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.
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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.
Tina says
Loved! And for someone who doesn’t really cook. Easy to follow!
Ioana says
I find this the best recipe for making salmon! This fish made a sensation at our gathering.
I used all the condiments like the recipe says but the only thing I did different is that I didn’t sear it in the pan. I sprinkled the fish with the dry ingredients and put it in a sprayed baking dish at 350. In the meantime I whisked the sauce and cooked it for about 5 mins then poured it over the fish and baked it for another 15mins. After taking it out I’ve spooned sauce over the fish and covered it until my guests arrived.
Thank you for posting this recipe.
nai says
What temperature do we broil it at?
The Chunky Chef says
Whatever temperature your oven’s “high” broiler setting is at. Just make sure you’ve adjusted the rack to the center position, and not up by the broiler.
Opreatha says
OMG…very scrumptious! I plan to make this a weekly dinner
Chris says
The best ever. Thank you.
Melanie says
Amazing sauce! Loved it!
Miss Monroe says
Great recipe! I never liked how I prepared salmon in the past. This recipe was perfect. Perfection!
Nikki says
I followed the recipe to a T and the sauce burnt to an utter black crisp in the broiler 😭 what did I do wrong??
The Chunky Chef says
Oh no! Some broilers are more powerful than others, but did you change your oven rack to the middle position (rather than up top like you would for most broiling)? I only ask because some other readers have had trouble, and they missed that step.
Sck1 says
Soooo yummy and super easy! I smoked myself out with too much blackening seasoning but other than that, it was perfection. Even the kids loved it.
Jen says
Hi, where should I have my oven rack placed when I’m going to broil this? I will be trying this recipe this evening.
The Chunky Chef says
Per the instructions, you’ll want the oven rack adjusted to be in the middle 🙂
Rebekah says
Can I use a baking sheet instead?
The Chunky Chef says
Sure can 🙂 Complete the recipe through step 3 on the stovetop, then transfer the salmon to a baking sheet for the remainder of the recipe. You’ll definitely want to line your baking sheet at least once or twice with foil and give it a spray with cooking spray before adding the salmon though, to reduce the chances of your salmon sticking to the foil.
Arielle says
Do I need to change anything up if I’m wanting to cook 4 pieces of salmon? Obviously double the amount of ingredients, but should I cook two first, then 2 after? Or should I just use a bigger pan and cook them all at once?
The Chunky Chef says
This recipe is for 4 pieces of salmon, so no changes needed 🙂
Arielle says
Oh my gosh you’re right.. I used this recipe for 2 pieces last week and had so much extra sauce. That explains it. Thanks for bringing that to my attention.😅
The Chunky Chef says
No worries 🙂 Extra sauce sounds awesome though lol
Arielle says
It rlly was nice, made some rice on the side so we topped our rice with the extra sauce. It was amazing. Thanks for sharing this recipe, one of the best sauces I’ve had!
Jennifer Larkin says
I love this recipe! I’ve made it several times and my family also raves about it. So easy to make and only 1 pan. I use my cast iron skillet and it comes out great every time.
Rianna says
So delicious! I followed every step of the directions, and it came out perfectly. Huge hit with my very picky little ones.
Cine says
Tried tonight and family loved it. Next time less soy sauce and little more lemon. I seasoned and seared salmon first though.
Pamela Bosch says
Awesome
Deanna Bucci says
I am by nature not a good cook unless I have a precise recipe. It don’t turn out quiet as good I think it could have had I had measurements of the ingredients and what the salmon was seasoned with.
The Chunky Chef says
I think you missed the actual recipe, which contains all the ingredient quantities. The recipe has a big navy header to make it stand out, and you scrolled past it to leave this comment. You can also hit “jump to recipe” and it takes you right to it 🙂
Alison Whitlock says
I have made honey garlic salmon
Many times . I can’t say enough we all love this recipe.
GK says
I tried it and it came out pretty good. I didn’t actually seal the foil just left it open, baked it for longer period then set it under broil to finish.
Cynthia Soto says
Salmon is my family’s favorite fish. This recipe takes it to the next level! It’s amazing!!
Holly says
Salmon is my families favorite fish, and it’s my least favorite. But this recipe was a game changer. I loved it!!! So easy to make and so delicious. Now I can enjoy salmon as much as my family does.
Leeann says
So delish making me want to have salmon every week.
If you don’t care for salmon but want to have it for health benefits, this recipe is a game changer !!