Description
This honey glazed salmon recipe features perfectly cooked salmon fillets coated in a sweet and savory glaze that caramelizes beautifully. Ready in just 20 minutes with simple pantry ingredients, this restaurant-quality dish is perfect for weeknight dinners or special occasions. The sticky honey glaze creates a gorgeous lacquered finish that’s as delicious as it is beautiful.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (6 ounces each), skin-on or skinless
- 1 tablespoon olive oil or butter
- Salt and black pepper to taste
- Fresh lemon wedges (for serving)
- Sesame seeds and sliced green onions (optional garnish)
For the Honey Glaze:
- ⅓ cup honey
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice or rice vinegar
- 1 teaspoon fresh grated ginger (optional but recommended)
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon butter (optional, for extra richness)
Instructions
Prepare the Salmon:
- Remove the salmon fillets from the refrigerator 10-15 minutes before cooking to bring them to room temperature. This ensures even cooking.
- Pat the salmon fillets completely dry with paper towels. This is crucial for getting a good sear and preventing the fish from steaming.
- Season both sides of the salmon generously with salt and black pepper.
Make the Honey Glaze:
- In a small bowl, whisk together the honey, soy sauce, minced garlic, lemon juice, grated ginger (if using), and red pepper flakes (if using) until well combined. Set aside.
Cook the Salmon:
- Heat a large oven-safe skillet over medium-high heat. Add the olive oil or butter and let it heat until shimmering (but not smoking).
- Place the salmon fillets in the skillet, skin-side up (or presentation side down if skinless). Cook without moving for 4-5 minutes until a golden-brown crust forms on the bottom. The salmon should release easily from the pan when ready to flip.
- Carefully flip the salmon fillets using a spatula. Reduce heat to medium.
- Pour the honey glaze over and around the salmon fillets. Let it bubble and thicken for 1-2 minutes, spooning the glaze over the tops of the fillets frequently.
- Continue cooking for another 3-5 minutes, basting frequently with the glaze, until the salmon reaches an internal temperature of 125-130°F for medium (slightly pink in the center) or 140°F for well-done. The glaze should be thick, sticky, and caramelized.
Optional Broiler Method for Extra Caramelization:
- If you want an extra caramelized, restaurant-quality finish, transfer the skillet to the oven and broil on high for 1-2 minutes, watching carefully to prevent burning. The glaze will become beautifully lacquered and slightly crispy on the edges.
Serve:
- Transfer the salmon to serving plates and drizzle with any remaining glaze from the pan.
- Garnish with sesame seeds, sliced green onions, and fresh lemon wedges.
- Serve immediately while hot.
Notes
- Don’t Overcook: Salmon is best when slightly undercooked in the center (125-130°F). It will continue cooking from residual heat after you remove it from the pan. Overcooked salmon becomes dry and chalky.
- Glaze Thickness: If your glaze is too thin, let it simmer a bit longer. If it’s too thick, add a splash of water or lemon juice.
- Skin-On vs. Skinless: Skin-on salmon holds together better during cooking and the skin crisps up beautifully. Skinless works fine too—just be extra gentle when flipping.
- Pan Temperature: Make sure your pan is properly heated before adding salmon. If the pan is too cool, the salmon will stick and won’t develop a nice crust.
- Room Temperature Fish: Letting salmon sit at room temperature for 10-15 minutes ensures even cooking from edge to center.
- Scaling the Recipe: This recipe easily doubles or halves. For more than 4 fillets, use two skillets or cook in batches.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with glaze
- Calories: 385
- Sugar: 18g
- Sodium: 625mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 95mg