Skillet Honey Garlic Salmon and Asparagus
Salmon fillets and asparagus cook together in one skillet with a honey garlic butter glaze, then finish under the broiler.
Equipment
- Large oven safe skillet with lid
- Tongs
- Instant read thermometer
- Paper towels
Ingredients
Main Ingredients
- 1 ½ lb salmon fillet cut into four 6 ounce portions, skin on
- ½ tsp kosher salt divided between the fish and asparagus
- ¼ tsp freshly ground black pepper
- ½ tsp ground cayenne pepper reduce for mild heat
- ½ tsp ground paprika
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 4 tbsp honey
- 1 ½ tbsp fresh lemon juice
- 1 tbsp water
- 1 lb fresh asparagus trimmed
- 1 tbsp olive oil
Instructions
Cooking
- Season. Pat the salmon dry and season both sides with 1/4 teaspoon of the salt, the pepper, cayenne, and paprika.
- Make the glaze. Heat a large skillet over medium high heat, melt the butter, and cook the garlic for 1 to 2 minutes until fragrant. Whisk in the honey, lemon juice, and water and simmer 1 to 2 minutes until slightly reduced.
- Add salmon and asparagus. Set the fillets skin side down in the sauce and baste them, then arrange the asparagus around the fish, drizzle it with olive oil, and season with the remaining salt.
- Cover and cook. Cook covered on medium heat for about 10 minutes until the edges look opaque.
- Broil. Move the uncovered skillet under a preheated broiler for 3 to 5 minutes until the salmon reaches 145 degrees F and the glaze is bubbling.
- Rest and serve. Rest for 2 minutes, then spoon the pan sauce over the fish.
Notes
Substitutions: Cod, hake, or pollock can replace the salmon; shorten the cook time for thinner fillets.
Tips: Use an oven safe skillet with a lid, pat the fish very dry, and remove thin asparagus before broiling if it starts to char.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze. Reheat to 165 degrees F.