Honey Garlic Salmon and Asparagus

This easy and healthy one-pan salmon and asparagus recipe is perfect when I need dinner on the table fast. It’s quick and easy to prep, and cleanup is a breeze! My honey garlic salmon is ready to serve in less than 30 minutes, and it’s a flavorful dinner that my whole family loves.

We have fish for dinner at least a couple of times a week, and this honey garlic salmon and asparagus is my latest obsession. Everyone enjoys eating it, and I love that it’s super quick to make! It’s perfectly sweet and salty and there are never any leftovers!

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How to Store and Reheat

This salmon and asparagus is best served as soon as it’s made, but if you have leftovers they will keep well covered in the fridge for 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 275°F oven for 15 minutes.

Serving Suggestions

This honey garlic salmon and asparagus is a great one-pan meal all by itself. If you want to add a starch, I recommend basmati rice, mashed potatoes, or German potato salad.

Recipe Card

Honey Garlic Salmon and Asparagus Recipe

4.71 from 64 votes

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4 people

Author: Becky Hardin

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This easy and healthy one-pan honey garlic salmon and asparagus recipe is perfect when I need dinner on the table fast!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Cast Iron Skillet

Ingredients 

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• ▢ 1½ pound Atlantic salmon side cut into 6-ounce portions
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ ½ teaspoon ground cayenne pepper
• ▢ ½ teaspoon ground paprika
• ▢ 2 tablespoons salted butter (¼ stick)
• ▢ 4 cloves minced garlic in oil
• ▢ 4 tablespoons honey
• ▢ 1½ tablespoons fresh lemon juice
• ▢ 1 tablespoon water
• ▢ 1 pound fresh asparagus trimmed
• ▢ 1 tablespoon olive oil

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Instructions 

• Pat the salmon dry and cut it into 4 (6-ounce) filets. If you have extra, keep the extra for an additional meal. Season with salt and pepper to taste and then cayenne pepper and paprika. Set aside.
  1½ pound Atlantic salmon side, Kosher salt and freshly ground black pepper, ½ teaspoon ground cayenne pepper, ½ teaspoon ground paprika
  
• Heat a large skillet over medium/high heat. Add the butter and allow to melt.
  2 tablespoons salted butter
  
• Add the garlic and cook for 1-2 minutes or until fragrant.
  4 cloves minced garlic in oil
  
• Stir in the honey, lemon juice, and water. Whisk to combine. Allow to cook for 1-2 minutes until bubbling and slightly reduced.
  4 tablespoons honey, 1½ tablespoons fresh lemon juice, 1 tablespoon water
  
• Add the salmon, skin side down, to the skillet. Baste in the sauce.
  
• Add the asparagus around the salmon. Drizzle the asparagus with the olive oil. Season with salt and pepper.
  1 pound fresh asparagus, 1 tablespoon olive oil
  
• Cook the salmon on medium, covered and skin side down, for 15 minutes.
• Turn your oven to broil. Uncover the skillet and place in the oven to broil for 3-5 minutes or until the salmon is cooked to an internal temperature of 145°F. If your asparagus is thin and you're worried about burning, you can remove the asparagus from the skillet before broiling.
  

Video

Becky’s Tips

Storage: Store honey garlic salmon and asparagus in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Calories: 416kcalCarbohydrates: 23gProtein: 37gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 109mgSodium: 705mgPotassium: 1104mgFiber: 3gSugar: 20gVitamin A: 1328IUVitamin C: 10mgCalcium: 58mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Honey Garlic Salmon and Asparagus Step by Step

Prep the Salmon: Pat 1½ pounds of Atlantic salmon dry and cut it into 4 (6-ounce) filets. If you have extra, keep the extra for an additional meal. Season with salt and pepper to taste and then ½ teaspoon of cayenne pepper and ½ teaspoon of ground paprika. Set aside.

Melt the Butter: Heat a large skillet over medium/high heat. Add 2 tablespoons of salted butter and allow to melt.

Cook the Garlic: Add 4 cloves of minced garlic in oil and cook for 1-2 minutes or until fragrant.

Make the Sauce: Stir in 4 tablespoons of honey, 1½ tablespoons of lemon juice, and 1 tablespoon of water. Whisk to combine. Allow to cook for 1-2 minutes until bubbling and slightly reduced.

Baste the Salmon: Add the salmon, skin side down, to the skillet. Baste in the sauce.

Add the Asparagus: Add 1 pound of asparagus around the salmon. Drizzle the asparagus with 1 tablespoon of olive oil. Season with salt and pepper. Cook the salmon on medium, covered and skin side down, for 15 minutes.

Broil and Serve: Turn your oven to broil. Uncover the skillet and place in the oven to broil for 3-5 minutes or until the salmon is cooked to an internal temperature of 145°F. If your asparagus is thin and you’re worried about burning, you can remove the asparagus from the skillet before broiling.

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