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.
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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.
Madeline says
One of my all time favorite meals! The sauce is perfect and I love how it caramelizes. I love it with rice pilaf and oven roasted asparagus.
gisela szekely says
really enjoyed it!!
Renee says
Simply delicious!
Megan says
Can u just broil or bake this and skip the stove top?
The Chunky Chef says
You could, but you’d have to broil longer, and watch so the sauce doesn’t burn.
Liz Traver says
I usually grill salmon but my grill is out of commission. I’m waiting for a part. This was the first salmon recipe I pulled up. It was a 10!!!! I made two changes. I didn’t have any honey so I substituted 2 tablespoons of dark maple syrup. I also simmered the salmon in the sauce in the pan until it was firm enough to turn over. It looked just like your pictures and this recipe is a keeper in my book.
Dolly says
Love this recipe! I use it most every time I make salmon and it’s always a huge hit!
Pamela says
Awesome!!!!😋
Victoria Vaccaro says
This is an excellent recipe. Thanks so much for sharing it! I must say, when I was pouring all the liquid in the pan, I was thinking that the sauce was looking watery but once all is cooked together, the final product was just perfect! I’ve never had such tender, soft salmon with such an incredible sauce. Yum yum!
Steve says
Awesome!!!!!!
Heather says
Absolutely delicious! I followed the recipe exactly and cooked it in a cast iron skillet. Served with wild rice and roasted broccoli! This recipe is definitely a keeper.
Richard says
Oh my Gawd, this is the best salmon recipe I have ever made. I think my 7year old son almost ate a pound to himself.And my wife loved it. It was my turn to cook and I definitely knocked it out of the park. I would consider myself a terrible cook and this was easy and ridiculously delicious. I will be trying more of your recipes. Thank you…. **************************
Frank says
I’m hard to please. I’ve tried many glazes for Salmon, including restaurants” snd a number of my own design. All failed my evaluation.
This is the best I’ve found.
Lisa T says
This was delicious – and easy! For some reason my filets kind of fell apart. It wasn’t pretty to present, but it sure did taste good! My daughter always ask me to cook salmon this way now!!!
Judy says
This salmon recipe is “da bomb!” Followed the recipe as is and it turned out extra fabulous! 😋 No watery sauce here! Thank you for a true “keeper!”
Beth says
So delicious. Was waivering on this recipe because it wasn’t on the grill. Used a cast iron skillet and wow, it was wonderful! Just as good, if not better, than grilled. Loved the sticky flavorful glaze.
Phyllis Alle says
Why can’t I see the recipe?
The Chunky Chef says
You scrolled past it to leave a comment… the recipe card has a bold navy blue header to differentiate it from the rest of the post, or you can click the little button at the top of the page that says “recipe” and it’ll take you right to it.
Jen says
My fiancé said this was the best fish he’s ever had… and he’s picky. Love it!!
Sally Zimmer says
This recipe is the best for Salmon that I have ever made. This is my favorite! Thank you for your delicious recipes.
Ammie Doering says
The best salmon I’ve ever made! It was restaurant quality
Renee says
Loved the recipe!! My husband wants me to write the recipe down to try the sauce on chicken! Thank you so much!!
Fiona says
Best salmon recipe I have ever made. Didn’t change a thing and turned out delicious!