Sticky sweet and garlicky, this glazed salmon recipe comes together in just 20 minutes, and in one pan. Hands down, the most addicting salmon ever!
This ultra easy salmon recipe is a winner when it comes to weeknight dinners! We love easy main dishes, like my Honey Lime Shrimp, and Blackened Tilapia Bowls. This is one of my Dinner recipes you’ll definitely want in your recipe rotation!
HONEY GARLIC SALMON RECIPE
Have you ever made a recipe that truly surprised you? Normally I’m not a huge salmon lover, but after one bite of this ultra tender salmon, I was absolutely in love. I literally did a little dance in the kitchen because I finally found a way that I can enjoy salmon!
We all know how nutritious salmon is… loaded with omega 3’s, high in protein and tons of vitamins, so I’m glad I can enjoy those benefits. And now, so can you!
You won’t believe how such a simple recipe can pack SO much flavor. Each bite is full of sweet and savory flavors and delicate textures.
HOW TO MAKE GLAZED SALMON
I know some people, myself included, worry about pan-searing a salmon filet, going to flip it over, and…. well now your beautiful filet is mangled and in several pieces.
For that reason, I kept this recipe simple… so simple in fact, that there is NO pan-searing. No flipping required.
- Pat salmon filets dry and season with spices on all sides.
- Heat butter and oil, then add garlic, water, soy sauce, sriracha, honey and lemon juice.
- When hot, add salmon filets (skin side down if your filets have skin), and cook 3 minutes.
- While salmon cooks, use a spoon to baste the filets.
- Broil for 5-6 minutes, until salmon is sticky sweet, slightly charred, and cooked to desired doneness.
COOKING TIPS FOR SALMON RECIPES
- Buy good salmon – I prefer to buy fresh salmon from the grocery store, instead of frozen filets in bags, since those tend to be very thin. Cooking Light has a great article on how to pick the best salmon at the grocery store.
- Use it quickly – Salmon can go “off” or bad pretty quickly, so I prefer to buy my salmon no more than 1 day ahead of time.
- To skin or not to skin – if you decide to pan-sear your salmon, leave the skin on (and sear skin side first). The skin provides a layer of protection against the hot pan, and it’s a LOT easier to slide a spatula underneath crispy skin than underneath tender flesh. Plus, you’ll get crispy skin! To cook this recipe as written, it really doesn’t matter if your filets have skin or not.
- Don’t overcook – Salmon is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees. However, different people prefer their salmon to be more rare or more well-done, like a steak. To be on the safe-side, I stick to the USDA’s recommendation.
VARIATIONS OF THIS RECIPE
- Pan-Sear – if you’d prefer, season salmon as directed, then pan sear in the pan. Flip over and sear on the other side, then remove to a plate. Add sauce ingredients to pan and cook until warmed through. Add salmon back to pan and spoon sauce over the salmon.
- Bold Lemon – feel free to add lemon zest to the sauce, or even add a few slices of lemon to the pan while you cook and broil the salmon for a more bold lemon flavor.
- Try Lime – switch the lemon juice for lime juice for a slightly different flavor.
- Green Onions – I love to top these salmon filets with some sliced green onions for a different flavor twist.
MAKING HONEY GARLIC SALMON AHEAD OF TIME
I think this recipe tastes best when made right before eating, but you can whisk together the sauce ahead of time if you’d like.
However, this salmon recipe also tastes amazing cold, on top of a salad. So if that’s your intention, then yes, make it a few hours to a day ahead of time 🙂
STORAGE
Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- 12″ wide skillet – I love this pan, and love that it’s oven and broiler safe (a must for one pan recipes).
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
SALMON
- 4 (6 oz each) salmon filets
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (or regular paprika)
- 1/4 tsp blackening seasoning (optional)
SAUCE
- 3 Tbsp butter
- 2 tsp olive oil
- 6 cloves garlic minced
- 1/2 cup honey
- 3 Tbsp water
- 3 Tbsp soy sauce
- 1 Tbsp sriracha sauce
- 2 Tbsp lemon juice
Instructions
- Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.
- IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
- Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
- Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
- Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
- Garnish with minced parsley if desired.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- If you'd prefer, season salmon as directed, then pan sear in the pan. Flip over and sear on the other side, then remove to a plate. Add sauce ingredients to pan and cook until warmed through. Add salmon back to pan and spoon sauce over the salmon.
