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!
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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.
Steven says
Excellent
This has become a weekly staple for me.
Wonderful mix of flavours , with the honey, butter , sriracha, lemon juice.
Jean Van Hammond says
This honey garlic salmon recipe was so so good! My sauce thickened as I laid the seasoned salmon in my cast iron pan! Thank you for this recipe. !
Adrienne says
I made this twice now and it’s delicious. Easy to prepare and ingredients I had in house. Thank you.
MrsDinBrandywine says
My go to receipe for salmon.
Mallory says
This was delicious! Although I did make a few adjustments and cooked the salmon in the air fryer instead of the broiler as I think the fish comes out moister on the inside and crispy on the outside without burning anything.
I cooked the sauce separately while the salmon was air frying, then glazed it during the last 3 minutes.
I ommitted the water and olive oil from the sauce. I also reduced the honey to probably around 1/4 cup.
This is what I did:
Pre-heat air fryer to 400°.
Add butter to a saucepan over MED heat. Once butter is melted, add garlic and sauté for 1 min, stirring constantly. Add soy sauce, sriracha, honey and lemon juice and bring to soft boil, then reduce heat and let simmer.
Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning.
Add salmon, skin side down (if using salmon with skin), to pre-heated air fryer for 7 – 9 min (depending on thickness). Farmed salmon should reach internal an temperature of 125° at thickest part.
While salmon cooks, stir sauce periodically.
For last 3 minutes of cooking time, lightly glaze salmon with some of the sauce from the saucepan by spooning it over the top of the salmon. Continue to let the remainder of the sauce simmer on low heat while salmon finishes cooking.
When salmon is done cooking, plate it. remove sauce from heat. Spoon more sauce from the saucepan over the salmon.
I served it with cilantro lime rice, roasted asparagus, and a cucumber salad. 🙂
Deborah Jepma says
This is a great recipe! Turned out perfectly. Used Franks Hot Sauce and the flavour was amazing. It browned up perfectly and the sauce was nice and sticky. Broiled it for 10 minutes and it turned a nice brown.
Migdalia Vargas-Zygmunt says
It was easy to make and delicious! Still a healthy way to make salmon while being diabetic honey is healthier than sugar. Thank you very much for this delicious recipe.
Mary Y says
I cook a lot of salmon. Wanted to change it up. Made exactly as called for. Loved it! Suraci gave it interesting flavor. I also maybe had pan down too far from the broiler and didn’t get a char on the top of the salmon and maybe 2 tablespoons of water instead of three? Overall, the flavors together were really good! I will make again for sure!
jacque eid says
Can you use Tabasco instead of sirracha?
The Chunky Chef says
Yes you can 🙂
Jeanne O says
Absolutely Delicious!!! Will be making this again ALOT!!!!
Shirley Calaway says
It was perfectly delicious.., did not change anything in the recipe.
Bess says
Water is a flavour killer, not sure of the purpose to add it with all the other liquids involved.
The Chunky Chef says
It’s added to reduce the chances of the honey burning.
susan says
love this glaze!
deb says
i served it over brown rice, it was wonderful. very easy to make, however, the sauce looked like it was starting to burn under the broiler even though i place the rack low, so i took it out put the salmon onto a cast iron griddle and spooned the sauce over it several time during the remainder of the cooking time, then pour the remaing sauce over the salmon after it was place on top of the rice. Next time will try the lemon slices given in the tips. my husband ate the leftovers for breakfast the next day. this recipe is def. a keeper. thanks.
Pierrette says
Made this salmon recipe several time my husband’s favorite,mine too so easy and so good.
Jamie says
Amazing!! Me and my husband LOVE IT!!
Mike Cubbin says
Made exactly to recipe and it was awesome. Raves from guests!
Will make again!!!
Marie says
This dish was amazing! From someone that doesn’t like salmon I made this recipe for my salmon loving family and now it’s gonna be on the menu rotation. I loved it! The sauce is to die for. And it’s so easy! Thank you!
Condocat says
Not sure what I did wrong, followed the recipe to the letter… It was watery, tasted like boiled fish with very little flavor.. Sauce never thickened. Wasted a lot of money on 3 lbs of salmon. From now on I will stick to my baked salmon with honey mustard sauce and capers. You can never go wrong with grilling salmon..
Stephanie Jensen says
I had been looking for a salmon recipe that would reawaken my love for it…definitely found it with this one! The flavors are bold and pair well with an herb rice and veggie. My husband LOVED this, and so simple to make. This is our new go to recipe for salmon.