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Easy Honey Garlic Salmon and Asparagus: Best 20-Minute Dinner

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A quick and easy one-pan honey garlic salmon with tender-crisp asparagus, ready in under 20 minutes. Perfect for busy weeknights, this dish features a perfectly balanced sweet and savory glaze that clings to flaky salmon and caramelized asparagus.

Ingredients

Scale
  • 4 salmon fillets (6 oz each)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 1/3 cup honey
  • 3 tablespoons low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • 2 tablespoons unsalted butter
  • 1 bunch asparagus (about 1 lb), woody ends trimmed
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish
  • Lemon wedges, for serving

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Set aside.
  2. Trim the asparagus by bending each spear near the bottom until it snaps. Discard the woody ends. Toss the asparagus with 1 tablespoon olive oil and a pinch of salt and pepper.
  3. In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, and sesame oil. In a separate tiny bowl, mix the cornstarch with water to make a slurry. Set both aside.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is shimmering, place the salmon fillets skin-side down. Cook for 4-5 minutes without moving, until the skin is crispy and golden. Flip and cook for another 3-4 minutes, until the salmon is opaque and flakes easily. Remove from the pan and set aside.
  5. Add the asparagus to the same pan. Cook for 3-4 minutes, turning occasionally, until tender-crisp with some charred spots.
  6. Push the asparagus to one side of the pan. Pour the honey garlic sauce into the empty space. Let it bubble and simmer for about 1 minute. Stir the cornstarch slurry, then pour it into the simmering sauce. Stir constantly for 30-45 seconds until the sauce thickens and turns glossy.
  7. Remove the pan from the heat. Stir in the butter until melted and the sauce is silky.
  8. Return the salmon to the pan, nestling it among the asparagus. Spoon the glaze over the salmon and asparagus. Warm through for about 1 minute.
  9. Transfer to serving plates. Sprinkle with sesame seeds and sliced green onions. Serve with lemon wedges.

Notes

Pat the salmon dry for a crispy skin. Don’t overcrowd the pan; cook in batches if needed. Add the cornstarch slurry just before serving to avoid clumps. For a spicy version, add sriracha or red pepper flakes. Leftovers keep for up to 3 days in the refrigerator; reheat in a skillet with a splash of water.

Nutrition

Keywords: honey garlic salmon, salmon and asparagus, one-pan salmon, quick salmon recipe, weeknight dinner, healthy salmon, gluten-free salmon

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