- A couple of readers have reported having a watery sauce, which I've never personally encountered during all the testing for this recipe. If you feel the sauce is a bit watery, you could reduce the amount of water used, or simmer the sauce a bit before adding the salmon.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Eric Sousa says
Excellent salmon, I’ve made it a few times but I have a question. The first time I made it, the skin was incredibly crispy. I haven’t been able to repeat that in any of my attempts afterward. What do you do to ensure the skin is crispy? And I’m talking criiiiispy. My gut instinct is to pan sear it separately before adding the ingredients to make sauce, but that feels off.
The Chunky Chef says
I’m not entirely sure, as we don’t eat the skin so it’s texture isn’t important to us. I think your instinct is right, I would pan sear, or simply flip the salmon over so it’s placed skin side up for all or part of the broiling process.
Chunky says
Absolute junk website covered in ads and excessive copywrite.
The Chunky Chef says
Aren’t you just a lovely little ray of sunshine? You must be brand new to the internet… welcome aboard! Ads are on 99% of websites, and while I could go into a reason for them (which surprisingly enough, isn’t just to annoy you), but I doubt you’d read it… seeing as how reading must not be your strong suit. I say that since you missed the “jump to recipe” right at the very top of the page that takes you.. wait for it… directly to the recipe itself. Best of luck to you 🙂
Debra Collins says
I love your reply to CHUNKY. Thank goodness you didn’t take such a rude comment to heart and sent a reply that was not only truthful, polite and “educational”, but made me grin the whole time. Just found you during a Pinterest search for a new Salmon recipe and immediately “followed” you. Not only are your recipes delicious, but I appreciate all the extra details and hints along with the “atta boys thrown in to give encouragement to someone who may get upset when a recipe goes wrong.
Raine says
Best salmon I’ve ever had; flavor is indescribably delicious My family only liked me to make it this way and I agree, it’s awesome!
Angel says
Loved how u did it and the flavor is awesome u should make a video
Sherry says
Delicious. Will make again and use a little less honey as it was slightly sweet for my taste.
Also, really watch the cooking time, I only did 3 minutes under the broiler.
Kandi Marie Sedlmeier says
I don’t normally like Salmon but this was awesome. Great dish and easy to make. Thank you for the recipe!
Cricket says
Delicious way to change up our Salmon! I did remove cooked salmon from pan while starting the sauce, then gently added it back, face down in order to retain that beautifully crispy skin. This is a keeper and worthy of printing out.
Robin says
This was an excellent recipe for salmon. The only things I didn’t have were lemon juice and sirracha, but you couldn’t tell. If anyone is concerned about using the broiler, make sure to put your pan on a lower rack and broil on low. Came out perfectly. Will definitely be making this again.
Trish Fletcher says
That salmon recipe is awesome! We have 7 in our family. Next time, I’ll need to double the recipe! Even the non-salmon eaters loved it.
Pamela Martinez says
This recipe was the perfect addition to my go to pescatarian menu … thank you!!
Gary says
Apparently I misunderstood the instructions on the step to broil. I recommend heating the oven to 450 F on bake to finish, if that is even required. Most likely, the fish can be finished in the skillet with basting.
We were able to salvage the fish from the oven before it caught fire under the broiler. The residue in the skillet was the consistency of molasses or asphalt, but we were able to scrape it out.
Flavor was good and and probably much better before it went under the broiler.
We will try it again.
Glenn Jones says
I have cooked several salmon recipes within the past year and this is our favorite.
Lauren Unzicker says
So easy and delicious!
Diane says
We found this recipe in April 2020 and have made them every month ever since! Great recipe – comes out fantastic every time!
Cyndi says
Wonderful flavor and so simple. I seared in iron skillet then transferred to oven to broil last 5-6 minutes. Served with jasmine rice and a tossed salad. Colorful and healthy.
Ronni A Gentile says
I wanted something different and this was delicious!
Jackie says
Wow! This recipe was amazing! I shared it with other salmon lovers that are bored with the same old same old & they can’t wait to make it. Thank you so much for sharing!
Bill M says
Very simple to make. Tastes absolutely delicious. Instead of Sriracha used red pepper flakes.
Carla says
My husband told me he didn’t like Salmon so I haven’t cooked it in a long time. I cooked the Salmon exactly like your recipe he requested he would like salmon the following week. So we have this dish often. Delicious is all I can say.
Marina says
This was one of the simplest and delicious salmon recipes I had! And it looks amazing too 🙂
Stephanie says
This recipe is awesome and oh so good. I served it with pesto gnocchi and steamed green beans. Will definitely be serving again.