This comforting, well-balanced meal brings together tender salmon glazed in sweet honey garlic sauce, creamy mashed Yukon Gold potatoes enriched with garlic butter, and colorful mixed vegetables for freshness and crunch. It’s a satisfying dinner that feels special while remaining simple enough for any night of the week.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality flavor with approachable ingredients and straightforward steps. The salmon is flaky and flavorful, the mashed potatoes are rich and smooth without being heavy, and the vegetables add color and nutrition. Everything comes together in about 40 minutes, making it ideal for both busy evenings and relaxed family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the honey garlic salmon
Salmon fillets – 4 pieces (about 150 g each)
Olive oil – 1 tablespoon
Butter – 1 tablespoon
Garlic, minced – 4 cloves
Honey – 3 tablespoons
Soy sauce – 2 tablespoons
Fresh lemon juice – 1 tablespoon
Salt – ½ teaspoon
Black pepper – ½ teaspoon
Water – 2 tablespoons
For the garlic butter Yukon Gold mashed potatoes
Yukon Gold potatoes, peeled and cubed – 900 g
Salt – 1½ teaspoons (for boiling water)
Butter – 4 tablespoons
Garlic, finely minced – 3 cloves
Warm milk – ¾ cup (180 ml)
Salt – ¾ teaspoon
Black pepper – ½ teaspoon
For the mixed vegetables
Broccoli florets – 1 cup
Carrots, sliced – 1 cup
Green beans, trimmed – 1 cup
Olive oil – 1 tablespoon
Salt – ½ teaspoon
Black pepper – ¼ teaspoon
Directions
Begin with the mashed potatoes. Place the cubed Yukon Gold potatoes in a large pot, cover with cold water, and add the salt. Bring to a boil and cook for 15–18 minutes, until the potatoes are fork-tender. Drain thoroughly and return them to the pot.
In a small pan over low heat, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant. Add the garlic butter, warm milk, salt, and black pepper to the potatoes. Mash until smooth and creamy. Cover and keep warm.
To prepare the salmon, heat the olive oil and butter in a large skillet over medium heat. Season the salmon fillets evenly with salt and black pepper. Place them in the skillet and cook for 4–5 minutes until golden on the first side. Flip and cook for another 3 minutes.
Add the minced garlic to the pan and cook for 30 seconds. Stir in the honey, soy sauce, lemon juice, and water. Let the sauce simmer for 2–3 minutes, spooning it over the salmon until slightly thickened and glossy. Remove from heat.
For the vegetables, heat olive oil in a separate pan over medium heat. Add broccoli, carrots, and green beans. Season with salt and black pepper and sauté for 5–7 minutes until tender yet still vibrant.
Serve the honey garlic salmon alongside the garlic butter mashed potatoes and mixed vegetables, spooning extra sauce over the salmon if desired.
The salmon can be replaced with trout or another firm white fish using the same sauce. For a spicy twist, add a pinch of chili flakes to the honey garlic glaze. Mashed potatoes can be made richer by adding a splash of cream or lighter by using olive oil instead of butter. Mixed vegetables can be adjusted based on season, such as zucchini, peas, or bell peppers.
Storage/Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a skillet over low heat or in the oven at 160°C until warmed through. Mashed potatoes reheat best on the stovetop with a small amount of milk, stirred until creamy. Vegetables can be reheated quickly in a pan or microwave.
FAQs
Can I bake the salmon instead of pan-searing it?
Yes, bake the salmon at 200°C for 12–15 minutes, then brush with the honey garlic sauce before serving.
How can I tell when the salmon is cooked?
Salmon is done when it flakes easily with a fork and is opaque throughout.
Can I make the mashed potatoes ahead of time?
Yes, they can be prepared in advance and reheated gently with extra milk.
Why are Yukon Gold potatoes best for mashing?
They have a naturally buttery flavor and creamy texture that mashes smoothly.
Can I reduce the sweetness of the sauce?
Yes, reduce the honey to 2 tablespoons for a less sweet glaze.
Are frozen vegetables suitable for this recipe?
Yes, frozen vegetables work well; cook slightly longer to remove excess moisture.
Can I use garlic powder instead of fresh garlic?
Fresh garlic is recommended, but garlic powder can be used if needed.
What other vegetables pair well with this meal?
Zucchini, asparagus, or peas are excellent alternatives.
Is this recipe good for meal prep?
Yes, all components store and reheat well for meal prep.
Can I use skin-on salmon?
Yes, skin-on salmon works well; cook skin-side down first for best results.
Conclusion
Honey garlic salmon with garlic butter Yukon Gold mashed potatoes and mixed vegetables is a comforting, flavorful meal that balances sweetness, richness, and freshness. With simple ingredients and reliable steps, it’s a recipe that fits effortlessly into both weeknight dinners and special occasions.
A complete and comforting meal featuring tender honey garlic glazed salmon, creamy garlic butter Yukon Gold mashed potatoes, and sautéed mixed vegetables. It’s flavorful, balanced, and perfect for a weeknight dinner or special occasion.
Ingredients
4 salmon fillets (about 150 g each)
1 tbsp olive oil
1 tbsp butter
4 garlic cloves, minced
3 tbsp honey
2 tbsp soy sauce
1 tbsp fresh lemon juice
½ tsp salt
½ tsp black pepper
2 tbsp water
900 g Yukon Gold potatoes, peeled and cubed
1½ tsp salt (for boiling potatoes)
4 tbsp butter
3 garlic cloves, finely minced
¾ cup (180 ml) warm milk
¾ tsp salt (for mashed potatoes)
½ tsp black pepper
1 cup broccoli florets
1 cup sliced carrots
1 cup green beans, trimmed
1 tbsp olive oil (for vegetables)
½ tsp salt (for vegetables)
¼ tsp black pepper (for vegetables)
Instructions
Place cubed Yukon Gold potatoes in a pot, cover with cold water, and add 1½ tsp salt. Bring to a boil and cook for 15–18 minutes until fork-tender. Drain and return to the pot.
In a small pan, melt 4 tbsp butter and sauté 3 cloves of minced garlic for 1 minute. Add garlic butter, warm milk, ¾ tsp salt, and ½ tsp pepper to the potatoes. Mash until smooth. Cover to keep warm.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Season salmon with salt and pepper and cook skin-side down for 4–5 minutes until golden. Flip and cook another 3 minutes.
Add 1 clove minced garlic to the pan, sauté 30 seconds. Add honey, soy sauce, lemon juice, and water. Simmer 2–3 minutes, spooning sauce over salmon until thickened. Remove from heat.
In another pan, heat 1 tbsp olive oil. Add broccoli, carrots, and green beans. Season with ½ tsp salt and ¼ tsp pepper. Sauté for 5–7 minutes until tender-crisp.
Serve salmon with mashed potatoes and vegetables, spooning extra sauce over the salmon.
Notes
Add chili flakes to the salmon glaze for spice.
Use olive oil instead of butter in potatoes for a lighter option.
Swap in seasonal vegetables like zucchini or bell peppers.
Salmon can be baked instead of pan-seared.
For richer mashed potatoes, add a splash of cream.
