Sticky Garlic Butter Salmon with Rice
Recipe by
Ingredients
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- For the Garlic Butter Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Fresh parsley, chopped
- For the Bowl:
- 3 cups cooked jasmine rice
- Fresh lemon slices for garnish
Directions
- Prepare the Salmon: Pat salmon fillets dry and season with salt and pepper.
- Cook the Salmon: Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side down for 4 to 5 minutes, then flip and cook another 3 to 4 minutes until golden and cooked through. Remove and set aside.
- Make the Sauce: In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant. Stir in honey, soy sauce, and lemon juice. Simmer until slightly thickened. For extra thickness, stir in cornstarch slurry and cook for 1 more minute.
- Glaze the Salmon: Return salmon to the skillet and spoon the garlic butter sauce over the top until well coated.
- Assemble the Bowls: Divide rice among 4 plates or bowls. Top with salmon fillets, drizzle with extra sauce, and garnish with parsley and lemon slices.
Tips for Meal prep
Cook rice in bulk and portion it into containers with salmon fillets placed on top. Store the garlic butter sauce separately if you want to keep the glaze fresh. This dish keeps well in the refrigerator for up to 3 days. When reheating, microwave salmon gently with a splash of water or cover with a damp paper towel to keep it from drying out. Add fresh parsley and lemon slices after reheating for the best flavor.
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