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!
32ozsalmon4 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
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.
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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!