Honey Glazed Salmon Recipe

This one-pan, restaurant-quality honey glazed salmon yields perfectly tender, flaky salmon fillets smothered in a sticky, sweet, savory honey-soy glaze, pan-seared until crisp, then broiled to perfection in just 20 minutes!

Quick salmon recipes have become a weeknight favorite in my house. When done right, it’s super tender, flaky, flavorful, and packed with protein, vitamins, and heart-healthy omega-3s. Plus, with options like rich teriyaki baked salmon, quick air fryer salmon, and this addictive honey glazed salmon, there’s something for everyone.

This honey salmon recipe is quick and simple enough for busy weeknights but impressive enough for special occasions. Its delicious combination of sweet, acidic, aromatic, spicy, and salty flavors makes the perfect honey glaze for salmon. The salmon is pan-seared until crisp, basted with the sauce, and finished under a broiler until caramelized and addictive.

The result is a juicy, flaky, delicious, and super satisfying dish. It’s perfect for combining with carbs and cooked veggies as a winning weeknight dinner that never disappoints!

Honey Glazed Salmon Ingredients

With a fairly short ingredients list (pantry friendly!), you’ll be shocked at how flavorful this recipe is!

• Salmon fillets: For the best results, I recommend using fresh wild salmon filets (like wild sockeye, coho, or king salmon), skin-on, and bones removed, all a similar size between 6-8oz. You can use frozen (thawed) salmon, too.
• Olive oil and butter: Using a combination of both helps to produce rich and buttery fish packed with flavor.
• Seasoning: I used a simple combination of smoked paprika, sea salt, and black pepper, though you could technically omit the paprika if preferred.

The Honey Glaze For Salmon

• Honey: It makes the sticky sweet base for this sweet salmon recipe.
• Aromatics: I love using fresh minced garlic and ginger in this glaze, though the latter is optional. Use powdered garlic or ginger in a pinch.
• Soy sauce: For a salty, umami-rich flavor. It’s best to use light soy sauce (reduced sodium if preferred). Use tamari or coconut aminos if gluten-free.
• Lemon juice: (or lime juice/rice wine vinegar) For tang and brightness in the glaze. Add the zest for extra bold citrus.
• Sriracha: (or other hot sauce) For heat – adjust the amount or omit if preferred. A pinch of red pepper flakes would also work.
• Water: To bring the sauce to the correct consistency.

Optionally garnish the fish with sliced green onions, sesame seeds, and/or sliced lemons.

How to Make Honey Glazed Salmon

Follow just a few simple steps for delicious quick and easy honey garlic glazed salmon.

First, pat the salmon dry with paper towels. Season the fillets with salt, pepper, and paprika. Then mince/grate the ginger and garlic.

Next, ensure your oven rack is adjusted to the middle position and preheat your broiler to medium-high.

Add the butter and oil to a large oven-safe skillet and heat it over medium-high heat. Once the butter melts, place salmon skin-side-down. Pan-sear for 2-3 minutes per side (depending on thickness), then set aside.

When flipping the salmon, it’s best to gently lift one corner first. If it releases easily, it’s ready to flip. Otherwise, leave it for a little longer.

How To Make Honey Glazed Sauce For Salmon

Add all the marinade ingredients to the pan. Heat it for 30 seconds before adding the salmon back to the pan.

Cook the fish further for 2-3 minutes, regularly spooning the sauce over the salmon to thoroughly glaze it.

Simmer it for longer if you want the sauce to reduce and thicken slightly into a glaze.

Finally, transfer the pan to the oven and broil for about 5 minutes. Baste the sauce over the salmon often until it caramelizes and is lightly charred. Enjoy!

Tips for the Best Honey Glazed Salmon

• Use the best salmon: Wild salmon is leaner (meaning less fat & calories), contains more minerals and long-chain omega-3s, has lower contaminants, and tastes better than farmed salmon. I prefer fresh as frozen fillets can be very thin/vary in size.
• Use room temperature salmon: Remove the fillets from the fridge 20-30 minutes before cooking so they cook evenly.
• Season just before cooking: Otherwise, salt can draw out moisture from the fish.
• Cook salmon with the skin on: This is especially important when pan-frying to hold the fillets together. It also acts as a barrier to keep the glazed salmon from drying.
• Use a HOT pan: Ensure it’s thoroughly pre-heated before adding the salmon. Otherwise, it won’t properly sear. Also, leave the fillets untouched while searing.
• Be careful not to overcook the fish: It becomes dry when overcooked. I recommend cooking it to an internal temperature of 140ºF/60ºC for “medium-well” cooked salmon. When ready, a finger (or fork) pressed gently into a fillet should cause it to separate into flakes easily.
• For a thicker sauce: Either use less water. Or simmer it for longer before adding the fish. Or after removing the salmon from the pan, return the glaze to the stove with a teaspoon of cornstarch slurry. Increase the heat and stir constantly until it thickens.

Serving Recommendations

It’s really simple to make delicious salmon dinner ideas with this recipe. Just pair it with a side of vegetables and carbs:

• Grains: brown rice, jasmine rice, quinoa, etc. Or low-carb cauliflower rice or zucchini noodles.
• Noodles: Like soba noodles, a noodle salad, or vegetable lo mein.
• Cooked vegetables: Like roasted radish, asparagus, green beans, artichoke, bok choy, carrots, etc.
• Potatoes: Roasted, baked, or creamy mashed potatoes.
• Salads: serve alongside your favorite fresh salad.

Feel free to add chilled leftover salmon to dishes like leafy green salads, pasta salads, wraps, tacos, etc.

More Simple Proteins

• Sautéd Beef and Broccoli
• The Best Lox Bagel
• Chicken Tenders in Air Fryer
• How to Cook Salted Cod
• One Pot Chicken and Rice
• Taco Casserole Recipe
• Chicken Piccata Recipe

If you try this easy honey-glazed salmon recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!