Honey Glazed Salmon

Honey glazed salmon is one of my favorite weeknight dinners—it’s fast, flavorful, and feels a little fancy without much effort. With a perfect balance of sweet honey and savory garlic-soy flavors, this salmon is pan-seared until caramelized and juicy, making it a go-to recipe when I want something healthy and satisfying.

Why You’ll Love This Recipe

I love how this honey glazed salmon comes together in just minutes, yet delivers restaurant-quality taste. The glaze creates a sticky, slightly crispy crust that locks in moisture, while the salmon stays tender and flaky inside. It’s perfect for meal prep or dinner guests, and it pairs beautifully with rice, noodles, or fresh veggies. Plus, I only need one pan—less mess, more flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)

• Olive oil or butter

• Garlic, minced

• Soy sauce

• Honey

• Lemon juice or lime juice

• Salt

• Black pepper

• Red pepper flakes (optional for a little heat)

• Fresh parsley or green onion (optional for garnish)

directions

1. I start by patting the salmon dry with paper towels and seasoning both sides with salt and pepper.

2. In a small bowl, I mix together the honey, soy sauce, minced garlic, and lemon juice to make the glaze.

3. I heat a bit of olive oil or butter in a skillet over medium heat. When it’s hot, I add the salmon fillets, skin-side down if using skin-on, and cook for about 4–5 minutes without moving them.

4. I flip the salmon and pour the glaze into the pan, spooning it over the fillets as they cook for another 3–4 minutes until the glaze thickens and the salmon is cooked through.

5. Once the salmon flakes easily with a fork and has a deep golden glaze, I remove it from the heat. I garnish it with chopped parsley or green onion if I have some on hand.

Servings and timing

This recipe serves 4. It takes about 5 minutes to prep and 10–12 minutes to cook, so I can have dinner on the table in under 20 minutes.

Variations

Sometimes I swap the soy sauce for tamari to make it gluten-free, or use maple syrup instead of honey for a deeper, earthier sweetness. For extra zest, I add orange juice or zest to the glaze. If I want a spicier version, I stir in a bit of sriracha or crushed red pepper flakes. I’ve also baked the salmon instead of pan-searing for a more hands-off approach.

storage/reheating

I store leftover salmon in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat or microwave it gently to avoid drying it out. I’ve also enjoyed it cold, flaked into a salad or a rice bowl.

FAQs

Can I bake the salmon instead of pan-searing it?

Yes, I bake it at 400°F (200°C) for about 12–15 minutes. I pour the glaze over it before baking and baste it once or twice during cooking.

What type of salmon works best?

I like using center-cut fillets with the skin on for the best texture and flavor, but skinless works too if that’s what I have.

Can I use frozen salmon?

Absolutely. I just make sure to thaw it completely and pat it dry to avoid excess moisture in the pan.

How do I know when the salmon is done?

I look for the salmon to flake easily with a fork and have an internal temperature of 125–130°F for medium, or 145°F if I want it well done.

What can I serve with honey glazed salmon?

I love serving it with steamed rice, quinoa, roasted veggies, or a simple cucumber salad to balance the sweet-savory glaze.

Conclusion

Honey glazed salmon is a fast, flavorful dish that always feels like a treat. It’s the perfect blend of sweet, savory, and a touch of citrus, all wrapped around juicy, flaky salmon. I keep this recipe on repeat for weeknights and dinner parties alike—it’s always a hit and so easy to make.

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