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!ย We love easy main dishes, like my Honey Lime Shrimp, and Blackened Tilapia Bowls.ย This is one of myย Dinnerย recipes youโll definitely want in your recipe rotation!
HONEY GARLIC SALMON RECIPE
Have you ever made a recipe that truly surprised you?ย Normally I’m not a huge salmon lover, but after one bite of this ultra tender salmon, I was absolutely in love.ย 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.ย And now, so can you!
You won’t believe how such a simple recipe can pack SO much flavor.ย 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.ย 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.ย 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).ย 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.ย Plus, you’ll get crispy skin!ย 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.ย The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.ย ย However, different peopleย prefer their salmon to be more rare or more well-done, like a steak.ย 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.ย Flip over and sear on the other side, then remove to a plate.ย Add sauce ingredients to pan and cook until warmed through.ย Add salmon back to pan and spoon sauce over the salmon.
- Bold Lemonย – 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.ย So if that’s your intention, then yes, make it a few hours to a day ahead of time ๐
STORAGE
Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- 12โณ wide skilletย โ 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 READERSโ COMMENTS FOR TIPS AND REVIEWS.
AND DONโT FORGET, IF YOUโVE 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.ย Flip over and sear on the other side, then remove to a plate.ย Add sauce ingredients to pan and cook until warmed through.ย 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.
Summer Breeze says
Wow!! Excellent marinade and sauce. It was so good I made more to serve with leftover salmon and rice!
Sarah says
Our familyโs favorite salmon recipe!
Rachael says
Awesome recipe! My husband loved it! This is everything I’ve been dreaming of in a salmon dish!
Patricia Weaver says
Absolutely perfect I wouldnโt change a thing it came out fabulous
Maria Webb says
Ok. I know it says broil, but which temp do you recommend broiling at?be some oven broilers can have the temperature vary. It also helps to make sure that the pan you’re using can handle the high temperature without having to search out this information. Thank you.
The Chunky Chef says
Not all broilers have a temperature easily listed, but my high is 550ยฐF
Nancy Flynn says
Family loved it and keeps asking to make again!
Julie says
The best salmon we have ever had! You have to try this recipe! You won’t be disappointed. I used a cast iron skillet. So easy!
Jeanine Stein says
Amazing!! So easy to make.
Alina L. says
Delicious!! I used the pan fry method of searing the salmon first, removing it then heating the sauce and adding the salmon back in to finish its cooking for a couple of minutes. Topped it off with chopped green onions and slathered on the sauce. Very Yummy, definitely a keeper recipe!
Josef d Toth says
Excellent and easy
Jen Rouse says
This was so delicious and a huge hit with the entire family! Easy to make, so flavorful and the salmon was perfectly tender and sweet. Thank you Amanda!!!!
Erin says
Easy and delicious!
Toni Hirsch says
It was delicious, my group wanted more sauce. I made Jasmine rice and served the salmon over it with the sauce from the pan, YUM! I also used red flakes instead of sriracha sauce- some of donโt like much heat. The red flakes worked great . Next time Iโm making a double batch- left overs would have been great!
Judy P says
Amazing recipe! We fish In Alaska every year for beautiful sockeye salmon and ship it home. This recipe is 5 โญ๏ธ We cook salmon every week and this is a new family favorite! Served with mashed potatoes and honey glazed carrots. Itโs a beautiful thing!
MB says
I love this recipe. But, no matter what donโt reduce the amount of sauce
Steph says
The best! Crowd pleaser! Oh la la!
Joann Curren Boor says
So good!!! Iโve made it a lot
Martha says
Really delish, healthy, quick and juicy.
Michele M says
I dont eat salmon but made it for my husband who said it was excellent! I heated the sauce separately in a small saucepan. Used lemon zest in addition to the juice. Pan fried the salmon starting with skin side up. Once I flipped it I poured the sauce over and basted the fish with the sauce while it cooked on the second side. Topped it with scallions and lemon slice. Thank you for this wonderful recipe
Allen-Macon, Ga. says
Very good and easy to prepare. Those of us who usually doesn’t like salmon, loved this recipe. Be sure to look at her video for extra clues related to cooking.