Ready in less than 30 minutes, this one-pan, restaurant-quality honey glazed salmon produces exquisitely delicate, flaky salmon fillets covered in a sticky, sweet-savory glaze!
In my home, easy salmon recipes have become a weekly staple. This juicy, flaky, and incredibly fulfilling honey-glazed salmon is ideal served with vegetables and carbohydrates. The taste combination of sweet, acidic, spicy, fragrant, and salty will appeal to all palates.
HONEY GLAZED SALMON INGREDIENTS
- Salmon fillets: I suggest using skin-on, bone-free, wild, fresh salmon filets (such as wild sockeye, coho, or king salmon), around 6 to 8 ounces in size. Thawed or frozen fish can also be used.
- Olive oil and butter: Combining butter and olive oil results in a creamy, flavorful fish that is full with butter.
- Aromatics: Although it’s not necessary, I adore putting freshly minced ginger and garlic cloves in this glaze. In a pinch, use powdered ginger or garlic.
- Honey: Creates the syrupy, sugary foundation.
- Soy sauce: For a flavorful, umami-rich salt, use soy sauce. Use mild soy sauce (or reduced sodium if you’d like).
- Seasoning: Black pepper, sea salt, and smoked paprika are used as seasonings.
- Lemon juice: Lime juice or rice wine vinegar in place of lemon juice. For even more citrus flavor, add the zest.
- Sriracha: Sriracha or any spicy sauce might do. If desired, reduce or eliminate the quantity. You might also try a pinch of red pepper flakes.
- Water: To get the right consistency for the sauce.
Add sliced lemons, sesame seeds, or green onions as an optional garnish for the fish.
HOW TO MAKE HONEY GLAZED SALMON
Get the salmon ready: First, use paper towels to pat the salmon dry. Using paprika, salt, and pepper, season the fillets.
Pan-sear: Set your broiler to medium-high heat and make sure your oven rack is in the middle position.
Next, put a large ovenproof skillet over medium-high heat with the oil and butter. Place the salmon skin-side down when the butter has melted. Depending on thickness, pan-sear for two to three minutes on each side. The best way to flip the salmon is to carefully raise one corner at a time. It’s prepared for flipping if it releases with ease. If not, leave it in the pan to allow the salmon to finish cooking. After that, put away.
Add the fresh ginger and garlic, chopped or grated, to the pan. They should be heated for ten seconds to release their scent. Add the water, lemon juice, soy sauce, honey, and sriracha after that. Gently return the salmon to the pan and heat for a further 20 seconds to allow the flavors to meld.
To fully glaze the fish, cook it for a further two to three minutes while continuously brushing it with sauce.
Finally, place the pan in the oven and broil it for approximately five minutes. Brush the salmon with the sauce often until it becomes gently charred, caramelized, and forms a sticky, sweet glaze. Have fun!
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Honey Glazed Salmon
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 tablespoon olive oil
- 0.7 oz butter 1.5 Tbsp; unsalted
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika powder smoked optional
Honey Glazed Sauce
- 1/2 cup honey
- 1.2 oz garlic 5 large cloves
- 0.28 oz ginger 1/2 tablespoon minced optional
- 2 tablespoon lemon juice from 1/2 a lemon; OR lime juice
- 3 tablespoon light soy sauce OR coconut aminos/tamari
- 1 tablespoon sriracha sauce or hot sauce optional
- 1/4 cup water
Instructions
- Using paper towels, pat the salmon dry. Using paprika, salt, and pepper, season the fillets. Grate or mince the garlic and ginger.
- Make sure your broiler is set to medium-high and that your oven rack is in the middle position.
- In a large ovenproof skillet, add the oil and butter and heat over medium-high heat. After melting the butter, put the salmon skin-side down and sear it for two to three minutes on each side, depending on its thickness. Then, leave it aside.
- Lift one corner of the salmon carefully before flipping it over. It’s prepared for flipping if it releases with ease. If not, give it a bit more time.
- Add the fresh ginger and garlic, chopped or grated, to the pan. They should be heated for ten seconds to release their scent. Add the water, lemon juice, soy sauce, honey, and sriracha after that. Gently return the salmon to the pan and heat for a further 20 seconds to allow the flavors to meld.
- To fully glaze the fish, cook it for a further two to three minutes while spooning sauce over it often.
- If you would want the sauce to somewhat thicken into a glaze and decrease, simmer it longer.
- Place the pan in the oven and broil for approximately five minutes, turning the salmon often to allow the sauce to caramelize and lightly sear. Have fun!
- Add some sesame seeds, sliced lemons, or green onion slices as a garnish.
Notes
To freeze: Let the leftovers cool down a bit, then move them to a Ziplock bag, being sure to squeeze out any extra air, and freeze for up to two months. Overnight in the fridge will help it thaw.
To prevent it from drying out, reheat on the stovetop over medium-low heat while adding a splash of water and a lid.
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