Honey Garlic Salmon and Asparagus

By Becky Hardin

Updated Oct 23, 2025

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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 my whole family loves.

Recipe Card

Honey Garlic Salmon and Asparagus Recipe

4.71 from 65 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 lbs Atlantic salmon side cut into 6 oz. portions, cod, hake, or pollock also work
• ▢ kosher salt and freshly ground black pepper to taste
• ▢ ½ tsp ground cayenne pepper
• ▢ ½ tsp ground paprika
• ▢ 2 tbsp salted butter (¼ stick)
• ▢ 4 cloves minced garlic in oil
• ▢ 4 tbsp honey
• ▢ 1½ tbsp fresh lemon juice
• ▢ 1 tbsp water
• ▢ 1 lb. fresh asparagus trimmed
• ▢ 1 tbsp olive oil

Video

Instructions 

• Pat the salmon dry and cut it into 4 (6 oz.) 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 lbs Atlantic salmon side, kosher salt and freshly ground black pepper, ½ tsp ground cayenne pepper, ½ tsp ground paprika
• Heat a large skillet over medium/high heat. Add the butter and allow to melt.
  2 tbsp 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 tbsp honey, 1½ tbsp fresh lemon juice, 1 tbsp 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 lb. fresh asparagus, 1 tbsp 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.

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

Gather your ingredients.

Prep the salmon: Pat 1½ lbs. of Atlantic salmon dry and cut it into 4 individual filets. Season with salt and pepper to taste, and then sprinkle with ½ tsp of cayenne pepper and ½ tsp of ground paprika. Set aside while you get the pan ready.

Melt the butter and cook the garlic: Heat a large skillet over medium/high heat and melt 2 tbsp of salted butter. Add 4 cloves of minced garlic and cook for 1-2 minutes or until fragrant and bubbling.

Make the sauce: Stir in 4 tbsp honey, 1½ tbsp lemon juice, and 1 tbsp water, whisking to combine. Let the sauce cook for 1-2 minutes until it starts to bubble and reduces slightly.

Baste the salmon: Add the salmon, skin side down, to the skillet and baste it in the sauce.

Add the asparagus: Add 1 lb. of asparagus to the pan, around the salmon. Drizzle 1 tbsp of olive oil over the asparagus, and season with salt and pepper. Cook the salmon on medium heat, covered and skin side down, for about 15 minutes.

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

Serve: Remove the salmon and asparagus from the oven and serve. Enjoy.

How to Store

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. When I want to add a starch, I’ll make a batch of basmati rice, some creamy mashed potatoes, or a simple German potato salad.

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