin side up into the prepared skillet. Brush the skin side with additional sauce.
Cook for 6 minutes, the flesh will begin to change from pink to a pale pink as it cooks. Turn the filets over with a fish turner spatula.
Add remaining sauce to the skillet and reduce heat to medium, cooking for an additional 3 minutes, sauce will be bubbly.
Notes
Center cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice the filet into 4 smaller filets weighing about 8 ounces each. We highly recommend using fresh salmon over frozen. If you do have frozen salmon, allow it to fully thaw overnight in the refrigerator before using.
To test your filets for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the filet – if it begins to flake or separate then it is done cooking. If you overcook the filets, they will be dry and overly flaky. You may also use an instant read thermometer to check for doneness, salmon is finished when it reaches 125-135F in the thickest part of the filet.
Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.