Honey Glazed Salmon Recipe

5 from 7 votes
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This one-pan, restaurant-quality honey glazed salmon yields perfectly tender, flaky salmon fillets smothered in a sticky, sweet-savory glaze and is ready in under 30 minutes!

Honey glazed salmon in a pan

Quick salmon recipes have become a weeknight favorite in my house. This honey-glazed salmon is a juicy, flaky, and super satisfying dish that is perfect for combining with carbs and veggies. Everyone will love the delicious combination of sweet, acidic, aromatic, spicy, and salty flavors.

Pouring honey sauce over salmon

Ingredients

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

Ingredients for honey glazed salmon
  • Salmon fillets: I recommend using wild fresh 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.
  • Aromatics: I love using fresh minced garlic cloves and ginger in this glaze, though the latter is optional. Use powdered garlic or ginger in a pinch.
  • Honey: It makes the sticky sweet base.
  • Soy sauce: For a salty, umami-rich flavor. It’s best to use light soy sauce (reduced sodium if preferred).
  • Seasoning: smoked paprika, sea salt, and black pepper.
  • Lemon juice: Or lime juice/rice wine vinegar. Add the zest for extra bold citrus.
  • Sriracha: Or other hot sauce. 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

Prepare the Salmon: First, pat the salmon dry with paper towels. Season the fillets with salt, pepper, and paprika.

seasoning Honey Glazed Salmon

Pan-sear: First, ensure your oven rack is adjusted to the middle position and preheat your broiler to medium-high.

Then add the butter and oil to a large oven-safe skillet and heat it over medium-high heat. Once the butter melts, place the salmon skin-side-down. Pan-sear for 2-3 minutes per side (depending on thickness). When flipping the salmon, it’s best to gently lift one corner first. If it releases easily, it’s ready to flip. Otherwise, keep it in the pan so the salmon cooks for a little longer. Then set aside.

Add the minced or grated fresh ginger and garlic to the pan. Heat them for 10 seconds until they become aromatic. Then, mix in honey, sriracha, lemon juice, soy sauce, and water. Heat for an additional 20 seconds to infuse the flavors before carefully adding the salmon back to the pan.

steps for pan sear honey glazed salmon

Cook the salmon further for 2-3 minutes and regularly pour the sauce over it to thoroughly glaze it.

Broil: Finally, transfer the pan to the oven and broil for about 5 minutes. Baste the sauce over the salmon often until it caramelizes, develops a sticky sweet glaze, and is lightly charred. Enjoy!

steps to broil honey glazed salmon

Serving recommendations

Making dishes that taste great with honey garlic salmon is super easy. Just pair it with a side of vegetables and carbs:

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

A serving of honey glazed salmon fillet with rice and broccolini

More salmon recipes to try

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!

Honey Glazed Salmon Recipe

5 from 7 votes
By: Samira
This one-pan, restaurant-quality honey glazed salmon yields perfectly tender, flaky salmon fillets smothered in a sticky, sweet-savory glaze and is ready in under 30 minutes!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients 
 

  • 32 oz salmon 4 filets; best to use fresh wild salmon (wild sockeye, coho, or king salmon), skin-on, and bones removed, all a similar size between 6-8 oz; you can use frozen (thawed) salmon
  • 1.5 Tbsp olive oil
  • 0.7 oz butter 1.5 Tbsp; unsalted
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika powder smoked, optional

Honey Glazed Sauce

  • 1/2 cup honey
  • 1.2 oz garlic 5 large cloves
  • 0.28 oz ginger 1/2 Tbsp minced, optional
  • 2 Tbsp lemon juice from 1/2 a lemon; OR lime juice
  • 3 Tbsp light soy sauce OR coconut aminos/tamari
  • 1 Tbsp sriracha sauce or hot sauce, optional
  • 1/4 cup water

Instructions 

  • Pat the salmon dry with paper towels. Season the fillets with salt, pepper, and paprika. Mince/grate the ginger and garlic.
  • 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 the salmon skin-side-down and 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.
  • Add the minced or grated fresh ginger and garlic to the pan. Heat them for 10 seconds until they become aromatic. Then, mix in honey, sriracha, lemon juice, soy sauce, and water. Heat for an additional 20 seconds to infuse the flavors before carefully adding the salmon back to the pan.
  • Cook the salmon further for 2-3 minutes and regularly spoon the sauce over it to thoroughly glaze it.
    Simmer it for longer if you want the sauce to reduce and thicken slightly into a glaze.
  • Transfer the pan to the oven and broil for about 5 minutes, basting the sauce over the salmon often until it caramelizes and is lightly charred. Enjoy!
    Optionally garnish with sliced green onions, sesame seeds, and/or sliced lemons.

Notes

To store: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze: Allow the leftovers to cool before transferring them to a Ziplock bag (squeezing out excess air) and freezing for up to 2 months. Thaw in the refrigerator overnight.
Reheat on the stovetop over medium-low heat, adding a splash of water and covering it with a lid to keep it from drying out.
Check the blog post for serving suggestions!
Course: Main
Cuisine: Asian
Freezer friendly: 2 Months
Shelf life: 3 Days

Nutrition

Calories: 561kcal, Carbohydrates: 40g, Protein: 47g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 135mg, Sodium: 1283mg, Potassium: 1228mg, Fiber: 1g, Sugar: 36g, Vitamin A: 348IU, Vitamin C: 8mg, Calcium: 53mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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